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So my experience w/ AW is that 4 pints will produce a mild headache and maybe a bit of dry mouth if I don't drink some water. So, stay hydrated and quit either way at six. And remember that its about enjoyment and your beer can wait another day to keg.

Oh, I *KNOW* that one...

Seems like I'm gonna dump it - its got the dreaded "nail polish remover" smell.:(

~2weeks - primary ferment w/ White labs Saison yeast was just finishing up. Krausen dropped couple days ago, and this AM i got the scary film.

I'm happy to try funk, but am I gonna have to dedicate that keg to sours?

No tasting yet - it was clear yesterday AM, and now this today. If it looks like lacto I'll wait a while and see, even though I've been told that a Belgian IPA isn't the best sour beer base. I mean, there's nothing but upside from here right? Its infected, so either I dump here, or I wait and...

So I opened my Belgian IPA to see if gravity had stopped, and to my initial horror I found this... Is this Brett? Is this some nameless evil which will cause me to dump and then cry into my (other) beer? I've never done a sour, so I don't know.

I am giving a presentation on beer making to some coworkers at a business event (I have a cool boss!) on St. Patrick's Day this year. I am a extract and steeped grain brewer and would like to have a batch ready to do a tasting. I'd like recipe recommendations for something I can do and have...

Wait and watch attenuation - when its held steady for 3-4 days then I *might* consider it done. I certainly wouldn't worry about the cake until its done, and probably not for a month or two after. That will give it time to clean up after itself, and compact. Once its held steady gravity for a...

The sediment in your album looks like yeast settling out to me. I certainly wouldn't be worried. Check the gravity over the next several days and see if your attenuation is done.

Longer lines b/t the ball lock and the tap should help. A previous post mentioned a "balanced" system of 42F, 12 PSI in, and 8 feet of serving lines from keg to tap.

I would. Some relevant questions... Liquid or dry yeast? If dry, did you re-hydrate yeast? What was the approximate initial gravity of the wort? What was the approximate temperature of the wort when you pitched?

We've all done it :mug: And thats why you brew up a pipeline; so you can be patient enough to let them really ripen.

Howdy from BHM - also a mead-maker! :mug:

re-pitch? can't hurt

What was your ferment temp? You said "fermented for 2 weeks...did you "lager" i.e. cold condition the beer at all? I'm an ale guy, but isn't that normal for a lager to smooth out the "other" fermentation compounds?

That must seems like it might be a bit on the high side for just shaking, but perhaps someone w/ more experience can comment. Also, did the must have preservatives? (Potassium Sorbate?)

Steeping grains are pre-converted but the production process. You are simply extracting the sugars. PM is an actual enzymatic conversion of starches into fermentable sugars; its just smaller scale, and some of your total gravity points come from the extract. PM must go thru the same process...

Did you add nutrient and did you oxygenate?

Do you have a choice? :drunk: Obviously the longer the wait the greater chance of infection; however, if you read about the "no chill" method of brewing you'll find that if kept sterile, you can keep wort a long time before pitching. RDWHAHB