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AC actually reduces the humidity by quite a bit, anyways.

+1 I always re-sanitize even if I cleaned and sanitized before if it's been sitting around for a while. You never know what somehow found its way in. Just re-spray with your starsan solution a bit before.

Congrats! Awesome isn't it!

Interestingly, https://www.homebrewtalk.com/wiki/index.php/Is_it_safe_to_brew_indoors basically just says "yeah sure, go for it"

Not likely since the FD brought in their fancy pro-detector, and were getting readings from the front door as well as in other rooms of the house. So my hood does NOT vent out, which irritates me. I'm going to look into getting that sorted out. That would be costly but it has caused problems...

So yesterday I brewed my first mini-mash DFH India Brown Ale clone. With 2 kids, the process got stretched out a bit, probably resulting in a bit of extra stove-time, though not stupidly so. I finished up, all seemed well, did most of the cleanup and was probably 40 past flame out when our CO...

So tonight I took another gravity reading, and it was pretty much indistinguishable from the SG reading from when I dropped it into secondary. So I siphoned underneath that crud, bottled, and sampled a good bit along the way. Tastes just fine. I'm fairly certain there'll be no problem. I'll...

If only...I imagine that'd go nicely with the pumpkin. :D

Good luck on yours! I'll be bottling mine tonight with the hopes it turns out ok. It's painful to think I lost just my 2nd batch. I'm annoyed at myself for possibly being too lax on sanitization.

Kinda tastes like warm flat beer. Given it's my 2nd beer, and a pumpkin ale, I'm not sure what that would taste like at this stage. As I mentioned, maybe a tiny bit sour as voodoo suggested, but that could be my mind playing tricks.

Thx folks, will do. Hopefully I can get it bottled tomorrow night. Then I'll find a plastic bin or something, line that with plastic bags, duct tape it shut, and lock it in a safe or something. I can only imagine how SWMBO will feel about bottle bombs.

In my totally non-expert opinion i'd say a maybe a little sour? Difficult for me to say though, given that I'm not really all that familiar with beer in these stages. So then lacto, which you say comes from grain husks and other places. If it did come from a grain husk, how the heck did it get...

Um, ok, sure why not. I'll go pull some and taste it. Supposing it is either of those, either the lactobacillus or acetobacter, what does that mean for the livelihood of the batch? Thx!

http://www.flickr.com/photos/49052497@N00/sets/72157624835029741/ In case you still can't see.

Ok, so apparently I picked up something between primary and 2ndary on my AHS pumpkin ale. This is just my 2nd batch ever. Thoughts on this one? I was going to bottle sometime in the next week or so, do I just siphon from below that crud and see how it turns out? I know I know, RDWHAH and all...

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AHS Pumpkin Ale

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