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  1. S

    Inline oxygen setup question

    Hi, Cleaning post-brew seems easy enough, but what is your method of sanitizing before flame out - do you recirc with the stone installed?
  2. S

    plastic aftertaste and plastic burp

    Yep, I do the same thing now - StarSan with RO instead if tap water. Lasts a long time. I was using campden as a "just in case", but got away from that. Smooth sailing so far
  3. S

    plastic aftertaste and plastic burp

    Always used RO for brewing - I switched my STARSAN to RO (instead of using tap water to mix with the starsan). Yeah, 0 chlorine or chloramines post-ro, I'm sure. Thanks!
  4. S

    plastic aftertaste and plastic burp

    Hey lizard. Figured it out. In my case, the band aid burp may have been coming from using tap water for my StarSan (switched it to RO), or more likely, infection in the bottle.
  5. S

    Post your infection

    Unfortunately, this is a slight contamination (infection)... I've had this exact issue occur in a few bottles. You'll see those little spots grow and multiply (but they won't form a full pellicle). Beer will likely taste phenolic or like plastic. Drink it fast if it tastes ok (keep...
  6. S

    Post your infection

    Good chance you could have contaminated the batch, but only time will tell. If it's already been fermenting 2-3 weeks, carb it, keep it cold, and drink it asap :)
  7. S

    Post your infection

    Hard to say what type it is, someone else on here might know. I'm guessing the only thing you've used is some vinyl tubing to rack into the carboy. Hard to tell if the infection would be present in it or if it occurred after. I would bleach soak everything that touched it post- kettle, and/or...
  8. S

    Post your infection

    100% infected, unfortunately. Dump it, or put it in the corner for 1 year and then taste it.
  9. S

    Post your infection

    That's just yeast clinging to the sides. Happens more often in carboys that are grooved like this one. Completely normal!
  10. S

    Post your infection

    Not normal. Change out the airlock (or clean it). Give the beer a taste to see if you detect anything off.
  11. S

    Post your infection

    If you're using starsan or vodka as the airlock liquid, you should be fine. What's the surface of the cider look like?
  12. S

    Post your infection

    Keep an eye on that oil-sick looking area, but it looks ok to me. Yeah those floaties are just yeast rafts.
  13. S

    Post your infection

    ^ Those 2 bottles are infected for sure. As long as no liquid from them went into your batch, you'll likely be fine.
  14. S

    Post your infection

    Doesn't look bad to me. Pop the bung out, pour a little out into a cup, and taste it.
  15. S

    Post your infection

    Thanks, although the fermentation is stuck, no off flavors on this one.
  16. S

    Bad DME - Will champagne yeast consume unfermentable sugars?

    Thanks for the tips, and the confirmation that Champagne yeast will not be my savior here. It's a light DME, so I dont suspect many crystal malts were used. I'm not sure who else is using this DME, waiting for a call back from the company to hopefully get some answers. For this batch, I did...
  17. S

    Bad DME - Will champagne yeast consume unfermentable sugars?

    Thus far, I've had beers finish from 1.007 to 1.013 using LHBS Briess DME. I recently bought a 50LB bag of DME from a local-ish Malting company. I'm 4 batches in with it, and this particular DME finishes at 1.019. Even my yeast starters finish at 1.019. I'm using Wyeast 1056 and WLP002...
  18. S

    Post your infection

    Any thoughts on this? Looks normal from the top, but I've never seen these stringy things coming down from the bottom of the Krausen before. This is 11 days after pitching US-05:
  19. S

    How many gallons of homebrew in 2016?

    19,129.5 + 65 = 19,194.5 = 619BBL (Barrels). The average Nano brewery outputs 1,000 BBL annually. InBev produces 40,000,000 BBL just of Budweiser per year :)
  20. S

    Suggestions for a stuck ferment...

    I had a stuck fermentation once. Tried re-pitching US-05, made a starter with 1056, SG didn't budge. Finally, I pitched onto the yeast cake of another batch that I had finished. That brought it down another 20 points. There are a few threads on here that mention this is the only way to go...
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