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  1. W

    How to deal with green mold

    Hi all, I had my first infected batch this week--a hefeweizen that developed mold around the krausen ring (picture below). I believe the culprit was an airlock that I let dry out. I dumped the batch and cleaned the fermenter, but I'm wondering if anyone has any advice on how I should proceed...
  2. W

    US-05 stalling out

    I've got an amber ale that's been in primary for 3 weeks and seems to be stuck at 1.020. I had it in a ferm chamber set to 66F and I believe it stayed there for a few days but my basement then dropped to around 60F. The yeast was rehydrated, OG was1.060, and the wort was oxygenated with pure O2...
  3. W

    Help me out here..

    Does this starter look infected? The small white spots are getting me worried as I haven't seen that before. This is wlp090 that's been cold crashing for about 12 hours
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    Need second stage on fermentation chamber

    Hey all, I've had a chest freezer hooked up to a single stage Johnson A419 temp controller for about a year now and have had trouble during the cold season with the ambient temperature being slightly below my desired temperature. Basically I think I need a second stage. If I were doing this...
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    Evaulate my crush

    I recently bought a Cereal Killer mill and would love some input on my crush. I set the mill to ~.38 thousandths of an inch using a feeler gauge and this is the result on a few ounces of 2-row. I realize consistency is what really matters but trying to get a feel for whether this looks like a...
  6. W

    London esb yeast attenuation guidance

    My Brown ale started at 1.045 and my Wyeast1968 starter brought it down to 1.017 after 3 weeks. I roused the carboy after 2 weeks but no luck getting any lower. That's 62% attenuation which is well below the 67-71% guideline on Wyeast's website (but close to the bottom of the range that white...
  7. W

    Guidance on correcting overshot OG

    Hey all, I'm brewing a kolsch right now and overshot my target OG by quite a bit (LHBS tightened their mill a lot apparently). I collected 8.2 gallons * 1.042 wort for a total of 344.4 gravity points. This would give 5.5 gallons of 1.063 wort which is higher than what I'd like (I was...
  8. W

    Rushed starter

    I'm trying to brew a kolsch tomorrow..would likely start brewing ~20 hours from now and pitch ~25 hours from now. I have the yeast (Wyeast 2565) but I just realized that I have no stir bars. So I'm looking at doing a 3 liter shaken starter in order to get to the right pitching rate. My question...
  9. W

    Efficiency confusion

    Hi all, I brewed up a blonde ale this morning and am having some confusion around efficiency. I took a preboil sample after mixing the kettle thoroughly and hit 1.29 with 7.4 gallons. Grain bill was 7# two row, .75# carapils, .5# crystal 10, .5# Vienna Not great but chalked it up to a bad crush...
  10. W

    Bug beer?

    Just discovered this in my brown ale. It has been fermenting for ten days and is down to 1.017 (wyeast London esb). It looks like a bee but that's a total guess. I would imagine it got into the boil somehow but I can't rule out that it made it in during cooling (although the pot was covered most...
  11. W

    Aluminum pot sweating/leaking

    Hey all, I've been using a 15 g aluminum stock pot (one of the thick restaurant supply ones) for at least 10 batches now. It's well oxidized from boiling water and black on the inside. When I heat water up in it (I use it as a HLT as well) it starts to "sweat" eventually. It does not appear...
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    Temp/pressure increases when traveling with keg

    Hey all, I've read up on keg transportation logistics in the past, but haven't found an answer to this specific question. I traveled with a keg for the first time a few months ago. I was in the car for ~4 hours without a good way to keep it cool except keeping it wrapped up. I was concerned...
  13. W

    Temp/pressure increases when traveling with keg

    Hey all, I've read up on keg transportation logistics in the past, but haven't found an answer to this specific question. I traveled with a keg for the first time a few months ago. I was in the car for ~4 hours without a good way to keep it cool except keeping it wrapped up. I was concerned...
  14. W

    First dark beer: carbonates

    I've 15 batches into the hobby but am about to make my first dark beer, a brown ale. Normally (for pale/yellow beers) I treat RO water with 1.5 g of gypsum and 1.5 g of calcium chloride in the mash as well as ~2 oz of acid malt with no sparge treatment. For this brew I am planning on doing the...
  15. W

    Harvesting Conan from old cans

    Hey all, I just discovered 2 cans of Heady Topper that I picked up from the brewery in late December 2012. I forgot I had them and thus they have been sitting in my fridge for ~8 months. I've been reading up on harvesting Conan from Heady cans and I'm wondering if it's worth trying given how...
  16. W

    Overpitching a session saison?

    Hey all-- I'm making a session strength saison this weekend (5.5 gallons of ~1.042 OG wort). I plan to ferment with Wyeast 3711 at 68 degrees. I currently have a 1L starter on a stir plate as I need about 150B cells and the smack pack was calculated to have ~70B based on the age. My...
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    Help on brew timing

    Hey all-- I've brewed a batch of Centennial blonde that I will be serving at a party in 5 weeks. I find that most of my beers seem to peak in flavor after ~8 weeks so I'm looking for advice on the best schedule for the next 2 weeks. I'm considering 2 options--any thoughts on which is better...
  18. W

    Recipe critique: American wheat

    Hoping to get some thoughts on a beer I plan to brew on Sunday. It's based on the Belma wheat recipe from the most recent BYO Here goes: 7 lbs 2 row 2 lbs white wheat .5 oz galena 75 mins .5 oz sorachi ace 0 mins Wlp001 Mash at 152 for sixty minutes og 1.049 Fg 1.012 Any comments appreciated!
  19. W

    Stir starter too soon?

    I was making a batch of centennial blonde today and had a small mishap rehydrating my sachet of nottingham yeast. I boiled 100ml of water, cooled to 92, and pitched the yeast, but rather than waiting 15 minutes and stirring I stirred right away (then pitched 30 minutes later). When I uncovered...
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    Infected?

    Hate to be that guy but..infected? This is my eleventh batch and I've never had an infection. It's a steam ale with wlp810 after 5 days at 60f. Appreciate the help
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