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Was just racking from my brew kettle to primary and my racking hose fell into the carboy by accident. Is this anything to worry about?

Not insisting on anything, I appreciate the advice. And actually just got the bottling bucket out and sanitzing it right now.

Ok, fair enough about all the bottling bucket advice. But my question is about priming sugar staying in solution or falling out. (If those are the right terms.) It seems the consensus so far is that if the sugar is dissolved properly it stays suspended until consumed by the yeast.

One less thing to clean. Less risk of contamination. Not a big fan of plastic. Less risk of oxidation.

That's why I am asking how long I can let it set for? I'd like to let it sit for a few hours so all sediment settles back down, but am curious how this effects the priming sugar.

Thx for the advice on the bottling bucket, but my question still remains... Does priming sugar settle or suspend?

Making a sugar solution, adding to secondary, bottling directly from secondary with no bottling bucket.

Not using a bottling bucket, I bottle from my secondary.

After I stir in my cooled priming sugar solution, I usually only let the fermented wort sit for a few minutes before bottling. For my next batch, I would like to let it set for a longer time so that sediment has a chance to settle back to the bottom of the carboy before bottling. My...

So, I have tried to ignore the carboy and hope I am just paranoid. I am gonna check it out tomorrow and if it still seems bad to me, rack some into bottles and take the unfermented wort to the local homebrew shop for "analysis."

really hope you are right! but, I just gave it a swirl and it smells terrible. i mean TERRIBLE.

hmmm.... I for sure think you can smell fermenting wort aroma coming thru a vodka filled airlock. And damn it - this now smells completely funky, musty, sour. I am fairly certain now this batch has a problem too. I am gonna take a sample of it to the local homebrew shop and see what they...

Hmmm.... I truly feel like this batch is bad already. It's bubbling away at 69 degrees and the smell coming outta the airlock just isn't right. It smells sour vineger like. It's not overwhelming sour vineger at this point, but I think it's more than just my paranoia now. But, I really hope...

what do u mean by chemical reaction?

So at this point in time, I know I need to relax, etc... But, I just checked out my fermentation progress, gave the carboy a little swirl and really think I am already smelling sour vineger like smells coming up thru the airlock. It's not strong and doesn't smell bad yet and I can't be sure...

Of the three infected batches I have brewed, two were from starters and one was nottingham dry yeast. For my brew day yesterday, I went with dry yeast and brewed a low gravity mild -- trying to keep costs down until I solve this problem.... it's "easier" to throw away $20 worth of beer...

so went to the local homebrew shop to get ingredients for my next batch and discuss my problem --- all the guys in there think there is no way it's the ball valve as it gets hot enough during the boil. but when i got home yesterday, the new morebeer catalog had arrived and on 30 it clearly...

how about a spray bottle with idopher instead?

any updates on this? as one who is working to solve an infection issue, i would be curious how / if you solved this?

I'll be brewing again this Friday. Just gonna go for an easy mild to keep costs down until I solve this thing. I think it's that ball valve, but I am super cleaning and sanitzing everything else too and using new tubing. Wish me luck!