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What beer did you put it into?

someone in another thread raised this point- there's alcohol in the beer at that point, if you do it at secondary, the alcohol in the beer should take care of the extraction, as well as ward off contamination. I would probably add the spices dry to secondary.

anyone else try this? what sort of ale would this go with?

is it possible that the yeast smell of esters themselves and will settle out of the beer?

one more piece of information: this sample was taken after 2 weeks in primary. I bottled half of it and racked half of it into a secondary with coffee and bourbon oak.

I've found a lot of websites and blog posts and stuff that say banana taste fades over time with conditioning and that they are a common early product.

Pitched dry yeast at 78 degrees. 2 Packets of S-05

Hey guys, I was bottling my stout this evening and I had the bottles soaking in sanitizer. Since I did not have a large vessel to dump the solution into, I began dumping the sanitizer into the now-empty fermentation bucket with the yeast cake inside. As I did, obviously the smells inside...

As I count, it looks about 20 per ounce in that above container.

I don't own a scale, to the above poster- and I need to do this ASAP, so I need an approximate answer.

to possibly help, here is a photo

I can't find the packaging from LHBS where I bought the oak chips. They have been sitting in bourbon since May 1st. Recipe calls for 1 oz, but I can't figure out how many chips = 1 oz. I think I remember the package being 4 oz. I took about 1/4 of the total chips that I had in bourbon, and it...

This product uses hydrogen peroxide to clean and, apparently, sanitize. http://www.ecologiccleansers.com/one-step.php Their website says that it can't be called a sanitizer because they never went through the scientific rigors or expense to get called a sanitizer. The product pages on...

I used to use bleach to sanitize. However, my fellow homebrewer friend recently moved cross country and had to travel light. He sold me his brewing equipment for pennies on the dollar so that I could double up on equipment. Among the equipment was this agent for cleaning/sanitizing...

One more thing about blowoff tubes- I have heard that suckback is a problem. Since I used sanitizing solution as my blowoff liquid, I do not want that to happen. Is there any chance that this happened? Here is my (crude) diagram of my blowoff tube. The water level and the level of the vessel...

Fermentation started fast and furious on this batch within 2-3 hours Sunday when I pitched. The blowoff tube was continuously bubbling like a rapid fire machine gun. I am really glad I used the blowoff tube. However now the fermentation has settled down, I'm only getting one bubble every few...

Made this yesterday, with a slight modification. I took out the 1/4 pound black patent and added an extra 1/4 pound roasted barley (to save cost- LHBS said should be fairly comparable given the small amount of the grain). Steeped for 25 min, boil went uneventfully. Cooling took a little...

fermentation started ~3 hours after pitching, and is going furiously. I have it rigged with a blowoff tube. thermometer resting on top of the bucket reads 71 degrees.

To clarify: I pitched at 78/79- used dried yeast. Heard that's okay because in the time it hydrates the temp has time to go lower even before the yeast start. Stored in a cool place. The recipe (taken from these boards) says to pitch at 80...