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Thank you both for your replies! Quite reassuring. I have been doing a little amateur research of fungal infections of the lung, and since I am not coughing up blood and I am not experiencing any other symptoms, I am going to guess that I probably just have a really tenacious virus. But I...

Hi. I do not understand the biology of yeast that well, so I thought I would ask a paranoid question. After my last brew, I was lazy, and I left an unclean fermentation bucket with trub still in it in the corner of my bathroom for quite a while. A few weeks ago, my roommate and I both came...

Hi all, I was bottling the other night, and I accidentally dumped about half a siphon tube full of Easy Clean sanitizer solution into the bucket with the priming sugar water. I said screw it, and just added the beer, figuring it wouldn't matter too much. Do you think this will matter? I...

So I am dry hopping for the first time, and I figured I would boil the grain bag and a butter knife. Then I added leaf hops to the grain bag with the butter knife inside to weigh it down. I inserted it through the mouth of the carboy, but it didn't sink to the bottom. It appears to be fully...

I helped my bro brew a 5 gallon batch of Pale Ale (with plenty of Simcoe :)), and we are using a carboy as primary. The carboy is completely unmarked so I don't know if we have exactly 5 gallons. I am thinking we didn't top it off quite enough so it might be at 4.5 gallons. When it comes time...

Can anyone tell me why it is a bad idea to chill a beer, let it warm to room temperature, and then chill it again? Why do these temperature fluctuations have an adverse effect? And what effect do they have? Thanks.

If the beer sits on the trub for too long, then the yeast can autolyse, which will adversely affect the flavor of the beer. However, it has to sit on the trub for longer than 4 weeks before this will happen. That is why it is usually only an issue for lagers and high-gravity ales, because...

Following up on my last post, I did a little research, and yes, wheat ale yeasts can often produce sulfur. So your beer may be just fine.

A cardboard taste usually indicates that the beer was oxidized, either because it was splashed around too much before it had cooled to below 80 deg after the boil, or because it was exposed to air at some point after the fermentation process began. Did you siphon properly when you were...

Are you guys sure that the sulfur smell is normal? I know that it can be normal when lagering due to the lager yeast producing hydrogen sulfide, but in Palmer's book, "How to Brew", he writes, "Bacterial infections can also produce sulfuric odors, and if you are not brewing a lager beer, this...

I agree with the previous post. Some brewing software packages aren't designed to consider partial boil. Go with your Palmer calculations. They have worked for me thus far. Going forward, if you notice that your boil volume of 2.5 g ends up making it very difficult to attain the IBU level...

Oh, and one other minor deviation: I used Safale S-04 instead of the Safale-05 This was simply because my LHBS didn't have 05. The S-04 is quite aggressive. I had to take the airlock out of the fermenter because wort was getting pushed out through it.

for a great recipe! I made the All Amarillo IPA (https://www.homebrewtalk.com/showthread.php?t=28517), and it turned out great! I let some of my co-workers taste it, and they all loved it! In fact, one of the managers in my company (who has a background in homebrewing) remarked that the...

ha ha! i actually thought it was quite funny.

Thanks to everyone for your helpful and encouraging replies. I'm psyched because the fermentation process appears to have been picture perfect. It took approximately 48 hours, and during the peak, it was fermenting so powerfully, it pushed wort out through the airlock. That Safale-04...

The other night, I brewed an IPA using DME, and I decided to save 4 of the 7 lbs. until the last 5 minutes of the boil. However, I ran into an issue. 5 min. was not nearly enough time to get all that DME dissolved. It was in big clumps that were difficult to break up. So after flameout, I...

>Accidentally threw excess hops away that was left in boiling pot after siphoning to primary fermeter. Is that really an error? I've heard that you can allow the hops into the fermenter, or you can pour through a strainer and get 'em outta there. It's not supposed to make a big...

I think this looks like a pretty good deal: http://www.northernbrewer.com/kettles.html 30 Quart Stainless Steel Kettle for $78.99 It's big enough to do a full boil, and I haven't been able to find a better price than this for a stainless steel pot. Anyone else know of any good deals?

Poindexter: I found that thread. That's where I got the idea to do late DME addition :) I also made a comment to that thread. Thanks!

It was Jaded Dog's All-Amarillo recipe. https://www.homebrewtalk.com/showthread.php?t=42747 For BeerSmith, I entered an estimated OG of 1.064. I derived that by assuming that the steeped Crystal 40 is approx. 22 gravity points-per-pound-per-gallon (ppg) and the Muntons Extra Light is...