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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...

Were the winners posted previously correct? Specifically interested in the Light hybrid category--thanks!

Recipe is here and says expected fg is 1.014. http://restorationbrewing.blogspot.com/2010/07/tasty-american-amber.html?m=1

You could be right, but that would be low ~65% attenuation and I only had a pound of c40 (rest of the recipe was 1# carapils 9.5 # two row and 4 oz chocolate malt. Mash temp was 154 ..seems a little high to finish there no?

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...

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

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...

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...

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...

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...

Looks like Wyeast acknowledges that the 100B number might be for the freshest possible smack pack: "During this 6 month guaranteed shelf life, some loss of viability is to be expected." http://www.wyeastlab.com/hb_productdetail.cfm?ProductID=16

What's confusing me is that both Mr Malty and Brewers Friend pitching rate calculators seem to want you to account for age/viability with smack packs (or white labs tubes), which suggests to me that there is a viability drop off after all and you may not be starting with 100bn cells after a...

Wow--very helpful response, thanks. My only question is around your assumption that a smack pack will have 100B viable cells for 6 months. Isn't the point of factoring in manufacturing date when building starters that you need to account for the viability drop off (which from my understanding is...

Sorry--to clarify: I think I am going to forego the starter since I don't feel too great about giving such a non-flocculant yeast so little time to crash. Instead I'm going to just suck it up and pitch multiple smack packs: thus the 4 smack packs (4x50b cells gets me to the ~200b cells I need...

Mr Malty says 47% viability based on that date and I need ~200B cells..shouldn't I be using 4 packs?

I think you're probably right. It's 5.5 gallons of 1.55 beer. I'm going to try to swing by my LHBS and get 3 more smack packs (assuming about 50b cells per since they were made on July 29) and pitch them straight

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...

Here's what I mean by losing 50 points: -I measured 1.029 (at 70 degrees) with 7.4 gallons=29*7.4=214.6 total gravity points Based on that I would expect the same wort boiled down to 5.5 gallons to come in at 1.039 (at 70 degrees) (=214.6/5.5) And yet my cooled, post-boil measurement came in...

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...

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...