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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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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!

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...

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