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slimer, what yeast did you use and what exactly do you mean by '1 week later'? 1 week since pitching it's down to 1.001? If you're using a hefe yeast, you're going to have to tell me your secret to get it to ferment so quickly As for me, I'm now into week 4 with the Wyeast 3068 and the bubbles...

I used to road bike 1-2 hours a day, 5-6 times a week (1000-2000 cal workout per day). I was in the best shape of my life, and could basically eat anything I wanted. Since transferring schools and changing majors, I've been busy, and kind of let myself go. Up 30 pounds in the last 12 months, and...

Correct me if I'm wrong, but by pathogen he meant an organism that could cause disease in humans. The organisms used to ferment beer, wine, mead, etc aren't capable of causing disease (in humans), according to Zzyzx. haha yeah maybe it wasn't very smart to name the thread that. I think there's...

Wow I'm glad I'm not the only one who does this. Sometimes, with plastic fermentation buckets, I'll even press down on the top to force out a good whiff. The CO2 and alcohol fumes burn so good.

So, I headed back to my apartment after spending a few weeks at my parent's house to find a carton of OJ left out on the counter. I opened it up, and it still smelled fine but had been sitting at room temp for at least 2 weeks. So, I decided, what the hell, let's ferment this. I grabbed a 1 gal...

Ahh well this is a relief. One more question, though. It sounds like beer is pretty safe when if comes to botulism poisoning, but what about wine and cider? What are the pHs of those?

Wyeast 3068 is definitely very slow fermenting when it comes to apfelwien for some reason. I'm approaching week 3 with bubbles still regularly coming out of the airlock, a large amount of krausen, and a gravity of 1.022 as of a few days ago. I was hoping primary would be done in 10 days like...

Does anyone know the risk of botulism as far as homebrew goes? Considering the fact that homebrewing essentially creates an anaerobic environment rich in nutrients for microorganisms, it seems like botulism would be a concern. Many other infections can occur in homebrew, so I see no reason why a...

Doesn't vinegary indicate an infection? In that case, it might be worth it to give the yeast another try. That is, it might turn out really good if it doesn't get infected. As for the cloudiness, you could try some clearing agent (pectin enzyme, sparkolloid, isinglass, etc). I'm making some...