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Hey there - wondering how the brews have been going? Also, wanted to make one recommendation (if you haven't had a problem thus far, please disregard) on your conical - you have the sight glass attached between the open valve and the fermentor and I would recommend switching the two. The...

:drunk:Fair point - Well, for example, I have what I guess is some kind of infection in my heffeweisen and I want to avoid a sour flavor (assuming this is the infection I think it is) from producing in each of my bottles. So...I guess what I'm asking is - if the beer is infected and has a...

haha... :D

Question here - how does kegging/bottling prevent the spread of the infection?

Tell me more.... Is the grain piped into the mash tun? Is the boil kettle sealed up, especially when the boil stops and the cooling starts? I assume it is a closed transfer from the boil kettle to the fermenter? Fermenters opened up at all? thanks haeffnkr Haeffnkr - not sure if...

Oh, yes. My original intention of coming here: Does anyone have any recommendation on how to actually keep the infection from spreading? I see the beginning of a lacto infection on the top of my wort in a hefeweizen ale and prefer to not have the sour taste.... Does bottling help stop this...

I made the dumb money-saving mistake of buying some guys stuff off craigslist...including his old iodine sanitizer.... first time I've ever had an infection on 2 batches. I now have to buy new tubing and sanitizer. Grr. Also, on the grain note... the brewery I work at mills their grains right...

In my experience with lagers, I think you can pitch the yeast anywhere under 70F then slowly bring down to fermentation temp. Like Byrone said, you may get a touch of "fruitier" taste if it stays too warm for too long, but pitching at a higher temp won't affect the beer too much especially as...

I built a fridge from one of the threads here with a Styrofoam cooler, fans and a bunch of ice... but a fridge would be much nicer. Yea, any suggestions for a good brand would be great!

Looks good! :rockin: Rock on sir.

I think there are many definitions for a "secondary"... I work with this yeast quite a bit and I tend to keep it in the primary for 9 days or so at 64-66F, transfer it off the yeast cake and let it continue to ferment for another week or so at the same 64-66F temperature range (secondary), then...

For those that are unaware as to why the Oktoberfest is seasonal in September... http://www.germanbeerinstitute.com/Oktoberfestbier.html

...ah, I see the answer to the trend question. I guess leave it to the homebrewers to put those fields of real pumpkin to use? I agree with you both - beers have their seasons for a reason - harvest times.

I counted 10 different pumpkin beers at my grocery store last weekend. Only 1 oktoberfest. 1! Is it not September? What is this trend? :confused: It's not even good to drink with football. FOOTBALL. Qhrumphf, blueberry beer is delicious. It is!

Though the Cali lager yeast works at ale temps, I would recommend taking the temperature down a bit. When I use this yeast, I maintain around 64-66F, which is still pretty high. Even with this, I don't start to see any action until 13 hours or so. Anyways, to answer your questions: A1...

Oh, and a sturdy sink works well if you don't have a bucket - FYI.

Ooh, my specialty! There are three great ways to do this: 1. Do like CadillacAndy says - throw it in a large bucket or cooler filled with water and ice it every now and then or throw some frozen water bottles in. When I use this method, I use a bucket with a spigot and fill the bucket half...

Actually, after re-reading, why is your concern with bottling? Do you try the beer before you bottle it? If so, do you taste off flavors then?

I do the pour and shake - the pour works best for me, though. I use starters as well and give those a shake every hour or so.

+1 to temp control! As I have found after the last year of brewing - temperature is where it's at! What are you brewing, by the way?