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Haven't tasted it yet, like you said everytime you touch it you risk introducing infection so i've tried locking it away and forgetting about it...but we bottle saturday so i'll probably do a good bit of tasting then. I'll let you know, and thanks again for the advice

thanks, good to know. Probably a little over my head for a first batch...maybe should've avoided secondary fermenting

do you think it'd be worth my time to cellar a couple of these bottles? or do you think they'll just taste terrible aging?

Open air fermentation is a legitimate method people use, I don't know much about it but the fact that people do it leads me to believe peeking under my lid for a second or two won't largely affect my batch: http://vimeo.com/12055691...

I know I am just a beginner but what about open fermentation? Aside from the risk of infection ppl seem to think its a great way to allow for spontaneous fermentation to occur

So this is my first homebrew attempt. I went with a stout hoping that all the flavor would mask any off tastes. It is the "Brewer's Best" Whisky Barrel Stout. I boiled the wood chips to sanitize them then let them soak in 6 ounces of Elijah Craig Bourbon for a week before racking my beer on top...