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Pictures of my kettle sour in the secondary with berries. I had dumped (frozen/thawed) berries into secondary straight from bag and racked on top. Hadnt had issues with this in the past. Wondering if this is even mold. It looks like hardened crystals of something. Think its mold? And if it is...

Providing an update here. I let the secondary ferment go for 2 weeks at uncontrolled temps, with sticker therm reading 64ish all the time. My house is pretty cold. About 2-3 days prior to kegging I used my fermwrap to raise temp up to 72 degrees, and then unplugged it. I just wanted to ramp up...

@RPh_Guy I hadn't read of or thought of lactic acid affecting density. But that makes sense. Bacteria converts sugar to acidic compound, rendering it unable to convert to alcohol. Thanks for help with that insight! ...and it really did taste good, so I probably won't fudge with it. 12 hours...

Brewed up my first kettle sour. When transfering to the secondary for fruit additions, I took a gravity ready and it was 1.03 :/ I brewed using 3lb of Pilsen DME and 3 lbs of Wheat DME. Brought 4.5 gallons to 180ish degrees, dumped in DME bags, let sit for 15 minutes, then cooled to 100 degrees...

@deadwolfbones oops I replied within the quote above. But yeah, what's you approach to grabbing multiple tastes during souring? I have not kettle soured before.

I have been planning on having 2-3 kegs at my wedding but had not thought much about dispensing it. I have two questions: (1) Is using a jockey box worth the rental expense ($125) or purchase expense ($550 total) compared to having kegs sitting in ice buckets and going with a C02 party tap? I...

I think I'll save it for a low cost cider... thanks for the input. Definitely don't want to blow it on a planned out brew.

Was organizing garage and found a packet of Fermenitis safale us-05 dry ale yeast that never made it into the fridge. I always store yeast packets in fridge as the brew stores do too, so wondering if this unrefridgerated packet is still good or may produce off flavors. Directions say store...

tasted a little when racking....that off-flavor/smell is almost like burnt tire or asphalt. after this and an iffy apple cider i'll be experimenting in gallon batches... hope my next taste in 2 weeks goes better otherwise i question going through the effort of bottling this stuff

taking? ...do you mean taking time? or racking? ether way. I think it could still drop some more, but I want to get it off this huge cake of yeast and ginger so currently racking to secondary. I'll post how it tastes in a few weeks when I plan to bottle.

Its been about 8 days since I re-pitched with the us-05. The gravity has dropped to 1.004, which is good. Thing is, when I drank the gravity sample, it had a farty aroma (sulfur? egg smell? I'm not sure if this is the same). Will this dissipate once I rack to secondary and let sit for 2 weeks...

I'll try that in the future. Just an update. Gravity dropped to 1.020 three days after re-pitching the us-05. I'm hoping in another three days it will be down to 1.010 at least. The ferm temp is in th elow-mid 60's btw. Maybe this will cause a long fermentation time?? But 3+ weeks?? I also...

next time i'm definitely upping the sugar. 10lbs sounds like a lot, but I'm up for that. seeing an OG of 1.030 is not exciting.

I used a mixture of sugars on hand, totaling about 2 lbs i would say (....close to a pound if not more of brown sugar, a pound of cane sugar, and half a bottle of agave (8oz's maybe)). The big bag of brown sugar I thought I had did not exist when it came time to brew so I threw in the above once...

made ginger beer a week ago, before heading out of town. pitched a packet of s-04 straight into the carboy (5 gallons with 4lbs ginger, a couple cups of lemon and lime juice <-culprit here?, and a couple pounds of sugars). hoped for the best. returned from out of town to check...

Well its technically a cider, I think. Tossed raw blended ginger, limes, lemons, spices, sugars into boiled water. This is my first time making it, but most recipes I came across recommend knocking down anything with campden first, then pitching yeast 24 hours after that. There was no mention...

Crush and drop in 5 campden tablets into 5 gallons of ginger beer. Let sit for 24 hours before adding yeast. Now, before adding the yeast, do you stir/oxygenate the brew?? Is it ok to oxygenate prior to pitching yeast (as it normally is in regular brewing)? If someone knows, would like to know...

Sorry if this is a redundant question but I looked around to no avail and my question is a bit more specific. I'd like to brew ginger beer with ale yeast. To my understanding, GB does not krausen the same (as big) as beer does. I would like to start with a gallon batch, by fermenting in a...

Sorry for sideways pic. No editing options on phone app. Anyway, can anyone tell me what is going on with this white film on the side of the carboy (under the waterline)? Its throughout the carboy. Fwiw, extract brew, 62ish degree ferm, and first brew to not bubble the airlock although did...