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So I gotta ask, How do you control ferm temps with a pyramid of buckets like that?

Just thought of something. I did use washed yeast on my AB clone that was from a previous brew (to make a starter). I boiled and used starsan on the glassware I used when washing the yeast but perhaps I got a bug there and this batch was infected form the get go. I don’t see any specific reason...

Don’t give up. This must be fixable short of moving to new house and replacing all equipment. You have a history of successful brews so somewhere here is the key. I have a crazy idea, but don’t know if it will contribute reliable data, but maybe someone here can validate. What if you...

I took a look in my bottles with a flashlight after reading your post. I cannot see much of a ring, I do have some small dots floating on the top of the beer in the neck of the bottle. They look white so now I am wondering if this is a lactobacillus infection I picked up. That may be jumping to...

Update on this. Now that the beers have aged a couple more weeks I am beginning to taste an off flavor, subtle but there. It just tastes “off” and by that I don’t mean stale, possible a touch sour. So now I guess all of the above carbonation concerns really ended up being a contamination. I will...

Update on mine. It has become a contaminated brew but only mildly. Before the off flavor was noticeable it was a great tasting beer, but a bit heavy in body compared to the real thing and I would say its important to hit your gravity to make this as drinkable as the real thing. Also as the key...

My experience with them is the same. I place my orders online, then just go pick it all up. There are some homebrew clubs around here, but I have not taken the time as brewing is a bit of a side hobby for me. I just get my friends and coworkers to drink my beer and give me feedback. Oh, and...

I say take a measurement. You are new to brewing and measuring gravity will help you learn how fast and complete fermentation is taking place with your setup. Yes you risk contamination by opening things up, but as longs as your are taking the steps to make sure everything is sanitized, then...

Thanks for all the help, questions and advice. So far I am going to do some experimenting on the following things. Let the last week of fermentation occur at the same temperature as bottle conditioning (70 to 74). Also extend the time if needed. Reduce the priming sugar amounts just to...

This is what I fear. I did read in another contamination thread “you will taste it if the beer has any contamination”, but I have to side with you on this. Bottle caps soak in my sanitizer bucket too. Dishwasher is done just because I can and to keep the outside of the bottles clean as well...

Sorry, I was trying to get so many details out its difficult to articulate. I opened the first bottle after 2 weeks of conditioning and the result was no gusher. I opened the next bottle on the same day of the video, which was after about 4 plus weeks of conditioning and a couple days in...

Other than contamination, this is my number one thought. Although WLP007 is high flocculating, I think I need to ferment that last week at warmer temps and dial back the sugar. I also will switch to dextrose, just to see if there is any change. Can’t hurt. Noted. I open them immediacy out of...

I agree with you on the Nøgne, It says a lot when the originator and brewmaster left over its current and future averageness. I will even add that is not their “average” beers that bother me most, but beers like the #100 and #500 just don’t hit me right. You have some high standards overall...

Bueller? Did I write too much?

I am fairly new to homebrew but home the experts around here can help me with a bit of a gusher/carbonation problem. Do I have contamination? Or a carbonation problem? Or just a bottle conditioning problem? Any help would be greatly appreciated. I have searched and read some threads, so...

I second Josh, my favorite is Ægir in Flåm, I have enjoyed every beer from them with the exception of their Jul øl (Christmas beer), love their IPA. If you are driving it’s a wonderful and scenic destination to pass through. A close second would be Lervig Aktiebryggeri out of Stavanger. Love...

Great ongoing thread here, started reading at page 80 or so. I am relatively new to brewing but thought I would chime in. Brewed this 2 weeks back in my BIAB setup. I have been lacking hop flavour in my recent brews so I moved the hops to late additions and increased them. Similar to Isonad. I...