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Not intentionally. :D I do have a couple cases of a lacto infected Spiced Winter Ale...confirmed by my Medical Technologist wife. Leaving it for a few months to see if it will ever let any more taste through than sour... I'm not particularly a fan of sours, although it took me a year or so to...

Well, I went ahead and jumped into the deep end of all grain today...decided to go ahead and brew a Smash to start with...if it all goes south, I'm out $17 of grain and hops. But seems to be going well thus far. Was a little low on mash temp @152 and it dropped to 148 during the mash(need to...

Thanks for the welcome...yep I would think a homebrew shop could thrive. The number of new breweries in LR show that craft beer is definitely hitting critical mass, I would think homebrew would follow suite. Of course, I wouldn't doubt if there was some obscure county law on the books...

I've been lurking in this thread for awhile, but since it seems like there are some active folk that are just about within walking distance of me I thought I would post on up. I'm south of Wooster just a bit off of Pleasant Valley. I'm a newb...graduated from Mr. Beer and to 5 gallon extract...

Well, went ahead and called it beer and put it in bottles. Not the most horrible looking infected beer you can find online...still not sure how much of the off flavor is infection and how much is bad yeast management... I do know that after pitching 1/2 gallon of 1.030 starter that my FG...

I'm definitely hoping for something like this, but my beer had no acetaldehyde present after a week...nor did it after 2 weeks...it was 3 weeks in before the flavor showed up. That's what has me concerned... I did make up a starter and pitched it...now I'll just sit back and wait another...

1. I'm a dry pitcher. I've read much on the differnet camps... Agreed on the concept and for something this big I should have at least rehydrated... Or pitched another packet. 2. Also have read quite a bit on the 1.020 extract curse. After 17 batches of extracts all finishing up below...

Hey guys. Just joined up to see if I could pick your brains regarding possible infection or oxidation or what on my latest batch. I've recently finally moved on from splitting recipes into 2 Mr. Beer Kegs to using a fermenting bucket with airlock...This is my second batch in the bucket...first...