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Hi, Cleaning post-brew seems easy enough, but what is your method of sanitizing before flame out - do you recirc with the stone installed?

Yep, I do the same thing now - StarSan with RO instead if tap water. Lasts a long time. I was using campden as a "just in case", but got away from that. Smooth sailing so far

Always used RO for brewing - I switched my STARSAN to RO (instead of using tap water to mix with the starsan). Yeah, 0 chlorine or chloramines post-ro, I'm sure. Thanks!

Hey lizard. Figured it out. In my case, the band aid burp may have been coming from using tap water for my StarSan (switched it to RO), or more likely, infection in the bottle.

Unfortunately, this is a slight contamination (infection)... I've had this exact issue occur in a few bottles. You'll see those little spots grow and multiply (but they won't form a full pellicle). Beer will likely taste phenolic or like plastic. Drink it fast if it tastes ok (keep...

Good chance you could have contaminated the batch, but only time will tell. If it's already been fermenting 2-3 weeks, carb it, keep it cold, and drink it asap :)

Hard to say what type it is, someone else on here might know. I'm guessing the only thing you've used is some vinyl tubing to rack into the carboy. Hard to tell if the infection would be present in it or if it occurred after. I would bleach soak everything that touched it post- kettle, and/or...

100% infected, unfortunately. Dump it, or put it in the corner for 1 year and then taste it.

That's just yeast clinging to the sides. Happens more often in carboys that are grooved like this one. Completely normal!

Not normal. Change out the airlock (or clean it). Give the beer a taste to see if you detect anything off.

If you're using starsan or vodka as the airlock liquid, you should be fine. What's the surface of the cider look like?

Keep an eye on that oil-sick looking area, but it looks ok to me. Yeah those floaties are just yeast rafts.

^ Those 2 bottles are infected for sure. As long as no liquid from them went into your batch, you'll likely be fine.

Doesn't look bad to me. Pop the bung out, pour a little out into a cup, and taste it.

Thanks, although the fermentation is stuck, no off flavors on this one.

Thanks for the tips, and the confirmation that Champagne yeast will not be my savior here. It's a light DME, so I dont suspect many crystal malts were used. I'm not sure who else is using this DME, waiting for a call back from the company to hopefully get some answers. For this batch, I did...

Thus far, I've had beers finish from 1.007 to 1.013 using LHBS Briess DME. I recently bought a 50LB bag of DME from a local-ish Malting company. I'm 4 batches in with it, and this particular DME finishes at 1.019. Even my yeast starters finish at 1.019. I'm using Wyeast 1056 and WLP002...

Any thoughts on this? Looks normal from the top, but I've never seen these stringy things coming down from the bottom of the Krausen before. This is 11 days after pitching US-05:

19,129.5 + 65 = 19,194.5 = 619BBL (Barrels). The average Nano brewery outputs 1,000 BBL annually. InBev produces 40,000,000 BBL just of Budweiser per year :)

I had a stuck fermentation once. Tried re-pitching US-05, made a starter with 1056, SG didn't budge. Finally, I pitched onto the yeast cake of another batch that I had finished. That brought it down another 20 points. There are a few threads on here that mention this is the only way to go...