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What looks like mold? And all 4....didnt seem to be any mold...

Well... Kegged them last Thursday. The smells ranged from good and intriguing to... Im not sure I can wait to try this one... And when I looked at my labels.... I mixed up 3 and 4. So 1 & 3 had the thin pellicle and 2 & 4 where the thick chunky ones. I didn't really smell anything bad...

Hopefully I'm going to be able to get them in the kegs this week if I get lucky.. see what happens

I'll definitely buy that..... But my concern is the strain? It contains....Saccharomyces cerevisiae, Brettanomyces, Lactobacillus, Pediococcus So it should be weird and funky... They recommend minimum aging for 18 months and most of the threads ive seen with people using it say that first batch...

Right.... Thanks for that.. Except aflatoxins and micotoxins have no taste..... So tasting it is not a good indicator of infection...

While I'm not operating a commercial facility.... Even rodenbach is aged 3 yrs before bottling. Russian river does or did some of their stuff at I believe 7? #4 looks almost exactly like #1...... And you are seeing the beer under it.... As all 4 were disturbed when I hoisted them up 4 feet so I...

I know this is the 1000000th of these but anyone with experience here I would love to know your opinions before I keg. Roselare yeast strain.. Did 4 batches and pitched the new onto the old yeast from previous batches (had read the characteristics will change batch to batch as the yeast...

Thanks for the reply RPH.... Definitely interested if you genuinely think there would have been any actual purpose or benefit for sulfite given the supply and process? And this is a very interesting article about fermentation and mold toxins... Nasty food for thought...

Can't find much about sorbitol and fermentation but I did come across an article on tooth decay and apparently strains of lacto can ferment sorbitol so that's interesting...

And I welcome acetobacter....

Right.... Too much headspace...i agree... That's why I put it in the original post..... Regardless of the amount of headspace... And I've had more plenty of times.... Never had mold.... Use the same setup for with plastic and giant headspace for my Belgians so I can have a nice thick...

I have mold growth on my cider. It's been in secondary for about 4 months? now and I just recently noticed the mold growing on the surface. I slightly surprised to be seeing mold and I'm curious if anyone who has had mold growth can tell me how their final product turned out? I'm simply going to...

Entered. Thanks for the opportunity

I would personally check craigslist or even the for sale part of this forum... You can usually find better deals and items on the secondary market...

Yeah... Winter fun... Think that was more enjoyable than the current dealings with the insurance company.

I made the news last Friday when another semi jackknifed in front of me and we shut down 80/94 in Gary in for about 5ish hours...

I want to but I haven't had the time and can't afford the honey right now...

And this was the 245 f at 85min on the stove correct? I haven't had any time to get any experiments done... Been a bad winter...

Im definitely interested.. In Chicago. I'm not sure I would be able to make it up your way any time very soon but I'm definitely interested.

Agreed that it probably hop debris (hopefully). And I've used tons of fining agents over the years and usually use more than one for each batch.... I'm finding my favorite to be sparkolloid. I have having some issues with my normal fining of a batch of skeeter pee and the sparkolloid really did...