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Update: Racked both batches today; the boiled version smelled great, and should be ready for bottling next weekend. The spontaneous fermented/no hopped version has slowed down and looks done. While racking, I snuck a taste but didn't swallow in case it was infection after all. The taste...

How 'bout this? http://www.northernbrewer.com/documentation/allgrain/AG-Kinderweisse.pdf This version does a single infusion (mash hopped) with no boil... just chill the wort and pitch.

Thanks for the vote of confidence...:mug: I've made mead, cider and wine without a boil and haven't gotten sick off anything I've made... this has certainly been an unconventional approach, so it's good to hear some positive feedback from some more experienced brewers. I figure 6+ weeks till...

Boiled water for specialty grains; steeped grains, added candi sugar, then added to the wort. The carboy was filled at the brewery and remained sealed with an airlock until I noticed the krausen, hence my suspicion that it is due to yeast picked up from the brewery. What I'm really...

Unsure about the DMS... this is a new animal for me. Here's what I read from Palmer's book: Since there was no boil, is DMS even generated? If it does manifest itself, will bottle conditioning improve it over time? Next question - does anyone have any experience with this product? It...

Since I have kept the wort sealed, I have led with the premise that the fermentation is due to residual yeast from the brewery that became active as my basement warmed with the corresponding change in weather; about an inch of krauesen on top...with a clean, neutral smell to the wort, with no...

Ten gal of wort from Newport Storm, split in two carboys. I kept both in the basement since it was so cold. We had a warm spell, and one started bubbling, which is why I'm inclined to think that it's yeast from the factory. Doesn't smell funky, so I'll let it go for a while and see how it turns...

My local microbrewery was giving away a the second runnings wort from a partigyle mash, so i picked up 10 gal (1.065 og). I had planned on making two batched of Belgian dubbel with different yeast strains for comparison. Life intervened, and i didn't get to brew until a week later. One of the...