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So update on my infection. Kegged it and it tasted great. Slight hint of tartness but hardly detectable. Tastes like a great Dunkelweizen. I'm sure it was an infection but not sure what the bug was. I did clean it and sanitize but clearly not good enough. That was my primary vessel. By...

Brewed a Dunkelweizen. Wyeast 3068. Very aggressive fermentation which is to be expected by this yeast. 1L starter. Smelled fine while fermenting. 2 months later I open up the fermenter to find this. I've only seen a film like this on a sour I brewed using Lactobaccilus. Looks like pelicle...

oh yeah and the temp change shouldn't affect it too much. Once the carboy comes back up in temp and sits for a month+ the aging will go along as planned.

Sure you can transfer it to another carboy to age. The dry hopping you just did will likely wear out with each week that passes but give it a smell with about a week or two left in aging and if you want another boost of hops toss in some more dry hops for 3-7 days.

Might remain a mystery to what exactly happened. I personally think primary fermentation was not quite complete and shaking it either stirred up some unfermented sugars or the yeast got a boost. The dissolved CO2 could have been slowly leaking out. Things I really doubt it was is yeast stuck in...

Either add it at bottling/kegging or during secondary fermentation. Definitely well after primary fermentation is complete and certainly not in the boil.

That's a new one on me. I cannot figure out why you'd want to do that unless you wanted to boost ABV and dry the beer out and if you wanted to achieve that then not sure why you'd choose white sugar. Personally, I wouldn't ever do that.

Really doubt all the yeast was up top. Maybe you had a stuck fermentation and didnt know it. Maybe the shaking woke them up again. After a week though most of that primary fermentation should be done. Whats the temp where it's fermenting? If it dropped down to cool temps it could have slowed...

I will let you know within a month. I'm ordering the TOP and RIMS Rocket in a few days. Update to come.

No I don't add gypsum currently. I filter my city water and add pH buffer to my mash.

I've brewed a fair amount of beers in my 3 short years of brewing and my beers have gotten pretty consistently delicious. It's rare to have a bad batch these days but my favorite style, IPA, has been difficult for me. Mine consistently come out with a stale or flat hops flavor that will mellow...

These are some great ideas. Most we're force carbed at 12 PSI, 45 degrees for a week. Then I would put my serving pressure around 2-5 PSI to try and avoid the pint full of head. I take it that longer lines (15' at 15 PSI) would come out a little slower than 5' at 15 PSI? Because at 12 PSI w/5'...

Hey everyone, Recently filled my 6 tap keezer and now am having serving issues. All beers were force carbed at the same PSI. I have 6 feet of liquid line for each tap. Keezer temp is set at 45 degrees. Some of my beers are all head coming out of the tap while others are great. I have messed...

When you have 2 chest freezers and neither contain food...

I've got a few as well...I'd have to go with my triple great grandfather on my Dads side. He was captured and marched over a hundred miles to Little Rock. AR where they said join the confederate army or go to prison the rest of your life. He chose the Army. He died 3 months later of Measles but...

Ha pretty funny you posted this. My second to last batch I did the same. Also an apartment brewer. I left it in my mash tun thinking it could cool overnight. So got up next morning and left for the day. When we got home that next night we were pleasantly greeted by an overwhelming pee smell...

My Dad who grows a lot of his own food just harvested some of his barley that he uses for making bread and its four row barley. He said he will give me 30 lbs to brew beer with. I've never malted before but I'm tempted to try it just to see what the results would be. I'm goins to look into it...

Lol.....love it! I'm convinced!

It wasn't carbonic acid because I was tasting this horrible solvent taste throughout the brew process, before kegging. I forced carbed at 20 PSI for a week. I tasted it just about every day of that week and then let it sit about another 2 weeks after being fully carbed, tasting it every other day.

Thats why I think a secondary would be a good idea because there will almost definitely be dry hopping in the recipe.