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I couldnt get the picture to show up on the thread, but I posted a link to the picture. It looks nothing like Krausen or foam. It is mold for sure. I am wondering if my equipment is infected and how to remedy the problem. Having never botched a brew, I am finding it hard to believe that...

https://www.homebrewtalk.com/members/dxgord/albums/mold-secondary/1073-all-grain-honey-brown-ale-secondary/

All Grain Honey Brown ale in secondary

I would like to post a picture of the mold, but I cannot figure out how to attach a picture. It looks like little dots of mold, similar to bread mold on the top of the beer. If anyone knows how to post a pic, let me know.

All grain Honey brown ale: plastic for 6 days, racked into glass for 3 days. Today I took a look and noticed what I think is mold on the top. The last beer I brewed was a pumpkin ale, and that too had mold on it. I chalked the mold up to the fruit in the beer. However this one is a honey...

Any favorites you have had good results with?

I have several meads and wines in fermenters already. I am an avid beer brewer, but for some reason I have been on a small batch wine and mead kick lately. I am looking to do a beer for this one though.

LOL Odds are its going down the sink. I did not realize there was a term for this nonsense brewing. We will see. Suggestions for anything else to throw into the fermenter? I'm all ears. I figure I've gone this far might as well take it to the limit.

With a baby on the way, I am in need of a technical recipe that I can enjoy upon the birth of my child (hopefully a boy) Expected birth date is late February. I think it would be cool to have a brew fermenting throughout my fiances pregnancy. All beer styles and recipes are much appreciated. The...

After racking my guava mead (Which tastes awesome) into a secondary, I found myself looking into my primary at a large orange yeast cake. I always feel bad throwing out yeast so I decided to use it. My fiance' and I combed the pantry for anything fermentable to add to the yeast just for fun...

Rosted Barley Good tip on the whole spices, I had every intention of using powdered & I will save the vanilla for the secondary.

1 Gallon Batch 3 lbs Honey 1 vanilla bean Boiled in 2 cups water 1 Cinnamon Stick Boiled in 2 cups water 2 ounces chocolate malt boiled in same 2 cups water .5 tsp nutmeg .5 tsp allspice 1 can pumpkin Primary with everything added Rack off of cinnamon, malt and vanilla after 2 weks...

Stabilize with meta or K Sorbate? I just backsweetened a cider by I stabilizing, sweetening then bottling. However I still came out with sparkling cider. The added sugar is still fermenting in the bottle. After that happened I just stopped backsweetening all together... Any tips on proper...

Will do. Backsweeten with honey or sugar? Which would you think is would turn out better?

not god news for me...

I dug through the trash, reading off of the can, other than guava pulp and corn syrup, there is modified corn starch and citric acid.

If corn sugar ferments, why wouldnt corn syrup? Arent they essentially the same thing? They are both sugar derivatives from corn.

3 12oz cans GOYA Guava Nectar 4 lbs clover honey 1 tsp yeast nut. 1 packet sweet mead yeast Water to 1.5 gallons (So when I rack to secondary, I will have a full gallon due to sediment loss.) OG: 1.130 Any thoughts?