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I curious if other people have found success with the cake ring or if they have found other ways to do it.

I harvested wyeast 1056 from a beer and washed it following instructions I found here. I later brewed a cream ale. It has been in the fermentor for a week bubbling the whole time. Everything seems normal by sight and smell but the Krausen hasn't fallen. I feel like a cream ale shouldn't take...

While this thread hasn't had any real activity in about a year, I am curious if there has been any updates in this area. Has anyone had any success? What was their process? Recipes?

I'm in.

Funny I woke up to the exact same situation this morning and in desperation did the same thing which bad67z suggests with my airlock and tube. I just kept thinking what am I going to do because the LHBS doesn't open until 11 or 12 and I was needing a fix at 730.

Brewed my first IPA with Warrior, Northern Brewer, and Centennial. Now I am cracking open my third brew, a basic wheat.

Not to resurrect this but after brewing and bottling three beers (two of which I have drank with the same odd flavor) I noticed that a post-fermentation pre-bottling taste of all three beers didn't have the taste, it was only after bottling that they had the after taste. I am starting to...

Damn! I was really hoping i had it figured out. I guess it is back to the drawing board. I had read on another site that high pitching temp could produce fusels. The temp during fermenting usually stayed around 60 to 65 degrees, at least that wad the temp of the room where the fermentor was...

After my first two brews I kept noticing a similar aftertaste. It was definitely off. It was hot and sharp and overpowered the other flavors. It did slightly go away with some time, but not fully. After tons of research here and other sites, plus a number of questions and suggestions. I...

So I did the test and it is clearly not the pot, so now I am starting to wonder what it could be. I was looking at my notes again and the flavor could also be described as somewhat earthy and astringent at the same time (if that is possible). Any thoughts? Thanks.

Great idea, I will try a controlled boil test tomorrow and see if that is it. In both cases, the beers where great with the exception of this odd flavor and I would really like to figure it out before I keep making more beers. Is there a good place to look up what types of flavors are made...

I bought my kettle for brewing at Good Will (trying to save a buck or two) and after brewing two batches have noticed the same odd flavor (astringent/sharp) in the aftertaste of both beers. After a much more careful examination of the pot I have noticed some minor scratches on the bottom, could...

Okay so it sounds like I should just wait for another week or two. What happens if it is still bad then?

I used 4 lbs Pale malt extract syrup (unhopped) and 3 lbs Amber dry malt extract. 12 AAUs of Simcoe for one hour and 6 AAUs of Cascade. Safale US 05 yeast. Sanitized everything on the brew day with bleach and boiled water. Sanitized everything on the bottle day with the Starsan. I boil the...

I cracked open one of my first brews last night after it had sat at room for 2 weeks and then chilled for about 2 hours. It looked wonderful and smelled great (pale ale) but then when I drank it, it had a horrible aftertaste of sharpness at the back of the tongue. Kind of a metallic/astringent...

My first batch is in bottles and my second it in the fermentor. The second batch is roasted brown ale and it bubbled up just like I would expect, but now that the bubbling has stopped and the Krasen (sp?) has dropped there is a bit still hanging around with a light brown slimy looking...

Thanks for the tips, I think I might let it sit for 3 weeks then before I bottle it. But this has lead me to a couple other questions. I was thinking about dry hopping it, should I wait until the last week to do that? Also, what are all of your thoughts about secondary fermentation? Is it...

My first brew (a Pale Ale) is fermenting nicely in my closet and I was talking to a friend today and he said that he thought it would only have to ferment for about a week. I had read that it would be two weeks. What do you all think?

Thanks for the tips. I have seen those stick on thermometers, so I think I will pick one up before I brew my next batch.

I just brewed my first brew on Thursday and felt things went really. Now I am sitting back watching the bubbles and reading posts here and it has lead me to a couple of questions. I keep reading about how important controlling the temp during the fermentation is, but I just have the carboy...