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word that... thak ya boss

Well is is not fuzzy, it is definetly not like sandard mold. It is solid now but when it started it was like thin lins of silly string that were woven togeter like spider webs... now the is just a ton of that... it still smells great... but not sure i want to tase it unless it is going to be...

well i tried to take a pic but cant get one to come out. It started out like spider webs about a week ago.. and now it has covered the entire surface... like it looked like silly string on top if that makes sense.

that it is a solid layer...

So I brewed a beer and did not bottle for like 4 weeks.. well i still haven't bottled it... but now there is a layer of white things growing on the top... is the beer under neath it safe to drink?

El numero es dos. for the hogshead reply anyway... wow math....

i am interested to knoiw if it is possible to age beer in oak barrels... like 1 week in the primary two weeks in the secondary one week in a barrel then 3 weeks in the bottle.... or maybe even longer in the barrel?

word that barley....that seems to be the mean of what i have been reading

so i keep finding mixed information... how much priming sugar should i use for bottling 5 gals in 12 once bottles

ilet it settle for a bit and it looks like it ws the yeast just all the prior starters i have made the yeast looked more tan than white.... hmmm i am going to try to take a pic here in a few roomate has my cam.... anyone else have white yeast?

making a dubbel tonight does anyone have any idea when i should add the sugar?

So today I began making a starter... and i noticed these white little granular things in the bottom of my flask.... it is interesting becase i of coarse cleaned the pot and the flaskprior to boiling... has anyone seen anything like this... should the starter be thrown out?

How much space should i leave from the top of both 12 once and liter bottles when bottleing... Also I brewed tonight and forgot to make a starter can I leave the wort in my car boy for a day or so whike the starts gets going... or should i go ahead and and just pitch the yeast?

How much space should i leave from the top of both 12 once and liter bottles when bottleing... Also I brewed tonight and forgot to make a starter can I leave the wort in my car boy for a day or so whike the starts gets going... or should i go ahead and and just pitch the yeast?

As far as I know I did all the corections correctly, and popped the hydro a few times to make sure there were no bubbles.... So if the SG is the same tomorrow should I go ahead and bottle? (not using a secondary this round although I will be from then on).

I need to call my local hbs for the recipe.... For I have two beers an amber ale and a light ale both of which are showing this same result more or less... What is a good example range for orginal gravity? of an average ale?

Hey all... So I did my first hydrometer test today after 10 days of fermentation... and well my og was roughly 1.036 and my final was 1.01 or 4.5 percent potential alcohol and 1.3 percent alcohol.... giving me a woping 3.2 percent abv if it is finished today... So basically am I tripping or is...

hey all... what is the best way to remove a sample for hydrometer testing...

I am not sure.... it has a series of numbers in acending order one side labled lagar and the other ale. I think it may be a thermometer designating ranrge for what family of yeast.... but not sure... but it is defiinetly labled fermometer.

So I left the hops in my mash when adding it to the carboy. Now one week into fermentation I have an about 1 half inch layer of white junk at the bottom... Is this normal? Do I have an infection? Also, I have a black fermometer on the side of my carboy... what does this tell me?