Recent content by JaySherman

For about 2 weeks after the brew, I noticed a very strong green apple taste and smell from the primary. I decided to let time mellow it out. I planned to bottle it fairly soon.

I use my auto-siphon for a few quick pumps. Don't let any fall back in (if it can be helped). I use Star-San for a sanitizer.

Here's a quick update: the bubbles have gotten more potent. I think I may have introduced an infection while taking a hydrometer sample last week. It wasn't long after this that I noticed the white spots. Damnit, damnit, damnit.

Yes, yes it has. In the last few weeks it crested in the mid-80's, but now it's around 70 in the house. The brew closet is a few degrees cooler (68? 67?) I didn't even think about that! Wouldn't the beer have off-gassed during the heat wave instead of now? Furthermore, there seems to...

I don't understand why, after almost no activity since mid-April, it's producing gas now.

That all makes a fair bit of sense.

Trub. During my first foray into single-fermenter territory, I made a red ale. I try to leave an inch or so of beer on the bottom when I transfer to bottling bucket, so that I can avoid trub ruining a beer. That red ale had far more trub than I've ever had before. Every beer since has had...

I know a lot of people are of the single fermenter view, but I've had bad experiences with that. I use secondary fermentation to clean up a beer.

Nugget--3 weeks in the primary. This is the second week in the secondary. Yeast: Wyeast 1056

Just tried it. The taste is similar to how it was before. The rafts appear to be...gas? I don't get it. I siphoned up some of the white rafts as seen in the picture, and they immediately dissipate into gas. There is now additional airlock activity, so I have no idea what the hell is going...

Hey y'all. I have a batch of Amber Ale. It's in secondary. First, it had a green apple smell (which dissipated), and now it has these white areas on top. So...does this look infected to you? View from the top of the carboy. Up close

Hello all! I am planning on kegging soon. I admittedly have very little knowledge about it. I should be getting pin lock kegs, and a friend found this tap: From my own research, I think it is a Sankey tap. My questions are: 1) Is this a Sankey? 2) Can I use this with pin lock...

Final Update! I bottled the Tripel yesterday. 3711 got it down to a final gravity of 1.009~1.010. That means that it is currently 10.1% ABV. I added the 5 ounces of sugar--even though it was about 1/2 a gallon short. Here's to hoping that it isn't a bottle bomb!

Quick update: I ordered a 3711 from a HBS 70 miles away...it was in my mail in 1 day. Built a starter, gave it a few days. When I pitched, we were stuck at 1.025...as of Saturday it was down to 1.015. The fermentor is in the low 80 degree mark, the taste is off what it was (all I had was...

It's stuck around 1.025. Haven't seen it dip any in the last 2 weeks or so.