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My chiller's fine, but I'm DEFINITELY going to buy a new ball valve, and I do have a confession... I don't use a hose while lautering my cooled wort to my carboy...Though I do tilt it so that the valve is inside the under lip of carboy's mouth (it's one of those odd wide-mouth ones), it's still...

Haha, no, 3 grand 5 all grain batches in. Was brewing partial mashes for a couple years prior, so a lot of the gear is kegging equipment and the likes, however all-grain was always a goal in sight for me, I did spend a pretty penny getting everything together I needed to do it properly, and...

Good one was the second last... A wit. It was however exposed to much less oxygen, and wit's are characteristically more tart, so without the cob web looking mess on the top, I could have missed it. And no, I am super careful with my starters.

Yeah, this has me interested... But I will have to go to a friends house to disassemble.. The thing is on TIGHT, going to need a vice for sure.

Ok, thanks, I will definitely take a look. Any ideas as to what to do with this batch? Anyway of turning a soured cream ale to some sort of a sour or lambic (ish) style ale?

My mistake, totally misread that as 'pre-boil'. This is really messing me up here. :drunk:

Interesting.... How would I go about testing something like this...? :/

I don't think so... The LHBS I get my grains from crushes them for me. I doubt the dust at the bottom of the bag would be enough to get kicked up into the air and land in my wort..?

Wouldn't the boil kill off any bacteria in my mash tun, kettle, spoons, etc?

Oh, and yes I did taste it... Sour as hell... Should have just kegged it last week. Was kinda' green but tasted good enough... :smack:

Words can't explain just how upset this has made me. I checked on my cream ale yesterday, and all was fine, only to go to keg it today to find a HUGE lacto infection. My sanitizer in my airlock had evaporated (long story, but I know how that happened) , and some how I got a massive infection in...

Oh yeah, I almost forgot :P Here's the finished product *drunken belch* :drunk: Thanks again Billy and Riot, you guys rock. I even got her to come out at 4.9875%abv! (Let's call it 5) Cheers guys! Thanks so much, once again.

Just a standard hydrometer.

Wow! It's been 1 hour and I already have an inch of krausen.

So Billy, Riot, you guys rock. Finally got around to this tonight. I boiled 350g dextrose, and 400g DME, in 3 quarts water, for just over 20 minutes, and bumped my gravity up exactly 0.012, bringing me out around 1.034, so if I get her back down to 1.022, which I have no doubts it will, I...

Thanks dude, 5 US gallons, just over, but I've taken quite a few grav samples so it's probably sitting just around 5 even now. I'll be using Wheat DME (60% wheat, 40% barley). I do have some dextrose on hand, but would that not dry it out? Cheers :mug:

No nutrient I'm afraid :( however I think I'll be okay considering I have 2 separate, healthy yeast colonies going on. Only did the Wyeast starter yesterday, and the smack packs have nutrients in them, yeah? Also how long should I boil for? 20 minutes good enough?

Sorry it's 60% wheat 40% barley. And it is a witbier after all.

My trial ran out LOL. I'll be using Wheat DME (50% pale barely 50% malted wheat) as I have tons laying around. If you get a minute, could you plug those numbers in for me? If it's a lot of trouble forget it. Thanks though! :rockin:

I think it was all in the mash to be honest, I use a stainless steel kettle style mash tun-- stove top-- as opposed to a cooler style, so I keep the heat on underneath the entire mash, and CONSTANTLY monitor temps, I swear I stand there the entire 60 minutes. That said my strike temp was far too...