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Me and my brew-partner were making our first AG batch that wasn't from a kit, so we were pretty psyched. The recipe we based our brew on recommended a 158*F mash and we'd read anything over 170* would ruin our beer. It seemed to be steady, so we took a minute (or five) to enjoy a beer while the...

** Deleted: double post **

The gallon jug idea is a best of both worlds solution, so I'll probably go that route. I'll let you know how it goes! Thanks! Sounds like there are more than a few cases of accident-turned-excellence. I guess what doesn't kill you makes you tastier. :D

I've seen a lot of threads mentioning supplementing the wild ferm with a commercial culture, but I'm not sure I understand why this helps. Is it just a matter of how efficiently the beer will ferment? Do you think it's necessary or just helpful? I'm very curious to see what this wild stuff does...

So beautiful I felt bad moving the carboy back to the fermentation room - glad I got that picture beforehand. I don't have a kegging setup, so I'm stuck with bottles. I'm going to let it ride until the winter, give it a taste, and bottle if all goes well. Funny thing is, I've been arguing...

Hey HBT! Over a few years of brewing, I've learned to contain my infection scares, but I've never seen this and I wanted a second opinion. Some potentially relevant variables to the recipe: This beer was fermented with German Bock Lager yeast. Oak chips were boiled for 10 minutes and added to...