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Yeh it was a bit difficult but it had to be done, i cant be handing out infected beers. Thanks Weizguy i have that issue of BYO and was considering it but i really dont have time, and i dont want to rush another brew before finding out the source of infection, the last thing i need is another...

Unfortunatly im am going to have to pull out of the case, i have another suspected infection in my xmas case brew as well as two other primary fermenters.... 70lts in total will probably end up down the drain. They all have an off flavour which i dont think will dissapate and i am about 80% sure...

Unfortunatly im am going to have to pull out of the case, i have another suspected infection in my xmas case brew as well as two other primary fermenters.... 70lts in total will probably end up down the drain. They all have an off flavour which i dont think will dissapate and i am about 80% sure...

That depends on what yeast you are using? Different yeasts have different fermentation temps.

Thanks Finite, my taps are now squeaky clean!

I'd say its because the bubbles in the krausen dont pop as easy due to the viscosity of the roasted wort. Whereas a lighter wort wouldnt be as sticky so the bubbles would pop easier.

Ok an update on my contribution. In the ~40 odd brews i have done, i have had 2 infections. The first was in a brown ale for my nsw xmas 05 case entry, so i substituted it with a belgian golden strong ale. And the 2nd...... you guessed it is in my ESB for the XMAS IN JULY CASE!! :angry: So...

Heres the offender, he's still got all his limbs so i shouldnt find any wings in my pints :blink: Dont know if the pic will show with all this site maintenance going on...

Thanks Airgead, that makes sense, i've heard that honey has some medicinal purposes and i suppose it comes from the bees antibiotic actions your talking about. I just wish they'd stay out of my beer! P.S Had your your oatmeal stout last night, thoroughly enjoyed it!

Ha Ha Norm i was waiting for it :P Seriously what do you think? if the beer was going to get infected, would it have done so by now? G'day Mike, yeh i think they can smell the sweetness and try and stock up on pollen. It still tastes fine. Its just the fact that all the beer was filtered...

As i was racking my brew to a secondary fermenter this morning i noticed a bee in the bottom of the primary :o The BEEr still tasted fine, the bee had been fermenting in there for 8 days. Now i usually have a s/s mesh cover on my kettle during the boil, but on this bew i didnt..... thats the...

Surely people use other peoples discriptions for hops all the time, most of the time inadvertently. Maybe change a few words in the sentence if you want to be safe.

Thanks Hopsta - I'll steal that quote for my site if you don't mind... Cheers Ross Go for it, i stole it myself, its googles first response. :P

Thats a great site ross, very informative! I also found this description of Saphir on another site. "Detailed Description 4% Ave. Alpha. This is a relatively unknown but up and coming new breed of hop that is starting to replace the Hallertaur Mittlefrueh variety which has become more and...

I have approx 15 varieties and around 3kg in total. To make things easier I really should enter my stock into the beersmith inventory i just never get around to it.

Craftbrewers sponsorship is a great thing, and with it who knows one day we might even have the GALLERY back up! :blink:

Johnno, what yeast are you using? I did one of these recently using rochefort 10 yeast cloned from the bottle... powerful fermentation kept it between 20-23c left it in primary for 18days been in secondary for a bit over a week planning on bottling it on monday. Should be a nice winter warmer.

As Dr Karl would say - I think you need to do the experiment. Cheers Dave That i will Dave.... its beer, its inevitable. :P

More sugar means less alcohol so perhaps it will give you less of a hangover... That said, 1020 and sweet-tasting sounds exactly like how a bock should be to me. Oh ok, well perhaps i didnt bugger it up then? I've never tried bock (that i can remember) but just assumed that 1020 was too...

I pose this question as a recent bock that i have brewed using WLP833 (my first time using this yeast) reached an FG of 1020 and stopped dead in its tracks. I know what i did wrong and how to avoid this problem next time. I've lagered it for 2 months kegged and carbonated it but it is still...