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Hey guys, my hefeweizen was in the fermenter for two week and when I took the lid of to siphon it, I've found this :S [sharedmedia=gallery:albums:946] Is it an infection?

Infection?

Infection?

Infection?

Infection?

Hi guys, just want your opinion of this imperial stout I'll be brewing on my 50l BM... Imperial Stout Batch size 45 L Boil size 55 L Boil time 90 min Efficiency: 80% Yeast: WLP004 Original gravity: 1,094 Final gravity: 1,013 Est ABV: 10,8% Grain bill: - Pale malt 72,6% - Carraamber 6,3% -...

no, no as I said I'll store the yeast in a water/glycerine/yeast mixture so the glycerine should prevent freezing. I'll just put them in the freezer so they are at -20 degrees. :D I expressed myself a bit akward :) The prime concern for me is how will the yeast, primary cultured on sucrose...

I'm in a dillema... I have quite a few yeast tubes that I want to freeze for my yeast bank, but the problem is that a lot of them are gushing out and foaming when opened. So I've decided that I'll pour these tubes into a erlenmayer flask with 1 l of 1,038 OG starter to minimize te problem with...

I use BS2 and do it the same as matho...

yeah, altogether 7 great episodes :) it's a pity that they made just one season <_< but his book brewing up a business is also a good reading... :icon_cheers:

sorry for a bit :icon_offtopic: but how do you calculate the correct bitterness for a no chill beer? thx :icon_cheers:

why explosion waiting to happen? if the plastic is not PE and melts in the pressure cooker, it melts in the glass container, let's say a canning jar so you don't wreck your pressure cooker - they are not so cheap :) . The only thing that would explode would be if the vials with liquid inside...

you can always put them in a glass jar and use a pressure cooker if you're not sure that they can handle that much heat...

for opening the A type :beerbang:

Thx for the reply, but it's already fermenting like mad now for 3 days :) The final recipe was: Batch size was 30 liters: 1,3 kg Candy sugar = 20% 5 kg honey = 80% 20 g Juniper berries (10 min) 10 g Cumin seed (10 min) And a yeast starter was aprox. 1,4 l if I recall correctly. (WLP550) Also...

Not sure if it will help, but still the protein rest :icon_cheers:

Maybe your protein rest is too short? Or maybe you've used oats or some other adjunct that has a high protein content? :icon_cheers:

I recommend you to buy a pressure cooker if you want to have proper sterilization. I have mine for 9 years now and it was worth every penny (actually cent he he )... and besides sterilization you can use it for cooking :)

Maybe I'll do a 25 l batch :rolleyes: Was also thinking if it would be better to gradually add sugars to the fermentor so the yeast would not be so stressed?