dmtaylor wrote:Which Sheboygan would this be? Wisconsin? Only 30 miles south of me here in T'Rivers? There's a good club in Sheboygan, WI called the Suddzers. But of course one of the best clubs in the world is the Manty Malters up here in Manitowoc. Join a club and learn from the local experts!
Yeah I've heard of the Suddzers I've just never gotten around to any of their meetings. I always seem to have something going on or I'm just working.
TheDarkSide wrote: Welcome. Let's hope the 9th batch put you back a game over .500!
Well I've only had two undrinkable beers. My first one which was a BB cream ale which actually started out fine for the first month but eventually evolved into a band-aid nightmare, I chalk that up to not really knowing much about fermentation temps
The other, I believe I picked up an acetobacter infection from my bottling bucket, after two weeks of bottle carbing it tasted and stunk of vinegar. I waited a month and it only got worse I decided to dump it. I think I've had a close call because I bottled a stout out of the same bucket before finding out the problem and early bottles had a slight smell/taste of vinegar. Now I'm not sure if it was because of the O2 caps I used on that batch, but it was never as strong and it seems to be melding into the background
That said last week I ended up doing two batches of a wheat beer I've been tinkering with and a Brown Shugga clone. I'm actually out of fermentors right now as I have a Cider and a Barleywine going as well. I'm trying to decide on some faster brews to do as I have three brews that are sitting for awhile.
