gophers6

That could do it.😁

I can't imagine getting contamination from other items in your fridge, unless you store some awfully unusual things in there.

I'm not so sure it's an infection if it tastes and smells right.

Rick's short term memory is not good concerning Wolverine football.

For sure.

What's his name?

He just woke up from a drunken stupor.

Taste was good but it had zero foam. Maybe try adding some Carapils or maybe even a little wheat malt.

I've made the Caribou Slobber from Northern Brewing. It was a little disappointing.

I thought it was obvious you were talking about sanitizing the spoon. If nothing else, at least there is activity in the New Brewer thread.😊

I think you're confusing fermentation time with conditioning time.

Glad to see someone else using the finger in the bottle trick. If I don't do this, I end up with a ring where the top of the beer was. You know there is a certain poster on here (not naming him but his last name rhymes with deer) who thinks I'm imagining "ring around the bottle."

Maybe there's something to that. I have a 3 friends that haven't homebrewed in a couple of years because they can't keep up trying new craft beers.

You mean business is down because they added more time to the process?

3-4 weeks at 70 degrees is plenty. Makes me think that's not the issue.