Recent content by eigua

Yikes! That sounds terrible. I guess nobody really knows what chemicals and toxins these microbes are making. I suppose pasteurizing it would at least kill off any living cells, but the toxins would still be there, if there are any. The general consensus seems to be drinking infected beer won't...

Can any of you experienced beer brewers out there tell me what infection this might be? This pic was taken several months after the infection started. Initially, the smell was very strong and very odd. I can't even describe it. Now the smell is much more subdued. This was failed wheat beer...

I've tried reusing the leftover rice from a batch and it failed. Theoretically it should work since that's all those yeast balls are. I may not have used enough or perhaps drying it out first would allow crushing it which could distribute the yeast/mold around better. Dunno.

Old thread, I know, but still very useful information. I bought a nice glencairn glass at Goodwill for $0.50, but it had lettering printed on it that I wanted to remove. A 20-minute soak in acetone did absolutely nothing. Based on information here, I decided to try acid. I used some old Zap...

"Liquor" here refers to the banana water created by boiling the bananas in a bag in water. This is the definition of liquor being used here: 2. any liquid substance, as broth from cooked meats or vegetables.

That has happened to me before also. I was never able to get it restarted using champagne yeast. I suspect it may have worked if I had added additional water to water it down some since it was so absurdly sweet. It smelled boozy, but after drinking it, it was clearly very low ABV.

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@wongjau Wow! Thank you for posting so much great information! I'm going to have to go over all these posts a few times for everything to soak in. I take it you've been doing this many years. There are a whole lot of things I could be doing better in my process it seems which is evidenced by...

Thanks for the tip! Interesting about these directions. I'll reference them if I get some ARL.

That's a good idea. I will probably be starting another batch soon as well. I'll do two -- one in the fridge from the start again and one leaving it out for about 4-5 days depending on liquid level, then move it to the fridge. I almost never drink anymore either, but I like homebrewing and in...

I tried making it in the fridge and it didn't work. My fridge temp was lower though. I plan on trying again in case it was just a fluke. My posts on the topic: https://www.homebrewtalk.com/showpost.php?p=7877018&postcount=5718...

I swear I had seen it before right there but when I posted it was not there... Aha. It doesn't show up if you're logged out. I wasn't logged in at the time because Chrome lost my cookies after some updates and reboots.

Most of the time I see black dots on the ends of the white strands. I think just about everyone has their own technique. Some think more water can cause souring and spoilage while others think it helps increase the alcohol level. There are so many variations of rice wine, it almost seems like...

It's asked every month or so it seems. Too bad there's no thread search on this site. Mold is normal. It's in the "yeast" ball and is responsible for converting the rice starch to sugar so the yeast can eat it. Some people never see the mold fuzz or spore. Theories have been suggested saying...

pit viper