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Just my own rules. I had a bad week and had a few homebrews before making this post, Kind of embarrassed about making it, but I usually have super strict personal rules. It was really fun to do let a little loose. Making this post kind of made me realize I've got to chill and let a hobby be a hobby.

Give me some rules to break, I'll do it after I get back from my annual training! I like your idea of room temperature lager. That seems like a sin to end all sins in my mind, what else can I do?

That's the thing man. I'm not an engineer, but I'm in graduate school for speech language pathology. Everything is so orderly and about minimizing risk, the thought of doing some off the wall stuff seemed so fun

That's what I'm hoping. I haven't made beer without yeast (you give me some good ideas, juniper isn't native to where I live but we have other berries), but I love it. It's just a little deviation, but the more I think about it, the more I want to try all kinds of wild brews

Bröther I have left an expired smack pack at room temperature for 3 weeks and still fermented a crisp ale. Maybe don't make it a habit, but once won't hurt anything

Good evening, I was talking to a friend about brewing. I realized that, without a bit of research, a lot of standards we as homebrewers do might not be available without a good bit of research. This friend and I talked about sanitation, brewing practices, etc., And I wanted to try and break...

As others have said, the gelatin will help clear things up. Anecdotally, I had an orange cream ale I wanted to be very clear, and after a 2 day cold crash, added gelatin, waited another 2 days, and then bottle conditioned it. It came out crystal clear, and the flavor wasn't affected, definitely...

Update- I put it in the carboy yesterday, and had a sample of it. Definitely has a sour taste, almost like a victory sour monkey but not quite. It isn't gross but I'd like to age it to see if it is drinkable. Going to leave it lagering in the fridge for about 3-4 months. When it is bottled I...

No excuse really, but to explain, I just had a really stressful work week and kept saying I would do it later but kept forgetting.

Did it have any kind of off flavors to it? That sounds pretty much exactly like what I did lol.

Lol, you're right. I'll let you all know how it goes in a few months, I was already in over my head trying to make a lager. I just really hate that I messed up a Christmas present from my mom so badly, but if it is bad I will pour it down the drain. Better safe than sorry.

Yeah man. It was a Christmas present from mom so I really don't want to dump it, but it's in the basement which is currently 60 degrees. I can lower it if need be, what do you think?

Wort was covered, I scooped out all visible mold. I pitched Saflager w-34/70. OG was 1.058. It is in just a standard brew bucket, no way to check it without opening the lid.

Yes, I enjoy an occasional lambic, I've never had a belgian or farmhouse. Would it produce a similar flavor you think?

Hello, This is my first post, and I definitely an amateur homebrewer. A prime example of this is, Sunday I made the wort for an Oktoberfest, and as it was cooking I forgot about until today, which is a Thursday. Life and work got hectic, and I usually let it cool overnight, but I completely...