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This truly is a sad day.

[quote="cargodz"]It's a sad day when we have to say goodbye to a beer that could have been :( [/quote]


I look at it as a constant reminder that you have to be ontop of your game with cleaning and sanitizing... I can't help but feel that I could have been more diligent when I cleaned that bucket out... Oh well...

[quote="falkenbd"]what gave the beer it's red color???[/quote]
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The red color comes from the addition of the combination of these malts:
[/size][size=84]1 lb Crystal 40L[/size]
[size=84]1 lb Munich Malt 8L[/size]
[size=84]0.50 lb Victory Malt 25L[/size]
[size=84]0.50 lb Crystal 120L[/size]
[size=84]0.25 lb Pale Chocolate Malt 200L[/size]


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Its a Recipe formulated by Jamil [/size][size=84]Zainasheff, basically one of the greatest home brewers in the US... Possibly the world... He has written a book in collaboration with other Home brewing greats... and is extremely nice about sharing his recipes.

his website is [url]http://www.mrmalty.com[/url] simple but great stuff lots of pertinant info... I would certainly direct anyone who is home brewing to his site.
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Theres a tear in my beer....

It's a sad day when we have to say goodbye to a beer that could have been :(

cool...

the guys I know pretty much brew in 5 or 10 gallon batches. Works better for kegging (Pony kegs) and they also like to boil it all in 1 pot.

what gave the beer it's red color???

I formulate all my own recipe's or use recipes from trusted brewers... I am an All Grain Brewer... I would say per year i brew 100+ gallons... I have a full set up and have brewed 30 gallon batches...

The reason this beer was so expensive was the amount of hops really, plus I had to purchase the grain outright from the damn Home Brew store... Normally I have sacks of grain I can use...

This batch did not go wrong... It was fine in the Primary and coming tasted absolutely great after primary fermentation took place... its the secondary conditioning that did it to the beer.

Tomorrow Night I am making an American Stout and possibly a Barleywine on Friday night if at all possible...

Sometimes batches just go wrong too.

I don't know how much you brew. I have 3 close friends that brew, and I've brewed with them a few times. But they are always talking about brewing so I have picked up on a lot of it.

2 of the 3 brew a lot of beer. Probably 20-30 batches. One of the guys gets a batch here and there that is messed up.

It just happens.

$40 for a 6 gallon batch? Was it extract or full grain? Come with special yeast?

Actually My set up has 4 Carboys, a Conical Fermenter, and a 30 gallon Drum... This was actually my first fermenting bucket so its over 4 Years old... It was its time I guess....

oh well... That was the problem... obviously bacteria was harbored in the buckets scratches... I know it wasnt the Carboy that I primary fermented in.

you ferment in buckets? do yourself a favor and get a carboy

little scratches in buckets can hold bad stuff like bacteria - so they don't last every long.