I’ve had a recent problem with mold in my keezer. I live in the Sacrameno area – dry in summer, cool – sometimes moist in winter (rainy season). I setup my keezer last summer – no issues. However, over the winter I developed a mold problem. I’ve added a tub of damp rid (http://www.damprid.com/) to the keezer. After just 1 day – the smell of mold is gone – let’s see how this works.
Just a quick one today. i posted this video to youtube a while back, one of my worts in a violent fermentation.
This was a west coast Pale Ale. You can see all the green hops in the wort…so violoent, looks like it’s boiling!
Racked my Pete’s Wicked Ale clone from secondary to keg and a few bottles. It is sooooo tasty right now. Very balanced, but has some of the Pete’s Wicked Ale character to it…with a couple of the changes I made. This was an all grain batch. Only concern I have is that the Primary fermentation was warmer than I would have liked – high 70’s vs. mid 60’s. After 1 week in primary and a little over a week in secondary – I did not pick up any off flavors. I kegged about 3 gallons, and bottled the rest. I’m really interested to see if there is any significant flavor difference between the bottled beer and the kegged beer. My kegged beers have always tasted ‘fresher’ to me, while my bottled beers tend to develop an off flavor after about a month … a taste I cant quite place. it’s almost like the hop character diminishes more in the bottle than it does in the keg. First taste should be in a week.
This weekend – I’ll brew some more Pale Ale I think…though I plan to go very pale with it…
Off to my first homebrew club meeting tonight – the Gold Country Homebrew Club in Sacto, then I’ll head to the Hangtown Association of Zymurgy Enthusiasts on Thursday.