Despite the greatness of mankind's friends Saccharomyces cerevisiae and Saccharomyces uvarum (ale and lager yeast), sometimes it is important to sit back and contemplate that not all bacteria is your friend.
The optimal time for this contemplation is when you are lying on your couch barely able to move and trying not to puke.
Yup, I've been sick - but I seem to have kicked it with the help of some antibiotics, so let the good times roll!
I bottled the brown ale last night because I felt 20 days of aging is enough for a brown ale. At least the ridiculously long aging period gave me excellent clarification.
I reracked the IPA to get rid of the massive amounts of hop trub (from both dry hopping and the kettle), I'll let it sit a few days and then bottle it. 25 days is a lot of aging for an IPA, but not as ridiculous as 20 for a brown.
The lemonade seems to be stuck about half way - I tried aerating the stuff, but I think the yeast was just too weak. It was the 3rd repitching and the lemonade is both high gravity and highly acidic. I'll throw some of the trub from the IPA in, hopefully that yeast will be able to finish the job. At the very worst I've have lightly alcoholic, still, and sweet lemonade.
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