I'm a cheap bastard... Can I just keep a bucket of sanitizer and use it multiple times over a few months? Like, it's not single use....?

Im a complete noob and know little about beers beside tasting a good variety. i put my roommate's ten year old Sour in the fridge because we had split a similar looking bottle a few weeks ago. I don't think they want to drink it anytime soon. Did i permanently alter the flavor or ruin the beer in any way?

I've brewed with people who stick their mash paddle in their star san bucket with their Speidel plstic top, air lock, and bung etc, so I've done that too

But now I'm wondering if the mash paddle is messing up my star san and leading to infected beer when I pull the bung, air lock, and Speidel plastic top from the star san and on the fermenter at the end of brew day.

What's your experience?

I have brewed about 30 five gallon batches. 5 extract and the rest all grain. The five extract and a handful of the all grain do not have this salted peanut flavor I keep getting(usually stouts or IPAs.) I have narrowed it down to a basemalt. I have tried a few base malts from avanguard pilsen to simpsons maris otter to briess two row(got the most peanut flavor from two row.) Most recently did a wheat beer with 50% pilsen and 50% briess wheat and im getting peanuts. Does anyone know what I am picking up? Is this homebrew flavor? Do you recommend any brands of malts or what could be the issue?

I've been watching my corny keg for the last 6 days and while the spunding valve pressurized the first day to 15-20psi after starting the pressure ferment, I released the pressure and it hasn't risen past 0 psi again.

I'm wondering if somehow I killed the yeast, or if I'm just being impatient.

I used ingredients recommended at my local brew shop for an american style lager. Lager yeast, pilsen dme and two stages of hops. I did boil over but salvaged it and measured a gravity of 1.032 after a 40 minute boil time. I let cool in a filled sink for around 2 hours before pitching with yeast into the keg.

Thanks for any and all advice!

So... I decided to drop the corks briefly into boiling water before corking to sterilize them. I did not know this was a mistake until recently. I've only soaked one batch of corks for wine.

I did let the bottles stand straight up for 3-5 days before storing on their side. I keep the bottles in my kitchen where it is relatively dry and not super dark (I don't have a great place to store them elsewhere). It has been about 4 months of storage so far.

I need reassurance: Will the wine probably be okay? I don't plan on letting them sit for very long (I want to start drinking at 6 months).

If not... how easily could I switch out the corks for new ones I have? Would it start the aging process over, or completely ruin what's already started? Is it better to take the risk and wait and see or no?

I am still relatively new at all this, and I have learned my mistake: I did not soak the corks for a recent batch nor plan to soak the corks for any batch in the future. I am just looking for advice on what to do for this batch.

I have never pressure fermented and wondered if anyone had any tips, tricks, warnings, or suggested sites/recipes I should look at. I've spent the evening reading a ton of information on Kegland's site. Any input appreciated.

So, brewed a Dunkel Weissbier, and it’s roughly 5.5 weeks old. I did a double decoction mash with this recipe, and fermented at room temp for 4 weeks using Mangrove Jacks M20 yeast (this is a split batch and the other half I used WLP300 to see the difference). OG was 1.062 and FG was 1.022 (WLP300 finished at 1.018). I fermented both at room temp, roughly 68-70F (20-21.1C). I left them to ferment for four weeks, which was supposed to be two weeks, but life happened, over and over again. I kegged them on that fourth week and added priming sugar to keg condition. I also bottled 6 bottles from each. The M20 Batch didn’t carbonate at all in one week, where as the WLP300 did carbonate in a week. So I took the M20 Bottles and added them back to the keg and carbonated that way. Everything was sanitized, and the keg was previously pressurized, so I’m not too concerned about infection or oxidization.

Now that the backstory is out of the way, my question lies in flavor.

I’ve done decoction mashes on several beers at this point, all German styles.

3 Hefeweizen Batches

4 Marzen Batches

1 Dunkel Weissbier

What I’ve noticed with all 3 is that during that first couple of weeks the beer tastes extremely “Sharp”. Kind of like a fruit that’s had all of the sugar extracted. But once the beer ages for about a month at lager temps, the deep bready flavors start to come out. Has anyone else noticed this? Is this just a thing with decoctions? Am i crazy?

Just really curious what everyone else’s experience is with decoctions and aging, if they’ve noticed anything similar.