first, I have to say that my first batch tastes waaay better now, after 3 months then it tasted after 1 month (but it's all gone, I have only few bottles )
yesterday I brewed my 5th batch, and I finally hit 1.060 gravity that I was aiming for.
So I wanted to ask some things:
1. I took my OG reading after the wort was cooled down, just before I pitched the yeast. It was 1.060, but I just dropped sanitized hydrometer into the pot full of wort. Now, the wort was full of tiny particles (hops, barley, irish moss etc....) and I am afraid that these particles caused false reading. By my logic, they lifted the hydrometer up. Am I right or wrong?
2. Longer boil = higher gravity? Right or wrong?
3. After I pitched the yeast, in couple of hours, I had the biggest amount of trub ever. It occupied almost 1/4 of 6 gallon batch, which is really a lot. I'm afraid I will have less then 4 gallons of beer in the end.... I used whole leaf hops, and this is probably the reason. What to do with this, are there any ways to minimize the loss of beer when I rack to bottling bucket or secondary?
4. During the boil, I had a very thick foam on top of the wort, and the color of it seemed very ugly, it was dark grey metallic. I used only pale malt.....What is this???? Hops??? But they are green. I am very worried about this. I removed the most of it with a spoon, I hope I didn't make a mistake....