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Its like gun safety in my eyes. knowledge is power.

Sorry you lost me at fuzz around the bunghole

Gas laws my friend. a decrease in temp caused a decrease in volume and pressure. since your blow off was in water you had a closed system thus created a vacuum and sucked up the liquid. same reason when they clean train cars with high temp wash they have leave the hatches open. crush em like...

I use cheap vodka for my airlocks and sanitizing my bottlecaps

Don't fear the foam

Kill it with fire!!!!!! seriously though toss it. As far as tasting.... Eh nothing that ugly is getting anywhere near my lips

Joy of homebrewing by charlie p

I'n with bumonos that color is almost radiant. could just be the pic though lol

Oxidation would be my first concern. ive never had sediment stick to the side of my bottles

I second that dumping ice in the primary probably isnt doing you any favors

For those of you who own charlie paparazians homebrew book there is a recipe for a real ale extract brew. any ways he says primary for ten days then keg or bottle for seven. This is obviously a very short fermentation time, but its chalie p man! Ive got it in primary now so what do you guys think?

Not usually but i am still at the stovetop so if i think its getting a little boiloverish ill give it a stir

Racking to secondary will help with clarity. I have done both with no ill effects. As far as ingection goes I say since its already beer at this point infection really isn't a concern. no bad bugs can survive in beer as far as I know.

I say if it tastes like it got enough outta the hops then let it roll unless your a hophead. Btw a boilover is like a rite of passage so congrata. We've all done it

An attempt at a recreation of my best (and first) beer, a british real ale

So drop it down to 10 or 8? Still.has about 6 days to carb

My guess would be grain mill or maybe some crazy automation set up

Also serving lines are at most 3 feet

That sounds good i think ill do it. 12 just didnt sound right, but with no previous expousure to the style i was stuck. thanks!

First time kegging and also never had this style before. I am doing the set and wait method. Keg and c02 both in a fridge at around 40 degrees with my regulator at 12 psi but my concern is the description says effervescent. any tips?