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That is likely the problem. In the lab they still throw the stir bars as well if you start them to fast.:mug:

x2 :mug:

No, pressure coming out of the tube, as well as the fact that bacteria/contaminants still can't defy gravity ensures your brew is likely fine.:mug:

AustinHomebrew supply's Dunkelweizen extract kit was the first brew I did, turned out great, hard to screw up. My vote would definitely be hefe style beer as you wont have to worry about clarity and the use of a secondary fermenter (if you decide you need one, do a search and join the debate...

You gave a nice detailed list of what you did, but I noticed you didn't mention anywhere if you topped off to the correct volume when you transferred into the primary (I am assuming you did, but if not that could have been a problem) Also the intense boil may have lead to increased hops...

Horrible how? Tasted like a dump truck of apricots landed in your mouth or did it have an off flavor? Also how much extract did you add and where/how was the extract obtained (home made with vodka or store bought...etc)?

Long debated topic, some say it is bad, others say it does nothing, and again some say it improves the beer, I am of the party that doesn't bother to remove it. I would not be concerned.:mug:

Which recipe had coriander? One carboy looks to have coriander balls floating in it, maybe that will give you the answer? Good luck! :mug:

I have seen the same setup selling for 200 new, 50% off for used and gathering dust, seems like you got a sweet deal, wouldn't go as far as to say you ripped him off unless you were holding a gun when you said how about $100, he didn't have to sell it to you for that price..... grats on the...

Keep in mind these yeast are dormant, they will need some time to get going again (more than a 2 days), yeast nutrient will help with this process as well. Also did you let the dregs warm up for a few hours before pitching? If the yeast/dregs were still chilled in the bomber that could add to...

You could try sanitizing some foil, pop all the caps, place the foil over the top of the bottles and let them ferment out, the foil will prevent nasties from getting in while letting pressure out as the priming sugar ferments out, then take one bottle and test with your new hydrometer a couple...

+1 to that keep the beer away from sun, I am assuming that you moved the fermenter there for picture purposes though:fro:

I would do that ^^^ (the market and scale that is)

Make a scale, a 2x4 and a rock can work in a pinch, take something of a known weight place on one end of 2x4, place bag of grain on other, play with it until they seem to be pretty balanced, as close as you can get besides the hold one in one hand, and something in the other until "they feel the...

rack from below it, do a search TONS of people have posted about how racking from below an infection like that has yielded awesome brew.:mug:

Easiest thing to do is add the water first, allow the cooler to reach equilibration/warm temp wise (about 10 minutes for mine), then stir in the grain as you add it to the water. This helps a great deal in the prevention of dough balls which can get really bad with wheat malt (no husks) which...

Also need to know what type of mash tun you have, are you using a cooler or a converted keg with direct fire heat? If you are doing multi-step or decoction mash schedules you can certainly scorch the grain while you heat if you don't stir enough. I guessing you are using a cooler, if so it is...

It is worth a shot if you want to trouble shoot, but don't forget the priming sugar will add to the SG, I forget how much but I think it is only a point or 2, of course depending on how much you added, there is a formula to figure it out if you really want to nail it down. Also most keep the...

The "satellite fermentation method" is notoriously bad at predicting final SG, more than not the satellite will finish out ahead actual fermenter which likely lead to your problem of over-carbonation, there is a lot of microbiology/chemistry that goes into explaining why 5 gallons takes longer...

Had the same problem with bottling as well, uneven carbonation, not as bad as what you describe but noticeable (just uneven mixing from my whirlpool done as described above). Unless you get a rockstar whirlpool going it wont mix evenly, just sanitize a spoon give it a nice 1-2-3 gentle whirl...