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Thanks for the link to the pellicle thread. Fascinating read. WLP004 - Irish Ale Yeast. Purely working on technique brew, trying to maintain temperatures and efficiency. Very basic brew: 7Lbs 2 row 1.5LB Crystal 60 1.5LB Biscut 0.5oz Magnum, sterling 1 oz cascade Irish Moss OG: 1.050...

My nose is not particularly good at picking out smells but it's not particularly offensive. Smells a bit more alcoholic than I would expect for the 6% abv range. Haven't tried it yet. Obviously if the taste is foul I'll dump the batch and try again assuming some sort of infection.

I have let my amber ale remain in secondary fermentation for about 1 month and went to investigate today with the plan on kegging. I am somewhat new to homebrewing and typically don't use a secondary fermenter. Anyone know what this white stuff is? It looked like mold growing, but I'm curious...

This was my first all grain brew and just added the dry hops to the fermenter. OG was a bit low but I ended up a hair low on FG as well so I think in the end it'll probably be fairly similar. I tried it alongside the real thing and pretty darn close for a first brew. Can't wait to bottle and...