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try the recipe section, under IPA... https://www.homebrewtalk.com/f69/darth-vader-black-ipa-218904/ https://www.homebrewtalk.com/f69/back-black-ipa-201543/ https://www.homebrewtalk.com/f69/black-arrow-ipa-214704/ https://www.homebrewtalk.com/f69/yang-black-ipa-214193/...

this is exactly what you don't want to do.... loosen the cap on the measuring side, keep the other cap tight, and squeeze the bottle.

Do this mean you added yeast to the secondary? Why?

that czech pilsner is pretty dark....:mug:

i suspect you already know the answer to your question. obviously, the beer tastes better when the outside of the bottle is spotless.

How long ago did you brew this? I bet some aging will help take some of the bite off of those hops...

pictures or it didn't happen...

i store nuts and bolts and knives in mine. sounds cool when i shake all that stuff up in there. of course, i also use it for bottling. :mug:

recipe? mash temps, if applicable? how long did you leave it at 23c before checking gravity again? did you swirl up the yeast in the fermenter after raising the temp? that might help.

no reason to do this -- 45 minutes is more than enough boiling for some extract. you're only adding the rest of it for 15 minutes, right? so why should this half need to boiled for 60? answer: it doesn't. save yourself a few minutes -- just throw the hops in after your hot break and start...

a swimming pool? why did you have the carboy in the pool? :confused:

for some reason, the only beer i could think of while i was reading the OP was arrogant bastard......

WHAT?? :confused: Are you implying that higher temperatures create wild yeast??

kegconnection.com also has all tubing and barbed disconnects.

+5 ------------ 11856.5

The hops in the primary are not hurting anything at all. Plenty of us don't strain our wort from the kettle into the fermenter. Having hops in the fermenter is not "less than ideal" or negative in any way and certainly doesn't necessitate using a secondary. :mug: +1 on not picking up the...

there was an issue with the ampersands in the URL... try this: http://tinyurl.com/ebayCarboy

1. oatmeal should be mashed, not boiled. 2. irish moss goes right into the boiling wort in the last 10-15 minutes.

if i'm reading this correctly, you stirred up all the junk in your primary after adding the gelatin? this is the likely cause of your problems. let the trub settle back down (might take a week or so) and if it's not real clear after that, try the gelatin again (without stirring). i suspect...

have you seen this thread? https://www.homebrewtalk.com/f85/my-new-license-plates-107054/