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Make sure what ever you bottle in is allowed into the festivals. They might not allow glass in the festival.

I'd check to see how accurate your thermometer is first and second I wouldn't touch the beer. Use it as a learning experience, nothing good comes from trying to add body or trying to improve the flavor without prior planning. I'll bet you money that it will turn it out worse than it started...

^ Don't send your money to Nigeria and meet somewhere besides your house. Poosibly your neighbor you don't likes driveway.

i wasn't too impressed with this years batch, it didnt have enough flavor from the hops. It was more of an imperial amber, its good but not what i was expecting after last years batch. It seemed to have a more pronounced hop profile last year.

This is the reason why ive made 3 sour beers out of my last four batches.

What exactly are you attempting to make?

A bad beer won't get better after its soured but try it anyway.

I agree with calder, just keep it simple and let the yeast do the work for you. Look into doing a turbid mash, its not necessary but it would be a fun way to spend a saturday. Brew two batches, you can't have too much lambic for blending or adding fruit to.

Its not a good lambic because it doesn't fall into the style. Its more of a fruit beer than anything else, its the only flavor that comes through. It is a terrible beer, very overpowering fake fruit flavor. I would agree that its nothing like a real lambic, why do you think it sells so well?

Don't worry at all unless you put in too much priming sugar. The beer should be done fermenting in a week or so, if not there is a problem with your process. Your beer is done fermenting and another week won't effect your FG especially with nottingham, post your recipe and mash temp.

This happened to my controller, I just unplugged the freezer and let it come back up to temp and plugged it back in. It seemed to fix the issue and none of my settings were changed.

The best beer bar in Buffalo is Blue Monk at: 727 Elmwood Avenue, Buffalo, NY 14222 which is very close to downtown buffalo maybe a 5 minute drive. Their website is down but check out their facebook page. Its a Belgian beer bar with 30 Taps not all belgian beers though. Whenever im in Buffalo i...

Your crush is the problem here like a few others have said, fix your crush by either getting a mill or ordering from a different supplier. You're not a bad home brewer its not the process of brewing the beer is not the cause for a low eff at this point, that crush is beyond terrible. For mills...

With such a warm fermentation the yeast definitely produced fusel alcohols which don't mellow with time. Hopefully they're not noticeable in your beer, this will likely just be a lesson on fermenting in the yeasts temp ranges.

The same thing happened last year, I was 4 hours late from when they put their hops for sale and missed out on citra and amarillo. This is nothing new, you just missed out on the popular hops.

To kill the yeast just get some potassium sorbate and use the appropriate amount and that will kill your yeast and you can play with what ever you want to sweeten it.

Do you use an electric heating element for the boil?

I kegged this beer recently and its not a clone of pumking, I left out the graham cracker extract. I left it out because it was tough to drink and would hurt my stomach in the few samples I tried it in. I do agree the aroma was really nice from the extract but the flavor was poor. My beer i...

Ok i'll try and meet you there around 11, i'll try and be there before 11 to get it all sorted out.

Keep the overage cash from the order cidah. I was planning on meeting Travis at the pickup location and just handling splitting up my order myself to ease the confusion. I would prefer to do this since I ordered three pounds of cascade and need to split that up. If that doesn't work out it...