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Yeah finally got a little what looks like "brett" on the top of my vanilla smoked porter. I will probably dumping it. Some questions about dumping the batch, should I use the siphon or just pour it straight from carboy down the sink. Discard air lock? Also to clean the carboy after should I...

So I brewed this Imperial stout and it didn't really ferment well. only got down to 1.030 after repiching (should have used champagne yeast) So i was just tired of dealing with it so i went ahead and just bottled it. It tasted fine just alittle sweet. So can i expect the sweet taste...

Ok what i did was dumped the cake (with water) into a jar and let it settle (for about a week). I was going to wash it a couple more times, but didn't get around to it. So last night I made a starter with that "good layer" of yeast. Any recommendations before I pitch on sunday? Thanks

Will be driving with a batch from San Diego to Colorado Springs (apprx 6500ft) one week after bottling. So from the thread I've already read, I gathered that the CO2 will come out of the beer more at higher altitude. My question is should i add more/less priming sugar to counter this effect?

So i tring to build an aeration system, and looking where to get the fitting for the O2 bottle. I have the red bernzomatic bottle. It seems like all I would need is the O2 bottle, the fitting with a value, air stone, and the tubing.

So Stone did this with their smoked ported and it came out great!! I wanted to do this with whole bean when transfering into secondary. Any ideas on how much bean and how to put it in. I was going to start with two whole avg sized bean pods., open up and soak in maybe a cheap vodka...

So I just did the Houblomonstre tripel IPA from Northern brewer(OG 1.082), which had about 5 oz of hops. After the first day of fermentation, the top(inside) of the carboy was caked with hops. (almost like the underside of a lawnmower) My guess is that the CO2 coming up forced the hops up...