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I used cheese cloth and made a "hop ball" the first time. It works fine in a carboy going in....the hop ball swelled up after I put it in that it almost didn't come out! Lesson learned....just toss the hops straight into the secondary. Loop

Just transfer to your secondary. You did no harm in "cold crashing". Get it off the trub and yeast cake, let it mellow a few weeks and you can always cold crash it later if you want to. Loop

Blow off tubes are used for numerous reasons. Not enough head space in bucket, very active aggressive fermentation are a couple. I for one always use a blow off tube. The first "explosion" you have, you will kick yourself in the pants and utter "i should have used a blow off tube. Hth Loop

Lol...ya yoop, it still pained me to dump it. I didn't go into detail 2 years ago, but that is exactly what happened...I went inside for a few minutes and came back out to find a HUGE boilover....needless to say I never have done that again! Loop

Undrinkable. Just too scorched. I let it sit for about a year in bottles to "smooth out". Too smoky for my liking. Loop

I've left hops in a cheesecloth ball like you describe in the secondary for months and never have experienced "grassy tones". I have always used pellet hops though and not whole hops. You should be fine leaving them in there for 3 weeks. hth Loop

Why not just leave it in the secondary until you are ready to bottle? Loop

The longer you leave it in a secondary, the more it will clear up. Most kits will never be as clear as commercial beer, but don't be afraid of cloudy beer. It will be just fine. Loop

At 4 bucks for a bottle of 4 oz's. I would buy a new bottle and add it all to the keg. loop

to quote the info in the link above..... "stir well, but gently" loop

You should be good to go into a secondary with it being 10 days and the krausen sinking to the bottom. The cloudiness won't affect your reading on the hydrometer that much. The smell of the "bear" ;) is what we call "very green" beer. Don't let the smell bother you. loop

Shouldn't be a problem. http://www.homebrewit.com/aisle/p/3510 This link says you can add the bottle of flavoring anytime in the keg, up to serving. Loop

Most ale yeasts have an optimum fermentation temperature of 68 to 73 degrees. You will need to take your fermentor out of the water and get it to heat up to that range. Typically the fermentor and wort are chilled for a short amount of time in an ice bath until the wort reaches that...

Do you mean adding it to the glass of beer after you pour it out of the carb'd bottle?

Austin Homebrew's Lawnmower Ale is my suggestion.

You guys are cracking me up here. I have been using bagged ice for 10 years to crash cool my wort. Never had an infection. You are not gambling by doing this. As far as bacteria and fecal matter, that is in air regardless. Beer is not produced in sterilized environments. Hell, for the...

Do like the rest of us do. Drink it. Loop

You talking about these? https://www.homebrewtalk.com/f41/homebrew-glasses-sale-i-think-4241/

I'd transfer to the secondary, take a sample and add the raspberries. You should be good to go. Loop

*****************.com/library/sam-adams-boston-lager-clone-brew-recipe-all-grain.htm I used the recipe on this site for my extract clone and they have an all grain version as well. I like my extract version. Loop edit: wtf.....substitute b r e w e r s r o u n d t a b l e for the asterisks