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Typically you will want to be as careful as possible while transporting your beer. You do not want to add any oxygen after fermentation has completed. While transporting my beer from my fermenting fridge to my kitchen, I lift slowly and set it down slowly, but there is some minor splashing...

It depends on the gravity of the beer. It is really difficult to over pitch yeast at a homebrew level. However, pitching 2 yeasts is about the equivalent of making a starter. One of the biggest things to think about while pitching yeast is how much yeast you are pitching. Not pitching enough...

I wouldn't use the 3942 for a Belgian IPA because of the types of esters it gives off. I don't think that the bubblegum esters would blend well with the IPA type of hops. I would use Belgian Ardennes 3522 for that. It seems to be a more subtle esters that blend well with IPA types of hops...

Falconer's Flight for Simcoe and Zythos for Amarillo

It depends on what alcohol content you are shooting for. I would personally use Lalvin D-47 for an apple wine. It would give you ~12% abv if you have the right OG. 1118 is a champagne yeast that strips out most of the apple flavor. If you are shooting for a high alcohol ~18% wine, and don't...

Cold crashing is used to have the yeast drop out of flocculation. This is done before kegging and after bottling. If I were you, I'd bring it back up to room temp, pitch more yeast, then bottle, THEN cold crash the bottles. While it is a wheat beer, you might have some excess proteins causing...

Top's Liquors in Tempe is an outstanding place to buy beer. Not only does it have a larger selection than the powerhouses (Bevmo/Total Wine), it also has a bar next door. It has some very good beers on tap and if they don't have it on tap, you can buy a bomber and drink it there. As far as...

That should probably be doable.

SRM stands for Standard Reference Method. It deals with the color of the beer. The higher the SRM, the darker the beer. IPA's generally range from 6-15 SRM to give you a decent sort of starting point on the color.

If you want stale/oxidized hops, call your LHBS. I work at a homebrew supply shop and we generally keep a small amount of stale hops for people who make mead. I'm not sure if they will sell them to you in bulk, but it wouldn't hurt to try!

If you are going for a spicy coriander sort of flavor, ferment at 90 degrees.

They would both be relatively equal. If you don't have a johnson controls box (or something equivalent) and a fermenting fridge, you can make a mini swamp cooler. Just take a keg bucket and fill with water to about the same level as your 5 gallons. Then take a t-shirt and cover your bucket...

If you use wyeast, you will get 100 billion cells. If you use TWO wyeast, you will get 2 billion cells (as long as they are healthy). I think you would need about 300 billion HEALTHY cells for that grain bill depending on your efficiency. 8 hours is not long enough to have a good starter...

Steeping grains above 170 will probably cause tanins in your beer. It could also cause astringency (think sucking on a tea bag). You probably won't know the damage until after it has fermented. How long was it over 170? And what temp did you bring it down to? How long was it at 150-155 and...

That's probably what happened to be honest

https://www.homebrewtalk.com/f39/first-witbier-recipe-pictures-225436/ Here is a post I made a few months ago. The pictures should hopefully answer your question. Cheers!

I work at Brewer's Connection in Tempe (someone posted the link above). If you need help getting started, we can definitely help you guys out. We are located between Mclintock and Dorsey on University Ave. Cheers!

Leave it. That is just krausen. Every single beer I put into a carboy looks like that. No big deal.

3 to 4 oz seems really high to me.. Although that is depending on what sugar you use to prime. If you use DME, it seems about right for medium to high carb. But if you use corn sugar, it seems very high to me. I think you should double check a few different places and take the average. 5...

You are introducing the priming solution correctly. Gushers are so rare that you most likely didn't get one. As revvy says, yeast dont have timers. They work at their own pace. You can't expect a yeast to be done in a few days if it is still working. Be patient. The increase in temp might...