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They look like 'yeast rafts' to me. If you look really closely, are they a bunch of little bubbles that are all touching each other? Unless you spit in it while you were racking it. Then it's an infection.

It could also be that your mash temps dropped enough that you got unfermentable sugars instead of fermentable sugars.

Yeah, I've heard that too. Next year I'm going to actually put up a trellis-type thing instead of letting them cling to the lilacs, too. They'll get more sun, and produce more delicious flowers! I figure they absorb some of the CO2 I make with the turkey fryer, too. No idea if a few hop...

I grew some this year. I got three rhizomes, and ended up with 6 vines. They were doing awesome with about 6 hours of light, when it wasn't raining. I got about an ounce (dried) harvested, and I'd guess there was another 6 or 8 ounces on there. Then it rained. For about a week and a half...

Firstly, cool. I had thought about doing the same thing, but I lack the motivation. If yours turns out decent, I might give it a shot, though. Secondly, I'd bet the cloudiness is because there wasn't much of a grain bed to filter out the smaller particles. I've seen that people have put...

Perhaps they're not willing to try to change their way of being? I'm on the fence as far as changing things go. On the one hand, we're part of the eco-system, and whatever we do is on one level or another natural and part of nature. On the other hand, we really have begun to remove...

+1 pics or shens!

I'm not sure. I think it was 6# 2-row, 2# rye malt, and some northern brewer hops for an hour and an ounce of amarillo for 15 minutes. I'd have to check my recipe book and it's soooooo far away right now. I saw a red-tailed hawk circling over my yard while it was mashing, so I called it...

I've never made bad beer. That's my story, and I'm sticking to it.

So far, it's my first all-grain I did. I call it a rye beer, since it had 2 pounds of rye malt in it. I have no idea if it's to style or not, since I've never had another rye beer. I just decided to make it, found several recipes and worked something out that was in between all of them. My...

Your screw-up has made you The Man! Awesomesauce!

Hops should go in the freezer, grains can go there too if they're sealed well, dry or liquid extract will be fine as long as it's sealed pretty much anywhere that isn't pretty hot, and the yeast should go in the fridge. Welcome to the hobby, the board, and thanks for signing up, too! Also, I'd...

There's plenty of yeast in there to carb up in the bottles. They're small enough that you won't see them, but they're there. It takes a few weeks to get the job done, but they'll do it. I forgot to congratulate you on your choice of new hobby. I'm sure there will be a lot of things you stop...

If the washed yeast is from a batch that fermented well, then it wasn't part of the recall. I'm pretty sure they got all of that back from the suppliers pretty quick, and it was a bit ago so unless you've been one the kit for a while, it probably wasn't part of the recall. If you're going to...

You won't always get a krausen. I've made the same recipe three times, once there was a bit of krausen, once there was more, and once it nearly blew the stopper out of my carboy. I just go off the thermometer on the outside of my fermenters and when they bottom out at ambient temp, I'll take a...

That would be the definition of a stuck ferment. It ferments, then stops for whatever reason. I'm thinking you might want to repitch, but I have no experience with stuck ferments. Just what I've read around here. I'm sure somebody will read this and tell me I'm wrong if I am, though...

My hydrometer's .002 low in water. I have to do way more addition than you on brew day! I'd guess that your yeast has probably decided it's worked hard enough. You could pitch in some new yeast if you really wanted, but I wouldn't bother myself. Have you tried swirling the fermenter a bit...

It's entirely possible that your hydrometer is a little off. Check it in some water at whatever temperature it's calibrated for. If it's off, just add or subtract whatever you need to get it down to 1.000, then do the same for whatever readings you take. It might also be done fermenting...

Maybe. What kind of yeast did you pitch and what's your temperature at?

It'd be nice if you could click that one more than once a day...