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After 10 days, I racked on top of a new batch of blueberries. If I want to age it for a couple of months, do I leave those blueberries in there the whole time or am I looking at racking again a couple of weeks down the road and then letting it age after getting it off of the blueberries??

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I agree. Not enough time in the primary. Let is go 3-4 weeks in the primary and you should see different results.

Look fine to me.

Brown bottles are preferred since they block a higher amount of light which can lead to skunky beer.

Actually, you have it backwards. If you see bubbling, then you are definitely fermenting. But...if you have no activity, that doesn't necessarily mean it is not still fermenting. :)

I agree. First, you are not reading the hydrometer correctly. Second, you had no fermentation occur so something happened to your yeast. You cooled the wort down to 70ish before pitching your yeast, right?

What???

I don't even open my lid for 3-4 weeks. The first time I open it is to rack it to the bottling bucket. I have a West Coast Blonde Ale that I brewed on 12/28 that will have it's virgin lid popped on Sunday in order to rack and bottle. :D ETA: I couldn't even tell you how many days the...

Shame on you! :D

Starting brewing in the late 90's....bought my first auto siphon today. I feel a little behind the times. :D

Looks like the beginning of yeast rafts to me.

Good job on getting 55 bottles from the batch!

Looks perfectly normal to me.

As long as co2 creates a blanket in the headspace, then there are no worries. Was it fully fermented when you racked it or are you seeing some fermentation activity? If you are, the co2 will build up again.

I do the same. Bought a cheap 5 gallon bucket and lid for $7 bucks and keep 3 gallons of distilled water mixed with star san in it. Lasts for months.

I am far from the expert but I wonder at what point you worry about oxidation? I suppose as long as you have the fermentation kicking back in each time then you would have that nice blanket of CO2 in the headspace?

If it has only been 24 hours and the temp is 64 degrees, I would be patient. I would think you would see some signs of fermentation in the next 24-36 hours.

When did you pitch the yeast and what temp do you have the carboy sitting at?

1 gallon glass jug....9/10 of the berries submerged. Even the ones submerged have the white froth around them. Very active fermentation right now. Bubbling once every 4 seconds and major bubbles come up the liquid at the neck. ETA: I actually took a spoonful of berries out yesterday and...