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How long into fermentation and what style is it?

Thank you for adding that. I completely forgot.

There is a lot of debate on whether to rack to a secondary or not. The big issue with racking to a secondary is the risk of oxidation. I have heard of many people adding cocoa and other flavor additions right to the primary with great results. If you would like to take this route, I would just...

If you want every last bit without any trub going into the fermentor just use a fine metal strainer. I have done this plenty of times with great results. But like the other guys said, a little trub won't hurt anything except maybe your clarity.

I think you should go with either the chocolate (I'm a big fan of cocoa nibs) or the citrus peel. Maybe grapefruit? I personally think the blackberries might sweeten it up too much and take away from your hops, but that is just my opinion.

If you have a local Home Brew Shop in your area it might be worth going down and grabbing another package of yeast and tossing it in. this should make up for any yeast cells that may have been killed and will ensure a good primary fermentation. If not, just let it go and chalk it up to a...

I am a bartender here in Atlantic City and the other night I had a kid come up to the bar and order a Heineken. We serve only the aluminum bottles and they all like to overflow when they are opened. I gave him the beer and it overflowed a little onto the cocktail napkin. He gave me a look like I...

I'm going to post it up right now.

I am a bartender here in Atlantic City and the other night I had a kid come up to the bar and order a Heineken. We serve only the aluminum bottles and they all like to overflow when they are opened. I gave him the beer and it overflowed a little onto the cocktail napkin. He gave me a look like I...

You are definitely going to want to move the fermentation to a warmer part of your house. Otherwise your yeast will start to go dormant and won't do their job. The only other option you may have is buying a good space heater with a thermostat or something like this...

Totally agree! The only way to learn from your mistakes is to know that you are actually making them. Get some feedback from people who don't know you and aren't afraid to tell you what you are doing wrong.

Cheers!

if it smells and tastes good I would bottle or keg it right away, if you have the ability. just make sure you leave the white stuff behind when racking it. chances are everything will be fine.

Is it in the primary or did you rack it to a secondary fermentor? If it is in the primary I would say you are probably ok as long as it smells good. If you moved it to a secondary you definitely have too much head space and are at risk for oxidation.

when racking to your bottling bucket, try using a metal strainer or, if you can find a big enough one, a cheese cloth to help filter out the left over sediment from the hops. just be aware that this will probably take a little while because the strainer or cloth will get clogged quickly and you...

yeah, I'm guessing it means just under pressure.

This should answer your question. https://www.homebrewtalk.com/f39/liquid-malt-extract-v-s-dry-malt-extract-127514/

did you use a yeast starter?

what was your mash temp? I am guessing that your mash temp was probably lower than what you were trying to hit. the lower your mash temp the more fermentable sugars you get.

There are a bunch of threads discussing milk stout recipes that you can base your recipe off of and then tweak it to make your own. just search "extract milk stout recipe" here is one that might help. https://www.homebrewtalk.com/f37/search-chocolate-milk-stout-extract-recipe-438740/