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To get things to drop, I'll sometimes do a little agitation of the vessel, give it a little nudge, not enough to slosh any liquid, but enough to get things moving. Sometimes this works for me to get my dry hop to drop. I would try the ice around it, unless you mean you did and it didn't...

I'm with the others here, just accept where you are at and roll with it. Consistency is the key. Are you doing your own crush? I found a huge bump in efficiency once I started crushing my own grains. And quite honestly, getting a consistent crush is as big of a deal as anything else. Seemed my...

I have cold crashed in a pinch using 3 - 1 gallon jugs of water, frozen set next to fermenter the wrapped it all in a big towel. Not perfect, but in my 60 degree basement I was able to get the beer into the lower 40s. It wasn't a true cold crash, but did drop a lot more sediment than it would...

What did the kit say the OG should be? I'm assuming you took that reading yourself? Reading could be off because of stratification of the wort. To get to 4.8%, with that finishing gravity, you'd need to have had an OG of 1.045. Which is possible you were at, just your wort wasn't mixed well...

Two weeks in, I'd be surprised if your gravity isn't already stable. I would try to cold crash, just to see if you can get that yeast to drop. Or just rack rom under it, trying to keep as much out of the keg. It will still settle out easily in the keg, but I'm just one who likes to keep as much...

As others have said, it's not an infection. Just left over yest. I've actually had one beer look exactly like that, what yeast did you use?

+ 6 Gallons of a session Citra IPA = 8508

Sweet! But, you should have kept that baby on Wheels. Would have made a great tailgate party! Very jealous here.

I'm with those who would look for a better crush. It's ok to find a few whole kernels here or there, but by your pic, looks like too many to me. Think about it, even if only 10% are left whole, that's still about 10% of the sugar you can't get at. Yours looks very similar to what I was getting...

Are you having the grains crushed for you? My efficiency went from mid to high 60s to 80% by getting my own grain mill and crushing myself.

Just put together my Louisiana Grills Pellet cooker last night. I'm booked the next two nights, but plan on spending most of the day Saturday cooking away. Haven't decided on what to do yet, but I'm thinking a pork shoulder since they are usually pretty forgiving and I don't know the cooker yet...

I have the ChefAlarm as well. I picked up the waterproof probe for it too, so I can just throw it in my water while it's heating up. I also have a Thermapen that I use to check mash temps and also cooling wort temps. I was the same as the OP, going threw thermometers pretty regularly...

+ 6 gallons of a Cascade Pale Ale = 7157.5 Sent from my iPhone using Home Brew

I would just think it's availability and cost, as others have mentioned above. Besides my LHBS, I have two other restaurant supply stores where I could go to get Food grade buckets if I needed to. The one square version they do offer, is almost twice the cost of the basic round bucket. If they...

+ 6 gallons of a Centennial based IPA. = 6308.5

It really depends on what beer you are buying. And as others have said, out of that $650, you have to pay a lot of bills. Not to mention, you have to hope you sell through a 1/2 barrel of that beer in a timely manner. If it sits on tap for 2 months, that's not really pulling in the money you...

I understand trademark issues, having to sue to keep it, etc., but this one seems pretty lame. I could see if it's something Bells has on their packaging or they use in real advertising outside of a bumper sticker, but this just seems really bad. I'm not a big fan of being able to use common...

I've done a couple back to back brews in a day. They've all went pretty well for me, but I definitely took the time to plan everything out before hand. Definitely have all your ingredients ready. It also helps, if you have the buckets, to have all your water measured and ready to go as well...

I'm in the 3 week vocal minority, but it has nothing to do with "Letting the yeast clean things up." For me, it's a pipeline issue. I've gotten to the point where most of my beers sit for about 3 weeks because I'm waiting for a keg to open up. I guess the easy solution would be to buy more kegs...

The only reason I would be concerned, is because I've always seen bubbles. I've never had a ferment where I didn't get at least some airlock activity within the first day or so. So my reason for concern would be wondering weather the yeast took off or not, that's it. Once I knew the yeast...