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I'm about 16-hours into fermentation, would it still be okay to add hops now? What's the best way to avoid contamination while I'm doing this?

Yeah, I was wondering about dry-hopping it later, it'd be great to get advice on that. It's a hefeweissen.

Sweathshirt it is! Thanks. :)

I just boiled the water, then steeped them until they cooled, basically.

So, I botched my recipe yesterday (2nd attempt -- I should've been more patient w/ my yeast on the first attempt) by not adding the hops during the boil. I read somewhere that I might be able to salvage at least some of the flavor of the recipe by boiling the hops separately, cooling them, and...

So what do you guys typically shield your carboys with? I had mine sitting in the kitchen yesterday (not direct sunlight, but certainly not dark). Should I put it in a closet or just toss a sweatshirt over it?

I love this thread, and I want Craig to come tell us what happened. Maybe he and his SWMBO-at-the-time have parted ways, thus giving him the liberty to speak freely!

Why aren't carboys made of darker glass, then?