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My first ever all grain batch kind of looked like that. I think I was using wyeast British ale yeast. At week 3 it looked disgusting and I wanted to dump but i waited another week and at week 4 it was all gone. Give it some time, it looks normal. Best stout I ever made and I doubt I will be able...

I used 2 oz at 60min 2 oz at 5 min and 2 oz at flameout . What was your hop schedule and how did it turn out? I just bottled mine yesterday and can't wait to try it out..

Right now I have a 4 gallon 100% Vienna mosaic ipa in the fermentor. I used 2 oz at 60 min, 2 oz at 5 min and 2 oz at flame out. I am really liking the tropical fruity notes that I am smelling and tasting. There is also a fair amount of bitterness. Mosaic is da bomb!.

Try using fresh hops. I recently used mosaic 2014 harvest with 12% AA. With that i made around 4 gallons of an all grain 100% vienna malt bill and I used 6oz of hops. 2 oz for bittering and 2 oz at 5 min and 2oz at flame out and I am getting a lot of hop aroma and flavor and bitterness.

the vortex is what sucks the tin foil down and creates a seal. When I seal my flask with tinfoil, i make sure it is loose but no nasties can get in but when I awake the next morning I find that I have a fairly tight, almost packaged like seal which is depriving my workers of some much needed...

The reason I posted that is because I know he is using tin foil from the photo. When you use a foam stopper, you get about a inch of krausen/oxygen foam formed on the top layer of the flask. There is a greater chance of mutation with mixing old and new yeast even if the old yeast are dead...

Mixing old and fresher yeast is not a good idea as this can lead to off flavours. You should have dumped the old and start a fresh one. Make sure that the tin foil is loosely on top of the flask. When I used tin foil for my first few tries I noticed that the tin foil gets sucked in and creates...

http://www.amazon.com/dp/B00080G0BK/?tag=skimlinks_replacement-20 buy that and 2 rare earth magents and a washer. Save yourself the extra 25 bucks and buy a HQ flask.

Get a foam stopper and it will cut the fermentation time in half. 15 hours is too soon to give up on it.

I have gotten a few brown speckles on the bottom of my starter. If the starter tastes fine after you decant it, then go ahead and use it. You should really use a larger vessel for a 1L starter. I have a 2L flask and my 800ml starter shot all the way up to the top. I'm using a stirplate.

Dunhill fine cut are da bomb!!! Kind of expensive though.

Just received my hops in the mail and they look amazing. Thank you!!!!.

you wish

Use a thermaltake fan and buy some rare earth magnets at lee valley for a few bucks. DIY all for under 20 bucks, I get a vortex all the way to the bottom, although this is not needed. The trick is you need to put the flask as close to the magnets as possible, what I do is I make a base with a...

Even better advice would be to pitch the appropriate amount of yeast needed for proper fermentation like http://www.mrmalty.com/calc/calc.html. I have done about 5 cooper american wheat kits, i have used a yeast starter and have not used a yeast starter and with all other things being equal...

Make a yeast starter with a stirplate for all your brews, it will turn the final product from ending up so-so to commercial quality.

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I'll take 1 lb. Can I have it shipped to Canada? Thanks.

You should get a stir plate and a foam stopper. I have done about 10 yeast starters and when i first started out, fermentation was done in ~24 hours with tin foil and a stirplate. Now, I use a foam stopper and fermentation is over in 12 hours. You should definitely make a yeast starter, I have...

How long should i wait after smacking the wyeast to pitch it into the starter?