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Don't rack it to secondary or the bottling bucket for at least 2-3 weeks.

Where at in MN are you? I'm from the NW corner. :D:mug:

If your pot is large enough, you should do a full 5 gal boil. You'll find it makes a better beer. :) Mine is still peeling after my second batch. I just let it burn off while I'm brewing that way I don't waste excess gas for nothing. I've also not noticed any smells.

Currently in the process of brewing 5 gal of this stuff. Anybody dry hopped with cascade yet? I love the aroma of it so I'm thinking of 1/2 oz of cascade just thrown in primary at 3 weeks for 1 week.

DFH 60 Min IPA, and Bud. :( Waiting for my plastic tasting Irish Red to carb.

I have this burner and love it. I found that I can throw my grains in the pot and leave the valve about 1/3-1/2 open and it will slowly heat the water. Once 20 minutes or 170* is reached (I hit both around the same time), open the valve to 3/4-full (depending on how much gas you want to burn)...

Beersmith gave me the following using light dry extract as the base. 3.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 1 2.8 % 3 lbs 9.8 oz Light Dry Extract (8.0 SRM) Dry Extract 2 42.4 % 7.0 oz Wheat Liquid Extract (8.0 SRM) Extract 3 5.1 % 3.7 oz Amber Liquid Extract (12.5 SRM) Extract 4...

Pics? It sounds like yeast rafts. I had the same when I bottled my Irish Red after 2 weeks. Also, are you using a bucket for primary? If so, the lid isn't truly airtight and that's why you saw no bubbles. I had the same happen with mine, and it tastes just fine.

Subbed.

Are you chilling at least for a few days?

+1, but I just use my SS BK instead of your horse bucket. It can be a bit messy once you get to the last few bottles in the bottom but it works just fine for me.

If you had little to no sediment, you'll be completely fine as long as you didn't aerate/oxygenate the beer.

Give it at least 2 weeks in primary for the yeast to finish fermenting, and to give them time to clean up after themselves.

Ouch. Hopefully it comes together. I might have missed it, but what's your target OG?

Any updates?

I would think that a larger boil would equal more trub since there's more crap suspended in a larger volume of wort. FYI, nice avvy. ;)

No limits here.

Sounds delicious! Thanks much for the quick review!

Looks great! That's def. on my to-brew list! How does it taste? I've never had Fat Tire so yeah.

The yeast was probably okay. Don't cut the 25' off your chiller, just step up to do full boils. The more you can boil, the better it will be. I can't comment on the transfer question as I don't use a keg to boil in. The visible activity is normal, yeast is still working even after the krausen...