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Looks good to me. If it smells and tastes good most likely its just yeast on top. In my limited experience with infections it changed the way the hops smelled and the way the beer tasted. Mine had no hop smell, with a vinegary taste. If I was in your place I would hop in primary the desired...

There are definitely pros and cons to each method of brewing. With all grain the cost of ingredients, freshness, and control are big ones. If you want to brew a pale ale and have it come out a little thinner/drier you can by changing your mash. Extract you cant control the mash, what you get is...

Adjust for Ca, Cl, and So4. Then adjust for ph. These as far as Ive read are the most vital. Adjust the others to taste

Ha! Told ya Yoop would get in here. So with 27.5 lb at 1.25 qt/lb it gives me 8.6 gallons for the mash. If you add minerals to the mash and sparge seperatly the mash itself will need 5g Gypsum, and 5g CaCl. Ca Mg Na Cl- SO4- HCO 79.6 2.0 2.0 76.1 87.7 2.000 When I do water calc with...

I was thinking 1oz each 15, 1oz each @ 0. Or 1 oz wp and dry hop 1 oz. or your way, they would all taste about the same lol

I use brewersfriend water calc with ro water as well. Post your recipe and ill try to get you in the ballpark. I normally use around 1.6g CaCl and 1.5g gypsum for my 1.5 qt/gal mash. 4gal batch though, at least thats what i used today with balanced water profile on a cali common

There are multiple ways to use 1 yeast pack for multiple brews. 1. Yeast washing - Washing with boiled and cooled water, or the sloppy trub into a jar/bottle method. This method can get you around 4-6 jars of yeast that can be reused. 2. Pitching a batch onto a yeast cake from a previous...

Why are you using baking soda and chalk? I'm pretty noobish when it comes to water additions, but I've never had to use either of those. Baking soda and chalk are not used very often in general recipes, my understanding is if you need to lower the PH acid of some sort is used, if you have...

Fear of the oxygen boogyman is strong in me, so I dont taste along the way. Opening your beer increases chances of infection, although probably small with the alcohol and ph level, as well as off flavors from oxydation. You probably cant tell how the beer will be this stage. Even after kegging...

The bear did not consent to getting photographed

162 is pretty high. My temps for lite beers is 156-158 or they will be to thin. Not sure what others use for NEIpa, but 162 might be a little high. Not a huge deal, I would roll with it

Looks like krausen to me. Probably yeast mixed with the puree. In time it will settle out.

Ive read of some that intentionally mash high to leave it a bit sweeter, for this style. Its higher then I've ever gotten, but it will be beer, and probably really tasty.

Had a tree branch fall into my wort during boil. It had to of been all of two foot long. Nothing but net, the man above was like "swish, f*** that beer." Pulled leaves, fat branch and scraped out as much bark as i could. Tons of bark, easily over a hand full. I figured oh well its still mid...

Many ways to wash/build yeast bank. I've used both methods previously mention, and they work great! My current method is different, just wanted to share. I bought some 50 ml sterile test tubes and racks on amazon for around $15. I do a 1-2 liter starter with brand new pack of yeast. When done...

Working in the medical field I have to warn you that each of these "reactions" that you are having can become worse and eventually be life threatening. Sad to say but if you continue to have reactions, you have to stop doing whatever is causing it. If you are going to continue to drink homebrew...

Bubbling means you have active fermentation which is good, although no bubbling does not mean inactive fermentation. No bubbling means either no fermentation or leak somewhere resulting in no bubbles through airlock. The dark stuff is probably trub. Cheers!

Congrats! Ive been in the same boat. Several of my beginner brews did not go so well. I had several brews with a twang, even in all grain. I may be overly critical of my beer but i dont think my beer started to taste good until I figured out basic water for brewing. If you are going to buy your...

I was thinking of doing this with a keg of starssan and another with beer line cleaner. Wasnt sure if leaving these in a keg would hurt the keg long term

+1 what str1p3s said. I was also thinking maybe you had a previous batch with it and now you are sensitive to it ? Might be a good idea to see if others can taste it. Or do a full soak of all your gear in bleach, 1-2 cups in 5 gallons water. I had an infected batch and I'm to stubborn to throw...