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https://www.google.com/url?sa=t&source=web&rct=j&url=http://amp.dailycaller.com/2018/04/24/uranus-smells-really-bad/&ved=0ahUKEwiEtefu-tTaAhVN2lMKHe3FCAUQFggkMAA&usg=AOvVaw1LJi04NqlqcNv07BVVa6ws&ampcf=1 It turns out uranus smells really bad

+1 on changing bittering hop. If thats all you got use it, if not toss in some warrior, centennial, chinook, columbus, nugget, magnum as bittering. Hopstand temps are still being debated as to what is the best temp. Ranges from 130-205. I would think a lower temp would be less volatile to the...

If bottling it is pretty crucial to check fg. I keg and forget to check it half the time. After a while you know how your beers behave. Most of my ales krauzen drops in 2-4 days, once i see this i give it another 5-10 days, crash it then keg it. If i bottled i would be hesitant to do what i do...

Welcome back!

I calculate water by adding a few variables. Final volume + boil off + grain absorption + equipment water loss. So say its a 10#, 5.5 gallon batch. 5.5g (final)+ 1g (Boiloff) + .06-.12 x 10# (grain abs factor) + equipment loss. With BIAB there is no equipment loss, just grain loss. Equipment...

I know wlp090 is very similar to us05 and is more floculent. Ive heard from several members that switched to 090 bc of its flocculation,I dont know in a bottle though how long they each take to form a tight cake

Congrats! If you are talking about the small glass big mouth then yea i think its a design flaw. I was going to get one but read a bunch of reviews about not sealing well. If it wont seal i might as well stick with my $1 2gal bucket from walmarts bakery. It has seal issues sometimes but i can...

Take a bottle to your brewery and see if they can taste it.

Whats your fermentation schedule look like? I noticed a twang taste in my brews when young sometimes

Secondary is optional for most beers, besides beers with additives like fruit/hops, and beers that are huge and will sit for several months like a barleywine. Pros and cons, possibly clearer beer and this is debatable, and the risk of adding infection and or oxydation. The pros dont outweigh the...

You mentioned "light and full bodied beer." To my knowledge with extract you kind of get what you get from the sugars. I dont think you can adjust this with an extract batch. With all grain you can adjust fullness by mashing lower or higher to extract different forms of the sugars. Mash low...

Conan and Wlp090 are my go to. 090 is similar to us05/1056/001 It ferments clean, fast, and is more floculent imo

I make 1L starters with fresh vials of yeast, then split it into 3 or 4 vials. If you use these fairly quick, 1-2 weeks you probably wont need a starter. If you go past that i would make a starter. Was down to my last vial of yeast for vermont ale. It was 2 months old and when i did a starter on...

Concerned ? No. With extract you can do partial boils and then top off to your final volume. Generally said that the closer you can get to full volume the better, but in your case you did fine

BIAB with a sparge is great for when you don't have a pot big enough to do a full volume mash. For instance if you can get 1/2 or 3/4 of the full volume then you can do a pour over sparge or a dunk sparge which sort of appears what you are doing. Bottom line is it doesn't matter how you got...

Racking to secondary with an IPA ? Most recommend skipping a secondary especially for an IPA or APA. Well, several other styles as well but just to keep on track your secondary should be your bottles or keg. The more you rack the more O2 you pick up and that style does not need extended aging...

Fill the keezer with gallons/buckets/kegs of water to have more thermal mass and hold temp better. I tape my thermo to the side of a water keg and put a few layers of cloth on top then tape that down.

If you are on target with your volume, you could always remove some and add the exact amount of water back. It wont change your volume, but will drop your gravity. Do about a quart or so at a time until you hit your gravity. How much over are you? I hit 79% efficiency today and was expecting...

You still have active fermentation. It will continue to drop gravity. When that krausen drops then check your gravity

No starter? If no starter it will definitely take longer to show signs of fermentation. Sometimes up to 36 hours or more. Starter is recommended for 5-6 gallon batches. You have no way of telling if your yeast are dead without the pack swelling or a starter. The original suck back is caused by...