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No, it's not. If I had to choose I would rather have a slow climb in population in an extremely well sanitized primary than a rapid climb in questionably sanitized primary. Low or high temperature. And, I didn't say anything about under pitching. I think what your telling me here is that...

What incorrectness are you talking about? Your average beginner is going to have a hard time under pitching, unless they stress themselves out because they read too much-- over think things and kill half the population by loving it to death before it gets a chance to touch the wort. If your...

Also, bubbles will make the wine look cloudy if you were using a drill on it-- Just a second ago. --Adam Selene

The *perceived* cloudiness is probably just imperfectly dissolved sugar. Invert syrup often enough, which already looks pretty. This will go away. If your bottle conditioning, I don't know what to say about artificial. It's generally stronger in sweetness per unit. That's what the internet...

The ultimate purpose of a starter is to grow a relatively weak population of yeast up to a relatively strong population of yeast. Don't worry about it. As a beginner, don't bother about pitching rates, and starters. Get some dry yeast and pitch it directly. If you get liquid, and it's less...

Your target was 1.074. Your reading of the wort (without sludge) was 1.090? Why add the sludge back? That wort isn't going to have a lower gravity even if you completely separate the hops. Did the instructions say anything about topping up the primary with water? Arms race IPA's soak up a...

Yes. 2nd. Back sweeten at the same time that you stabilize. Otherwise, active yeast will eat a little bit of your sweetener if it's not pre-stabilized, and if it is, it might kill the yeast, or knock a few of them out. Either way it just precipitates more sediment which you might as well rack...

If people insist on doing one stage fermentation it's better to do the above with a carboy than to do a regular volume in a bucket-- with no secondary. Having said that, why don't people just do things properly? One stage fermentation is a dirty practice. Quite literally. The time you save...

I wouldn't worry about infection at that stage. The beer is not at any greater risk than it was the first time you sanitized everything.

Worst case outcome, you can do a simple distillation out of the same boiling flask and get high strength "hop liqueur". The volatile oils are alcohol soluble too. Blend the product of that with a little water and it may *lush* like absinth, if it's not already cloudy. So... on second thought...

What about using an over-sized (head space above volume) food grade bucket for the first few days, then a transfer to carboy? Then you don't have a mess, and a hand full of hazards.

Why not stuff a soxhlet extractor with magnum, then poor a bottle of vodca into the boiling flask? It might not be the most efficient method, but it might be an OK test for a few of the ideas expressed in this thread.

There is no munich in Fat Tug. In fact, the head brewer at Driftwood has stated emphaticly that Munich has no place in an IPA. Nor does caramunich, melanoiden, vienna, etc. The Germans didn't colonise India, the English did. Cheers. --Adam Selene