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You can also bulk age. Meaning leave it in a carboy for six months to a year. Most people recommend racking the beer off the yeast to do this. I’ve had good success leaving beers in a primary for three months and I forgot a braggot in my closet for a full year with no off flavors. If you plan...

Any potential damage is done, but it’s an ale so chances are u still have a killer beer. Some yeasts will throw off flavors when too hot or too cool, but in my experience a lot of them are pretty resilient. If your basement holds 65 steady that’s about perfect for most ales. Remember yeast...

If it’s done it’s done. You can age packaged just the same as bulk aging. I like to cold crash, just cause it makes for such a cleaner beer. With a lager I would definitely crash it for as long as you can stand to wait.

Lol. Good work! Getting another fermenter or some more equipment and just brewing another batch really can solve just about any beer related problem!! You’re going fit in great on this forum.

Plan to ferment the dunkel in your carboy and leave the red in the primary until it is done fermenting. You run a higher risk of infection too when you transfer to a secondary. And it only provides marginal if any clarity to the beer. I promise you’re beer will awesome without a secondary...

You’ll be fine. Kolsch is so light you might even find you like that fuller body. And if it was a short time it’ll have minimal effect on the dryness, assuming you mashed for an hour plus.

I was doing all grain, full-boil 6 gallon batched in my kitchen up until this winter on a gas stove. About four years. It made the house smell fantastic! To me anyway, wifey didn’t like it much. The boil is not near as vigorous and you have to open windows and doors to manage the boil off...

You definitely made beer. I wonder what active fermentation will do to the flavor of the whiskey? You might be on to something totally different.

How long ago did you pitch the yeast? Often times just dumping a sachet of dry yeast can a day or two to start showing signs of active fermentation. And stop being cheap. Buy a hydrometer. Gravity readings or visible signs of activity are the only way to track fermentation.

It’s tough to get a good pi. That looks like yeast?? but if you’re getting off flavors it sounds like it’s the wrong kinda yeast. With two bad batches I’d consider replacing your fermenter too.

i’m sure everything is fine. If it is warmer or if you used a different yeast it would be normal for most of the active fermentation to be done in about 3 days. I’m assuming you’re doing this at room temperature. You’ll need a hydrometer to know for sure, but with such a small batch you...

I don’t do BIAB so I cannot advise that way. I would start by building a mashtun. Really that’s about all else you need to start all grain. If you have an old cooler laying around you can build a mash tun really cheap. Then a kettle. Definitely go bigger. You’ll pretty much need a ten...

Bulk aging sound like the best thing for you. Think about the style of beer though. A couple weeks won’t hurt a malt forward pale ale but it will affect a hoppy ipa. On the other hand bottle aging is more fun ‘cause it’s easy to sample and watch the flavors change.

I bet you santiam would be good if you can get your hands on it. I’d go light may a half oz or instead of dry hop some after flame out. That made me couple great kolsches but I can’t find it any more.

What I think has been hop oils just looks like a tiny bit of oil like you’d see in a puddle in a gas station parking lot. I’m pretty sure its been with beers that I’ve dry hopped. And I know it’s been before I started temperature control and cold crashing. Package it quickly and enjoy it...

I’ve re-pitched 029 for three and four generations and never had a banana or clove flavor. I have a third generation going right now. I always wondered how many generations you could go before a yeast starts changing. I sound like you answered that for 029. I’ll pull a sample when it’s done to...

I’m using WLP 029 at about 54-56 right now. I pitched a pile of slurry and it started up in less than 8 hours. It has a little, beautiful, pillow white krausen. I really like this yeast for American wheats and kolsch. I’ve been saving the slurry from the wheat, fermented at whatever my...

I’ve racked from below weird white stuff before and had no problems with the beer. Although if anything looks off I do try to drink that batch first. It could be hop oils or a bit of mold. I mostly ferment in glass but I do do a little bit in buckets for small batches and when the carboys...

That looks like yeast. But I t’s not much. I’d recommend building a starter. If you search this site you can find all sorts of calculators to figure how big of a starter to make. It’s essentially a small beer with a gravity around 1.035. I’m not the best source on starters. I usually just...

I’ve only made one kit. It turned out ok. It was super cheap if you compare to to buying a bottle and ended up on par with maybe a $10 bottle of wine. I’ve talked with others that say you get what you pay for with wine kits. So if I try it again I’ll get a higher end kit. It was fun and easy...