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Alright. Here's a few images highlighting my concerns, all these particles seem to be floating and/or rising to the top, both in a glass and in the trial jar. I'm also questioning whether I'm being too concerned about this.

At a guess I would say aquarium siphons probably encourage aeration and getting as much oxygen into the water as possible. After all, fish do breathe oxygen through the water

If you peruse this forum long enough, you'll find that 3 weeks is the answer to a lot of questions here. 3 Weeks. Just to let the yeast tidy up after themselves.

It shouldn't be Irish moss, considering when I transferred the wort to the ferm I filtered it through the finest nylon bag I could get my hands on. But you never know. When I take my last FG reading tomorrow I will take a pic and upload it.

Be-e-a-u-tiful Thanks for this link, I've found this 10000x beneficial, don't know why I hadn't stumbled upon it before

Amber hybrid (apparently) Extract Amber LME Carapils Crystal 40L Cascade, 60min, 30 min, and flame out Irish moss also. To me they taste of nothing at all. depends how you define 'big', the most noticeable were sort of a similar size to a grain of brown sugar you put in your coffee. Packet...

This middle-of-the-road amber beer has been in primary 2 weeks 3 days now, I'll be bottling it this coming Saturday on the 3 week mark. I took a sample / hydro reading today, and the beer has cleared nicely. However there is still quite a bit of floaty bits (presumably sediment) in the beer...

Thanks for asking the question for me! I was wondering this on a similar vein, whether to cut off a small square of muslin and band this around the bottling spigot on the inside of the bucket. My concern is, maybe some of the finer material in the beer is best kept in for maturing flavour? I...

how many volumes of Co2 will this give? I would like to use brown cane with my american hybrid amber, ideally I would like a mid range 2.4 / 2.5

Thanks. Its just that I took a hydro reading and I've hit my FG after 4 days, had a sneaky little taste and it just feels 'thin', you know what I mean. I was thinking...aaaah, hell, you've gone and made a watery beer by adding an extra .6 gal!

Thank goodness your not in North Korea or getting ingredients would be even harder. And Kim Jong-Un would claim 4.9 out of a 5 gal batch as his property.

Please elaborate?

5.6 Gal in the fermenter, whereas the recipe called for only 5. I was wondering if an volume increase by .6 affected anything else in the brew besides a drop in IBU's? I did not do a full boil, 2.6 gal split with around 3 gal top-up.

I've most likely pitched my rehydrated yeast in 21C fermenter at 32C or something around that. I'm not happy. Has the radical temp. change halted the yeast from getting to work?

https://www.homebrewtalk.com/f63/house-amber-ag-extract-55427/ Here is the link, this is an extract brew. My actual ingredients are 250g Carapils 250g crystal pale 3kg LME amber 1 oz x 3 cascade 60 min, 30 min, flame out. Nottingham yeast tried to keep as close to the recipe as I could

I have a recipe printed from HBF and have generated everything in Brewers Friend to double check my replacement ingredients are correctly measured etc. etc. However, the original recipe breakdown calls for a Pre-boil wort size of 8.89L, with a finished wort size of 7.5L for a 5 gal /19L...

Going for extract, purchasing everything from one local brewing shop, and I would prefer to go DME because of that reason among others. Recipe I'm following would call for in a 2.5gal boil /5 gal batch: 4lbs Amber malt extract syrup 3lbs light malt extract syrup 1.5lbs american crystal 40L...

Just hovering over a few recipies from TastyBrew, and I notice this site may well be American, and hence, so might be their gallons. So, I am in some dilemma. If the batch size is 5 gal according to tastybrew, and I presume its in UK gals, then the ingredients quantities will be matched for US...

Is it ok to use cold distilled water to add the wort to in the fermentor? Or must it be boiled

in the refrigerator Surely this is a sanitization issue as it would be in the fridge with meats and other bacteria infested foods? Or would the temp. of the wort sanitize it anyway? I love how every question I ask shows my inexperience.