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So my take away from the video is don't do it!

Yes, sounds like it went fine. Just a note on terminology, during fermentation what you have forming your beer is called krausen, it's dead yeast, protein, live yeast, and hop gunk. It's quite unpleasant, unlike beer foam, i.e. head, which is creamy and pleasant, just FYI. Welcome to the club.

I'm guessing you have a beard and that those once belonged to you!

Not an expert but my first thought is what was your grain bill? If you had a lot of oatmeal and other things that add unfermentable sugars you may not be able to hit your target. Was it all grain and if so what was your mash temp? This can add more unfermentables as well.

I have never heard of anyone using Olvaltine or Carnation milk powder and have no idea how they will affect your beer but I can't think of a reason it would kill head retention. Personally if I was trying to make the beer you have described I would probably use cocoa nibs, vanilla bean, lactose...

I've heard that before as well, in fact I've been told yeast nutrient is often just dead yeast. I've never harvested yeast but I've heard comments from those who have that would suggest dead yeast can be problematic. Though to be honest I can't say I was fully following the conversation and may...

I am making a Marzen that I originally had planned to be ready for last fall. I bought the stuff for it a while back, then life happened and I was unable to make it, I bought more yeast, then life happened again. Now I am ready to finally make my Marzen, however the yeast is old. I do not have a...

That is really up to you. If there is a style you always want around then maybe keep making that style and keep tweeking it to perfection, on the other hand there are things you can learn from one style that will help with another. For example making a Pale ale and learning how to get it clear...

With a pilsner after you are done lagering is preferable but leaving it a week, as long as it is at lagering temps, will be fine. To me perfectly honest even if your temp isn't ideal you will probably be fine, undoubtedly others will disagree with that last part.

IMHO since it is an DIPA you should be fine to bottle now, as long as you hit your FG. In fact I would go so far as to say you should bottle now, leaving it longer will allow the hop character to start to fade. With other beers you often wait longer to let it clean up a bit but any off or green...

Thanks, it's good to know that this has been done with no issues

I have a monstrous, 1.118 o.g. and I still need to add sugar, Russian Imperial Stout fermenting. Even though it was only a 5 gallon batch I split the primary fermentation into two containers of 2.5 gallons each to avoid loss from blow off due to a highly volatile fermentation. The original plan...

I must confess that I was kind of confused by the lack of consensus on this recipe. I had expected some suggestions on how to tweak it in various ways but not such a wide split between those that think its fine and those that think it is way too much crystal malt. After thinking about this a bit...

I like that idea, I think I may just plan on the sugar and leave out a couple pounds of malt and add sugar during fermentation to help make sure the yeast get to it all! Thanks to all responders

Only tasting will tell and time may fix it. I recently discovered my temp sensor was off by 15F, meaning I was fermenting in the 80'sF. You may be just fine depending on when your temp control stopped working, if you got any amount of control early on that should help a bit. You are likely to...

I want to make a massive Russian Imperial Stout. I have an idea for the recipe but I would like comments and general thoughts on what I have. None of this is set in stone but I do like what I have so far, I've included a few notes on some of the ingredients to highlight specific questions or...

Hoses were plastic and replaced, the only gaskets/seals are on the valves for my mash tun, hot liquor tank, and boil kettle. The first two shouldn't be able to cause an infection because the wort is boiled afterwards and the one on the kettle is sterilized by the boil, but all were cleaned and...

I did replace all my plastics, and still had an infection

UPDATE: I racked and tasted the beer that had the 80+ fermentation temp for part of the fermentation. I was lucky, there were no hints of fusel alcohols, the primary aroma is juniper and pine, which was the point since it was brewed with those ingredients. There was a bubblegum under tone to the...

Unfortunately I was in the 80's during fermentation for some time, not all of the fermentation period but a good bit of it so I'm definitely getting some off flavors. I'll be transferring it to a secondary later today and I'll taste it then. A couple of my previous batches definitely had...