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I think some people like to boil things longer to let the steam work higher on the chiller where it won't be submerged but condensates drops of water? I know some people who like to boil starters for 15 min or whatever so the steam will help kill things on the walls of the vessel to avoid...

That's the yeast in solution making it creamy and lighter colored

Definitely a yeast infection

I got one recently haven't poured beer from it but some is carbonating in it right now. I also have a couple of their brand new kegs, you're referring to the AEB kegs correct? The reconditioned ones body is just as immaculate as the new kegs, has no dents, dings, or scratches anywhere inside or...

I really enjoy Columbus for dry hopping, not so much for flavor, but everybody's tastes are different try it out

Keep waiting, how old was the yeast? It is most likely done though if it doesn't get started in another day. But yes they do lessen krausen in most cases

I recently made a 5 gal batch of melomel with this yeast, it went from 1.110 down to 0.996 so it can perform if treated properly. I made a 2L starter on a stir plate then used pure O2 to oxygenate the must, and berries are said to help the yeast. I also did a staggered nutrient addition

Recently bottled a melomel that used 15 lbs Kirkland honey, 6 lbs frozen Kirkland strawberries, and 8 lbs of their 3 berry mix (raspberry, blackberry, blueberry). Also have made plenty of Graf with their apple juice. Good stuff

Bazooka with leaf hops can drain on full blast, pellets clog the bazooka tube though

Looks good mostly, I would probably drop the cara-pils cus all that flaked barley and oats will provide good head and body, and add some roasted barley if you like that roasty coffee type flavor in RIS's. also i use a lot of hops for big stouts more like 6-7 oz's because the bitterness seems...

It's always easier to add more if its not oaky enough, but you can't remove oak flavor if its too powerful! I'd start with an oz or 2 for a week then check it, if you want more add more or just wait longer

Pretty much sounds like you've answered your own questions. It's called a "satellite" fermentation in either case. I also once thought I'd discovered a new method for monitoring gravity, but someone thought of it before us of course. From what I've read here on HBT some say it can work, but...

My grandpa uses shower caps to cover his wine fermenting in buckets?

I've done the same thing minus dropping the yeast pack and the beer turned out great it was just a moderate gravity ale though

Bottled my second batch 2 weeks ago using Treetop. used 3 lb light DME and C-120L, 1oz of Centennial. It went from 1.072 to 1.020 in the 2 months it was in primary. Bottle primed with a can of treetop frozen AJ (Has like 3.7 oz sucrose). I must say I like it more than my original batch...

I just bottled a brew that had been in primary for over 2 months it turned out great

Do you strain out your hops before putting the wort in primary? I've found if I leave the hops in the krausen is more likely to reach the vent/blow off tube. Also, are you using a blow off tube?

I did that with once but luckily it was sanitizer not beer. I always keep the spigot facing me now so I can see if it leaks

I like the schedule grantman, I'm going to crack the all Columbus IPA today so that will help me decide but I think I'm going to brew one with that setup or very similar, might push the Columbus to 20 or 15 min. The fruity smell currently coming out of my primary leads me to believe a bunch of...

If sucrose is 46 ppg, say you added 3.4 lbs to 1 gal, thatd give you a grav of 46x3.4= 157. If sucrose is 90% fermentable (that's my estimate I don't know the real value) so that gives 141x.131 = 18.5% abv. Its just algebra