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How long has it been fermenting? Taste is the best way to go. Greenish tints can be from hop oils...

Rack under the floaties (technicial term) and give it a go. I've seen worse pellicle picts on this forum that brewers have salvaged good beer from. I also think dumping is a cardinal sin. Like coveting your neighbor’s brew rig. If it is drinkable at bottling time, it is worth bottling.

1LB of sugar (dextrose) is roughly equal to 0.8lbs of DME gravity wise.

No worries in regards to oxidation. There is a nice CO2 blanket covering your beer. It's the solid contaminants (dust, sweat, hair, microbes, etc) that is the worry. Let it do its thing instead of poking around in it. You'll be happier with the results.

+1 to WMU. I graduated back in 2005 from that lovely institution.

I fermented a cream ale at way too warm of a temp. It had some amazingly strong aftertastes. Nearly undrinkable. It was my third try at brewing. Thankfully I had a belgian that i made the batch prior that tasted great. It too was at the same high temp, but the esters that strain kicked out went...

Holy crap does the immersion chiller sound glorious. I'm having the opposite problem as Chia. I've brewed twice in the 100 degree heat. I can justify a good sweat knowing what I'll be able to get out of it in the future. But my once stable basement is a mess. The prolonged heat has actually...

Sam Adams has one in their summer sampler. I'd suggest not going with that one. They try to blend a couple of spices and it doesn't turn out that great IMHO.

Star San is neutralized by the PH of beer. According to Palmer you can use a LOT of Star San with no ill effects.

You should find that your FG will be lower than expected as well. How much sugar are you talking about?

I'm glad you're happy with having a fun DIY project, because this will in no way be cheaper than buying them. But that's not the point right!? I'm assuming the biggest challenge will be the outside edge. The inner center hole can easily be done with a leather punch set as you mentioned. So...

Throw the batch out... Why would you do that? Before i got a wort chiller, I've had to let my wort cool overnight a few times (ran out of ice). There is no reason to toss a batch because you can't pitch immediately. Yes, it should be done sooner than later. But getting a starter going is a good...

You can go with a 5.5 gallon batch, adding water at the beginning and not diluting later. This will ensure that the volume lost to trub wouldn't cut into your 2 cases. It will lower your ABV, but you could compensate with a bit more DME/LME.

I've used the same yeast for this too. try to lower the temp as soon as you can. expect some sulfur odor as high temps seem to piss off this strain. mine had to hang out in primary for several weeks to clear out the odor. tastes great though.

i typed this from my phone, have mercy on the typing mistakes.

is that all? Easy. You're going to want to plug this "contraption" into a GFCI outlet (the ones with test and reset that are in your kitchen and bathroom). hopefully that is what you're rockin in the garage.It adds a layer of safety to the whole water near power thing. I've attached a diagram...

I'm reasonably handy with basic wiring. so you are going to mount the switch and the socket to your table and hope to run an extension cord from these two to a wall? is that correct?

Agreed, loads of character. The cases themselves are fantastic too. Not only to they look classic, but they're seriously reinforced. They're also 16s! It's kind of a mystery that they don't sell these at the LHBS.

Straub in PA still has the old school returnable bottles. they are the sturdiest and most beat to hell things I've seen. they look identical to the bootless posted by revvy. for a 4 dollar deposit i don't mind using then for a while myself...

I'd still drink that beer. AND continue bottling.