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My recommendation would be to use a wine conditioner, just before bottling - something like this - http://labelpeelers.com/global-vintners-wine-conditioner-500-ml-p-4006.html?gclid=CIGEgbXb37oCFc9QOgodzA0Avg&zenid=9gpkitnkfj9a46at0n68gc4md1 I think that using a sugar for sweetening may work...

It looks like you have a great fermentation going. The stuff at the top will either drop naturally, or you'll clean it off when you wash your carboy after you rack your beer. You don't need to do anything with it now, or even worry about it. Relax, have a homebrew! What type of beer are you...

Controlling fermentation temperatures is one of the keys to making better beer. And the yeast you use and what you are tyring to get that yeast to do, from a flavor perspective, will determine the temperature you need to hold. For my brews that use yeasts that require higher temperatures, like...

Here's what I'd try - Chinook@60, Cascade@flameout, Pacifica - dry hopped. Best of luck!

Caboose Brewery. Singing Rails Brewery. Other Side of the Tracks. Nickel Plate Road Brewery. Nickel Plate 779 (you could develop a cool logo with a stylized steam engine as a brew kettle).

That' not a good sign. You likely got a bad yeast pack. Bummer!

I think that this is not a good idea. good lagering requires temps in the 30's. Can you stick it in a fridge or keezer just to get in into the 30's? Even below normal fridge temp is better.

Here may be part of the issue. When you use a smack pack, you really need to read the instructions. It says something to the effect of smack and let sit at room temperature for at least 3 hours until it swells. Leaving it in the refrigerator temperatures stops yeast cell growth. So...

I'm sure this is a great opportunity to pitch your book, but are you really saying that adding .5 liter of fermenting beer as a yeast source is an acceptable way to ferment a 19L batch or wort?

Wait, wait, wait! A 24 hour measurement is almost useless - or maybe completely useless. The yeast haven't had time to do much, if anything at all. How long did you wait for swelling after you smacked it? And what was the date on the pack? Was it sill fresh and have you kept it refrigerated...

I pour off the clear liquid (decant), because I want to minimize any change in flavor to the beer I just brewed. The liquid you pour off is beer (the yeast converted the wort for the starter into beer) so it won't hurt anything, but adding it to your wort could affect the flavor just a little -...

I'm new to cider making, but my experience with beer is that CO2 does not adversely affect its aging. I've carbonated beer and poured a couple, then realized that the beer needs a few weeks to balance the flavors - and I've had good results, even though the beer has been at full CO2. If you do...

Abita - brewed just outside New Orleans

I think you killed it, and you'll need to re-pitch. And 6 hours for starter activity is a little soon, and the room temp at 65 should be OK.

This diagram is correct - it shows one wire from the indicator light to hot, and one to neutral. Connecting the indicator light "in-line" with any wire will not work. You need both hot and neutral going to the light.

My guess is that the fan is completing the circuit to light your indicator light, but current is not passing through the light so the fan is not energized. The colors and placement of your wires is a little confusing, as I assume that green is the ground (and should be in the middle of your...

Yes, you can easily do that with a little planning. Here's my process - I create a starter with a new vial of yeast, and 1L of wort made from 1/2 cup of DME. I put that into into a 2L flask on a stir plate, and let it grow 24-48 hours. You should see a nice krausen form and then recede...

I would add them with your other additions under your "Dry Hop" heading. Then let everything mellow for a coupe of weeks for the flavors to balance out. And soaking in vodka is not a bad idea either, but I've found that a little heat pulls a lot of flavor out of the cinnamon - which then ends...

+1 - good to think about different brands and their strengths

There are a variety of measurements in calculating of drops per ounce - I've found that if I use 550 drops per ounce, the flavor of the large quantity is close to the flavor of the sample. I think you may have skewed results if you use 900.