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The recipe was....interesting to say the least, but I think we all can think of some experiment that didn't go so well. If you have the space and can afford to use up the bottles (assuming you bottle), sure let it ride for a long time and see what happens. You never know, i doubt it will become...

You need to definitely pitch more yeast...a lot more. For that size of a batch with that OG you would probably need at least 4 fresh vials. That's why starters are necessary. You can spend as much as you want on brew equipment, but if you don't treat your yeast perfectly (proper pitch rate...

The thick layer of compacted yeast and trub at the bottom of your primary does not go to secondary. Other than that in the future, you need to pitch at a lower temp. Low 70's / high 60's is ideal. Above this and the stressed yeast will create many more precursors for esters and fusel alcohols...

i used the BMBF (we no need no stinking beer gun thread) for a recent competition and it worked out great. I bottled a few days before the competition and the beers turned out perfect from the bottle.

I don't have any recommendations on where to get a new kit as I don't know the best deal, but I'm just warning you that once you start this journey you will never be the same.....in a good way of course :D

We used to buy this for parties here in college and let me tell you, after a long night of only drinking this stuff, there have definitely been simpler times....

I like being able to create something from scratch, something I love and be able to enjoy it time after time again. And every time it could be a little different. It could be a pale ale, a porter, an IPA, etc. It is something that can be refined so precisely that it fits exactly my tastes...

Were your guys' beers not judged by a BJCP certified judge? Mine was, what about you guys? By the way, do any of you know what the requirements to be a judge were? I was under the impression that multiple judges would judge the beer (at least one BJCP certified I would hope) and then they would...

Congrats! I had an IPA (14B) I entered, I knew the hop profile wasn't quite right and I was just looking for some feedback (make sure no off flavors, etc), but I got a 32. I was satisfied with that, but after seeing you got a 44 and didn't place, I don't know how I feel about that now! :D Care...

you making up these recipes or following tried and proven ones? If the former, try doing one in the recipe section that has raving reviews as a test batch. Do everything you are doing and see what you can pick out. I see you didn't say anything about yeast starters or aerating. The proper...

let it sit longer, if you use whirlfloc, it very well could just be that you racked more trub than usual without noticing. My guess is it will clear as you pull more from the keg.

1. What kind of tubing is that? and 2. You have nothing to worry about oxygen wise. No clamp needed, i promise.

Would use some more water, but it would chill faster ;) Do an experiment, see if the time saved actually saves you money, extra bags of ice can get expensive...

you're probably good. It was on the outside of the spigot, no biggie. just oxyclean and sanitize and you'll be good to go again.

just leave the lid closed and nothing bad will happen ;) I say stay on schedule.

used both, on convenience level, i prefer starsan

i highly doubt cooling coils are running there, but the easiest thing would be to drill into the wood and then drill into the hinge and into the wood, creating 4 screw holes. You can buy heavier duty screws at home depot as well if you'd like. It will work out fine.

You need to give us your whole detailed process from sanitation to when you pull that first pint. Everything, in one long list. It is a huge guessing game until you do that because musty and stale are typically oxidation, but it looks like you have that covered. Just list it out, your entire...

Unless your dog/cat takes a dump in your kettle, there is a very, very good chance your large amount of yeast will outperform the little bit of foreign organisms introduced during cooling.

in active fermentation the fermenter would act as a heat source inside the fridge and could easily be at a higher temperature than the jug.