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I agree. The ring around the bucket shows that you did have a fermentation And it’s done. The bad thing is you may have oxidized it by adding oxygen after the first yeast finished fermentation. Hopefully the second batch of yeast scavenged some of it. Nothing to do now but bottle it, drink it...

Taste a lager after a week. That bitter nasty taste is yeast bite. You shouldn’t taste it in a finished beer.

Fermenting beer is going to be about 7 degrees higher than ambient so upper 70,s is way too hot

I’ve never done this before but want to give it a try. Coincidentally my copper chill it broke on my last batch I found a stainless one on letgo for 25 bucks. I Have a question, I am a BIAB brewer. Would it help to fill my bag with crushed malt and submerge it in a bucket of water that was...

After a month near freezing you might have to add new yeast if you’re going to bottle condition. Two days at 40° and then raising to 65 or 70 should be fine . Many of us refrigerate starters for a couple days To make the yeast fall to the bottom and go dormant and they come right back when you...

Carbonate bottles at room temp. To carbonate a keg at 40 F. Is going to take about a week at 10-12 PSI. Some people burst carbonate at 30 psi and are done in a couple of days, but that might not be a good idea for your first kegged batch. I usually just do 10-12psi and wait a week. The beer...

Disconnect the liquid line from the keg when you are not using it,

I would save the two row for a pale or ipa. Pilsner would be good but you could also try kolsch malt

Use bottled water from target or wallmart to get going. As many people have said, focus on fermentation temp control , yeast starters, and oxygen first.

Sanitized foil will protect a starter. I boil mine in a the flask and put the foil on for the last 5 min. When adding yeast. I shut off any fans and use a burner to create an upwards draft. [/ATTACH]

I have a chin up bar in my garage that has been used much more for beer than chin ups. One time I was brewing in my back yard so I used a ladder and a broom. Put the ladder through the handles on the bag, lean it on a step of the ladder and lift the broom up on your shoulder. Much easier than...

I also use an Air compressor.It works great for this, and drying off the inside of tubing.

The same thing happened to me for my first 5 or 6 batches. I thought I was using too much priming sugar but it was attenuation. I started making yeast starters. I always use liquid yeast. I also bought a brew belt for about $20 so I could raise the temp for the last couple of days. Those...

He's right. Leave it alone. You will oxidize it if you do. Why are you thinking about doing it? If your worried about attenuation, you can warm it up a little (5f)for the last couple of days.

Learn something every day. Thanks Gavin. Sounds like a good recipie too.

that does sound low. I read that you dont get much growth with a 1L. I usually do 1.5-1.7 Liter starters for ales. The best way is to use a pitching calculator. Beersmith has one or you can go to Mrmalty.com . You enter the date on your vial or pack and the starting gravity of your beer and it...

Always make a starter. Its not just for yeast growth. It also gets them revitalized and ready to go again. Your beer will still ferment down with or without a starter, but it's going to be better with a starter. Aren't we all doing this to make the best possible beer? If it's too much work ...

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Try it without an air lock. I use aluminium foil covering the flask during the boil. That way, you know everything in there is dead. After you cool it down,Shut off fans. Take the foil off the flask just long enough to put the yeast in. I hold it In one hand so it doesnt touch anything,also keep...

The color changes because of fermentation. IT would.still be the same color if all the yeast were dead. Sometimes you can see krausen on the top after about 8-12 hours but it drops fast in a starter. You could take a gravity reading to find out for sure but there's always a chance of...