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I also don't have the best temp control its swings between 60-70 degrees during the day might this be the cause of the white film?...sorry for all these noob questions guys I'm new to this still and I just don't wanna have to dump the batch so of there's a way to save it please let me know

After I repitch how long should I wait to bottle?

Really not too familiar with pasteurizing...should I boil it again and then repitch?

It doesn't smell.bad at all I just dry hopped a week ago and it smells the way I want but this white film has me paranoid now

So if I bottle it will that film be present in the bottle?...

Just got home from work,checked my beer that's been fermenting for 3 weeks and its starting to develop a white film on the top...what is this? And is it still gonna be drinkable?

What's up guys? I live in Jersey City and I've made a few beers. I always go to Corrados in Clifton for ingredients. Just wondering where else has homebrewing supplies in the Hudson/Bergen county area?

Its 2 4lb cans should I just make a 5 gallon batch with it or is that too much?

Was just given 2 cans of Alexander's pale malt extract...is this stuff any good?

What kind of off flavors?

Made my 3rd beer last nite. I used 8lbs of Alexanders pale malt extract, i steeped some chocolate malt until it started to boil,centennial and cascade hops,and Nottingham yeast. Its been going pretty strong since this morning a lot of foam coming out,more so than my other too beers. Its 5...

Didn't do the OG and FG thing but I think I might need to next time...the taste was ok tho I think a lil more time will be good if they don't explode

I tried to keep everything as sanitary as possible but my first time doing this maybe I slipped up somewhere

First time Brewer here. I bottled an American wheat beer last week and got impatient and opened a couple today just for the hell of it. Both of them started over flowing as soon as I opened them. It had been fermenting in a glass carboy for 5 weeks so I assumed it was done and I used 5oz priming...