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Yes, put it in the fridge for approximately 24 hours, decant (pour off) the clearish top layer, keep the bottom milky layer. Its ok if you dont decant it all. Lack of activity means the yeast are probably done doing their job on the starter. The yeast are probably just taking some time to...

All over the internet http://www.thebrewingnetwork.com/Beer-and-Food/Shake-Bake-Hop-Fried-Chicken (its delicious)

Just to be sure, have you checked to make sure you hydrometer reads 1.000 in distilled water at calibration temp (usually 68*F)?

I agree with the bitter plan, my house bitter is (11 gallon): 2.5 oz ekg fwh 11 lbs pale .5 lb crystal 20 2 oz black pattent 90 minute boil (89% efficiency) Its very drinkable, very fast, and pretty much everyone likes it.

I use a defoaming agent both when i am boiling my starter in the flask and then when the starter begins to Krausen, it saves a lot of frustration in the end.

Sometimes I will use secondaries for beer if the pipeline is full and i just feel like brewing. Its a good way to free up fermentor space.

I have 2 9 gallon primaries (mostly for wine/mead) 4 6 gallon primaries, 4 5 gallon secondaries (I usually use them for wine/mead), its more than enough to keep 5 taps full all the time.

German dark crystal isnt quite the same as your standard crystal/caramel (But yes those names are generally interchangeable). GERMAN DARK CRYSTAL 55-65L: Adds body with more color and sweetness than English Crystal. Adds a unique quality found in many amber lagers like Oktoberfest

a) if you keep it cool it will be fine. Otherwise you will probably pour off a line full of warm foam before you can get your first beer. b) See a, and the cost varies greatly, based on DIY, sourcing the equipment, etc. c) Standard beer line Is it possible to use something like a keezer or a...

It wont hurt it to sit on the primary for a while. I usually go 3-4 weeks primary no secondary. If you want to rack it you can. If you want to know if its done or not take a hydrometer reading today and another in 2-3 days, if they are the same its done.

I entered my first competition about 6 months after I started, I did not do well, but the feedback was invaluable.

Got a smoker? I usually throw a batch of 10 lbs of grain in with my steelhead to cold smoke for about 24 hours in the winter and use that to make a porter. Its fantastic to me, but depending on the wood used it can come off like smoked sausages or bacon to many guests.

Autolysis seems very unlikely. I primary most of my beers for 3-4 weeks, I have had beers on the yeast for as much as 6 months with no ill effects. Contamination would be more likely (Even oxidization shouldnt happen that quickly in a cool environment). Can you post a recipe and yeast type?

Try some fermcap-s... it saves a lot of heartache.

Did you push the first 3 gallons out with CO2? Im just wondering if it could be oxidation or contamination from something sucked in while dropping the first 3 gallons out.

I have used purple hulless before, I used it in the first dark IPA I made (Primarily as a colorant) and it was excellent. I have since had some difficulty finding it.

I sometimes use a little extract when I cant fit enough grain in my mash tun to hit the gravity I want. If your having efficiency issues go back to the basics. Thats what I did (Laziness being my main issue), my efficiency went from 50-60 to 91%, and its been at 91% for the last 2 batches. I...

I have never brewed extract... I know nothing about it so it intimidates me. Just for perspective.

Normal, its just the yeast in suspension. Did you do anything to sterilize ingredients before pitching yeast? i did my first mead the same way, it was awful but it got you drunk.at that time that was success for me.

10 Gallons of blonde 10 Gallons Irish red 10 Gallons Porter 565