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LOL I just noticed that!! That's Hilarious.

yep just wait till it gets in range of the instructions by the kit.

yes it should get better with kegging

No, brew your own has recipes embedded within but next to that there are their respective extract recipes. However, this way you get more used to making your own recipes as it would be like with all grain if you choose to go that route. There are recipe builders that could make this easier.

Yes, it does happen when I bottle I mix the bucket by rocking it back and forth, it gives you more consistent sediment mix. What I mean by this is when you are close to the bottom of the bottling bucket you get more settlement such as yeast and trub which could impart different flavors bottle to...

IMO try creating your own extract recipe! Most LHBS has DME and LME for sale and hops... so why don't you try making your own recipe and at least get used to doing everything on your own first.

yes, it is very normal at this stage and you cant really tell anything from it, it's not carbonated, it will change.

according to Wyeast that yeasts attenuation is 71-75% so you are a bit low by the looks of things so it may be fermenting yet.

That looks like a lot of hops floating on top of the beer and no foam, hops don't normally sink they float. I don't know much about double IPAs nor do I know anything about NEDIPA but I do know that I think you fermented WAY to warm, however, I may be wrong. Your beer is sitting at 7.5% and has...

actually, I fudged that up lol, I didn't see that you pitched at 140 then yes get more yeast

don't worry about it, it will be slow to take off but you will be fine and plus some yeast that recommend rehydrating have you rehydrate in 104*F water

well, that puts you at 6.5% now I don't know anything about mead so this is kind of tough to pinpoint so let me search around...

well, it depends on how crazy you want to get some people age stouts in secondary or bottles for up to three months but it depends on how long you can wait until you succumb to the urge to drink, you don't have to but you can...

First off even though most recipes call for a secondary fermenter they are completely pointless unless you are aging for a long amount of time... A thermometer and hydrometer are must have so I would put it on your list and also a strainer (its just nice to have)... That's it I think...

Did you record an OG or did you just let it go, the reason I ask this is that you could test the specific gravity and add the OG and the number you just recorded into brewers friend ABV calculator and see if you're in the ABV rang you want. Then you can figure out where you want to go from there.

Hello, today I am asking a question that has been bugging me for the last nine hours now.... can you wash wine yeast? I'm getting into yeast washing on the beer side but today I had to rack my wine into secondary and the thought crossed my mind. I mean it would be fairly simple to do because on...

Sadly I have only made two gallons this year but I have roughly around seven gallons left in total.