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Could be old extract. I've picked up a metallic/mineral tinge to older extracts. Could still be the water. well water can often change drastically from season to season as the water table changes with the 'input source' of the water, rain/snowmelt/runoff, etc. extracts generally have all the...

hefty price tag. i'm way too cheap to spend that much on a grill/smoker.

any time you're questioning whether or not to go with decoction, the answer is always yes.

pull a half gallon and add enough dme to make up the difference. 5 minute boil if you're worried about sanitation.

#2 is right up my alley, but nugget for bittering...:mad: what a waste of a delicious hop.

i'd use honey instead of dextrose, as there's a little more flavor to be had out of it. burnt or almost burnt honey can also add a good bump of alcohol aaaand flavor. toss a small amount of maltodextrine or lactose if you want to compensate for the lost body.

the drains all connect at the same place, so why not?

needs more taproom and a urinal. other than that, looks ballin! color me envious. i'm stuck with messing and subsequently cleaning up the kitchen for my indoor brews.

cheeseforum.org is a wealth of information, and you can poke fun at passedpawn there too. that alone is well worth creating the account.

fwiw, i've had the best outcomes with blues. the mold seems to cover a multitude of deficiencies in milk source. that being said, washed rind cheeses are also pretty foolproof and result in very unique and tasty results. pulled curd cheeses are a bit fickle, but so worth it. especially...

ditto. i also really like a bit of home made vienna or munich based crystal malt for a little sweetness on the finish.

sounds good. i've done similar and it always turns out great.

pils for sure. it's clean and crisp and lets any other malts shine through without being bland.

crushed by a fresh pillow, maybe.

this. you can push it for quite a while if it hasn't been opened, but after a year or so, it really drops off.

go ahead and bottle. it will clear up with time in the fridge, after letting it properly carbonate, that is.

gelatin is a great clarifier. you can just dump some bloomed gelatin right into the primary fermenter. give it a day or two, and it should be much more clear without totally dropping out the yeast you need for priming.

normal beer foam bubbles. nothing to be concerned about. your hops created a nucleation point for co2 to come out of solution. keep the lid on until you transfer and try to minimize oxygen exposure as much as possible.

in my experience, that is very likely an infection. keep it very cold and drink it before it starts to funk out. also, it's time to sani-bomb all your stuff. boil anything you can; scrub, bleach, and sanitize anything you can't.

no problem! we're all here to learn