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good call with the blow off. You are quick on your feet!

If it's for a primary you won't have to worry as much because the amount of CO2 coming off the beer. I wouldn't do it for too long if you were planning on doing it for a secondary though.

Just make sure they have Simcoe in them. This one has these specs. OG: 1.055 FG: 1.012 SRM: 16.41 IBU: 117.2 ABV: 5.6% 8 lbs Maris Otter Pale Ale Malt; Thomas Fawcett info 2 lbs British Crystal 55°L info .5 lbs Barley (Pregelatinized Flakes); Briess info 1 lbs Corn Sugar info 1 oz...

Was it good?

the type of sugar will result in a cider flavor if you are adding table sugar as your priming sugar - that is caused from an enzyme that the yeast create to break down 100% sucrose. It's where the argument of inverted sugar comes in. Unrelated to the carbonation but a reasonable question for sure.

I think you are doing fine. If you did proper sanitation I wouldn't be too concerned. It could just be the yeast strain.

There should be an Arcet near you over at radford. They do exchanges though. arcet.com hope that helps.

It's fine I mean typically you use Nobel hops but if you want citrus then that is a good call.

If it's PET go for it. It's a #10 stopper that fits in them.

1) How long has it been sitting? 2) What is the volume in the keg? 3) Can you not get corn sugar?

Where is the regulator in the fridge or room temp? If it is cold it doesn't always work the same.

Session beer and it was $15. It you go cheap it gets hard to make it complex but they are pretty good for the summer or low cal.

I rarely use a wort chiller. I just end up taking frozen milk jugs of water and then put them in the pot. Call me lazy but it works for me.

You would want to use light grains, but that is the obvious answer. If you are using light extract I would use extra light not golden light. If you are all-grain try pils rather then 2-row. Also if you are doing grains/extract with specialty grains steep at a lower temp like 149. If you...

If there is no air lock activity for an ale after about 48-72 hours something wrong has happened in general. You should see it jump up and down a bit. That means that there hasn't been too much fermentation at all as in a tiny bit. I would shake up the fermentation vessel a bit and see if...

I'm assuming you mean 13 lbs of Pale malt not 13 oz. I really like WLP004 for my stouts, if you didn't like that one I would go with the WLP013 - WLP023 isn't bad but it produces a pretty sweet/fruity beer in my personal opinion.

I normally wait until May because in my area there is a college that is relatively close. A lot of students that live in the dorm end up going on craigs list and nearly give away there fridges because they are moving or have graduated. So I look less at model and more at cost, if something...

Fermenting an ale I would do WLP090, it ferments crazy fast.

You start off with 6.5 gallons of water normally because for the full boil it will get down to 5 gallons. As far as your grains, ask if they can mill them. In the USA, most places should be able to - I'm not sure about in Chile. If they can't mill then you will need to buy a small mill...

Ya you are fine. It's probably just yeast that is getting kicked around and that could be sediment that it is kicking around as well. Just sounds like you have a strong fermentation. If you feel the carboy it should be warm. If you can monitor the temp I would just so it doesn't go crazy hot.