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Can't say I have ever added nutrient to beer during fermentation. But I have added malt extract to bump gravity with good results. I would dump it in then gently swirl the fermenter a bit or gently stir with a sanitized spoon being careful to not aerate. And do it right away. don't wait.

Distilled water is void of everything yeast want, so yes adding some yeast nutrient may help or take care of your issue. If adding nutrient, get a nutrient that is geared to beer rather than wine. One example is Wyeast yeast nutrient. It contains pretty much all of the vitamins, minerals...

The mouthfeel will change as will the taste after it is carbonated. Now that you have opened the fermenter you should keg or bottle right away :)

Curious to see how the experiments turn out. Please post updates when the beers are packaged and consumed. :)

I'd let it ride. The bucket is already ready for the trash pile, making vinegar, or sour beers in the future. If you keep it and keg it after a month or 3 the worst thing you are looking at is a new siphon w/tubing and o rings for the keg you put it in. Best case it turns out awesome and you now...

You really should just use what you like to ensure you are happy with the end product. Bourbon is just like beer, food, and anything else that passes over your palate. It is subject to personal taste. I happen to really like Buffalo Trace so that is my go to for Bourbon infused beer. A little...

From what I understand the rootlets will dry up and pretty much just fall off after you kiln the grain (bake in your oven). BYO magazine had a good article on home malting you should check out if you have not already.

10 gallon Plus pot gets my vote. Started with a 7.5 gallon pot then went straight to a 15.5 gallon pot. I also have a 10 gallon pot. Both work well. I prefer the 15.5. Higher boil off rate and I never.........repeat NEVER......have to worry about boil over with 7 gallons of wort at the start of...

Be safe. Mold is bad. Toss it.

Surprised no one suggesed lower mash temp :( Mash at a lower temp, and as others said use a high attenuating yeast. Wlp099 or wlp545 will really drop the fg in a lower gravity beer mashed around 147 degrees F. Other yeast strains to look at are wlp007, and wyeast 1335.

A quick search will bring up countless threads regarding whether to use secondary or not. More a personal preference than anything in my opinion. I like many, just do a long primary. 2-4 weeks depending on the beer and yeast used to clear it. If the beer is a style that needs to be aged before...

There are a ton of clubs in the area. For those of you in the rochester/clawson area I would recommend checking out CRAFT http://www.crafthomebrewclub.com/, KGB http://kgb-club.org/, pontiac brewing tribe http://pontiacbrewingtribe.com/, or the SNOBS out of waterford...

My favorite non-citrusy hops are columbus, east kent golding (or any golding variety), hallertau, hersbrucker, sazz, fuggle, and perle.

@TxBrew :rock: Breakfast by the river :rock:

Please don't take offense. You have that priced a tad high. It is completely roahced out and has no taps. Tap towers with taps sell via local resturaunt auctions for less than $100 in much better condition.

I usually dump mine through a fine mesh stainless steel strainer when transferring to my fermenter. It helps aerate a bit and give me less trub in the fermenter which is great if I am going to reuse the yest.

Add some gypsum to the boil. Helps the hops stand out. Also try to ferment at a lower temp than usual. Fermenting at a lower temp will help preserve aroma. Fermenting under pressure is even better. When your beer is 80-90% fermented then dump in the dry hop addtion. A hopstand is the best...

Biermuncher's centennial blonde. Fast turn around (you need it rdy soon), everyone loves it, and it is just so damn tasty on a hot day. Do a 10 gallon batch and spit it. Add fruit to one half and do the other as a plain old blonde. https://www.homebrewtalk.com/showthread.php?t=42841

While it is uncommon for dry yeast to not take off it can happen. Pitch in another pack if you are concerned. A $3 pack of yeast is a pretty minor expense and will put your mind at ease.

Pale ale, american wheat, DIPA, and a dopplebock.