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Why did you go for 90 minutes? Did you also account for evaporation for the additional half hour? If you compensated for that you wouldn't have to add so much top off water and your gravity would be a little higher. I don't have beersmith in front of my but 1.055 seems a bit on the low end...

Id sub the booster with DME/LME from the LHBS if you are shooting for a high abv. The DME/LME will give you some body as well as fermentable sugar and won't leave your beer too thin. You finished product will taste slightly maltier than something without the DME/LME added though because like...

I'd drink it! FWIW I also think it might be yeast rafts, but I've never seen them in my fermentor before. I would not however shake any more of the bottles. Keep the sediment settled at the bottom. Cheers! :mug:

+1 on the delayed pitch. Even if you pitched it before you drove home I don't think you'd be over aerating it. But brewing in the parking lot would be pretty funny :ban:

+1 on the mill! They aren't too expensive and it REALLY gives you the freedom to have some serious grain on hand. I'm to the point where I brew every weekend and I have 50# sacks of pale malt, maris otter, pilsner, white wheat and munich stashed in my home brewery. Not to mention various...

What is your FG reading? It may not be done fermenting yet which could result in some nasty flavors. If there is still sugar to be fremented you could try to make a yeast starter from some champagne yeast and pitch that into your fermentor(s) in an attempt to clean up some of the off flavors...

For me I like to keep it (kinda :o ) simple. Id like to get into a single tier system someday with pumps and all the fancy buttons and gadgets that go with but, like mikemet said, I am that 22 year old that can make good beer with what I've got on hand and I really enjoy that! I have found...

RDWHAHB. Like you said its still super fresh for a lager, youve just gotta give it time to clean itself up :tank:

I also brewed a specialty wheat stout with notty once that was absolutely the best beer I've ever made. It isnt that far our of the realm of that yeast but it made some fantastic homebrew!

I just carbed up a batch of Munich Dunkel that I fermented with Irish Ale yeast. It's interesting to say the least, but surprisingly palatable!

The fruity flavor is not typical in that style. Lagers are intended to be a very clean, crisp drink with very little ester. They are however meant to be served at that colder temperature so its good that you get only a very slight estery aroma :drunk:. If you give it some more time to lager...

Thanks for the info. I actually have a copy of Brew like a Monk but Ive only just skimmed through it so far. It was never my intention to ferment in the keg as a primary (I didn't even know it was an option until I did some reading after my little mishap) but Ill take a peak for that specific...

I have tried a keg fermentation and I did so without the use of blow off or an airlock (I was in quite a pinch). I would simply bleed most of the pressure off periodically and I let it do its thing for about 2 weeks (until it stopped releasing so much CO2), then I bottled it. The beer turned...

And now I'm having an Independence Day Imperial Stout that I made.

I'm drinking a Munich Dunkel that I brewed a few weekends ago. My first ever triple decoction, it's pretty tasty!

I can understand that. If there had been a bunch of water added I probably would pitched it too. That or reboiled it for ~15 minutes or so. Ive heard of some of the craziest things falling into chilling wort, icicles, snow balls, dirt, etc. Its almost always worth giving it a shot in the...

+80 gallons so far! = 23117

Was it just tap water? I donno if it woulda pitched it :/ Hell, right now Im drinking a beer that had a bunch of hose water added to it because i didnt know my wort chiller was leaking for like 30 minutes while i was chilling :o Edit: And its not too bad!

Your equipment should be just fine. Just make sure you give it a good scrub with some pbw/oxiclean and you should be good to go. While I can see the appeal of glass carboys (I have 5 sitting at home collecting dust) they dont serve too much of a purpose. If you want another fermenter I would...

Yea you would for sure have to up your volumes due to evaporation. I find that even in my 15 gallon kettle I get quite a bit of evap in an hour. But I'd say do it haha :fro: