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Damn, when I was doing extract it took me 4 hours. Doing all grain takes me about 5 hours. What the hell was I doing wrong with extract if everyone else was only about 2.5 hours? Oh well, FML!

Tie the rope around the bag. I did one batch BIAB and I had hold the bag up by myself while it drained. It sucked so I just bought some coolers and went that route. IMO, BIAB sucks because of that problem other than that BIAB is cool.

Maybe next time

Looks like yeast to me but i could be wrong. I know it's not mold tho. Get one cold and crack it open.

40021 5g bitter chocolate oatmeal stout 5g ruination clone 5g pale ale 5g orange hefe 5g German hefe 5g hop bomb (from Austin brew) 5g old style English ale 5g apple wood smoked porter 5g German Oktoberfest 5g imperial rye ale 40071

Made a pumpkin brew once

I've only made one pumpkin brew and that was about 2 years ago. We used canned pumpkin and we baked it first and added it to the boil. Then we added a few shots of rum to the secondary. It turned out wonderful and people are still asking for a repeat, only I don't like to repeat brews. There's...

That sounds fine. And if hops get into you fermentation vessel, don't worry about it. They'll settle to the bottom in a day or so.

Good luck and have fun! Cheers!

Agreed! All is well.

WoW!!!

Don't mess with it. Let it ferment and when it's done, then worry about kegging it. That pic look perfectly normal. Just give it a little taste on keg day and then you'll see.

I was just about ready to shell out a butt load of money for a 4 tap kegerator. Thanks to you, I'm gonna have a 5 or 6 tap for less than half the price I was about to spend. Thank you so very much! Thank you thank you thank you! I really mean it.

It had a mix of both. They were very crisp. I forgot the exact yeast strand but if you look on more beer you can find it when you put the hefe in the cart.

I don't think I could have said it better!

Update: The hefe I made and fermented at about 58 degrees turned out very crisp and refreshing. Everyone loves almost all the beers I've made at the low temps. It takes longer to ferment but I think it's worth it. Give it a try to see what happens.

How do you know how much sugar to add at bottling? If its a stout, how much? A porter? An IPA? And so forth. Is there a way to tell? FG maybe? Because 4 1/2 oz can't be right for all beers. I could be wrong but I have a feeling that I'm not.

What is the best IPA from AHBS? I will be receiving hop bomb in the mail on monday and I'm looking forward to brewing it. But I'd like to know what you guys think is their best kit? Oh, and I haven't had anything from them yet. I usually shop at morebeer.

Ok great, thanks guys. Stupid question, I know, but I had ask because I'm doing my first dry hop and that's what happened. Just didn't know if it would impact anything. Thanks again! Cheers!

An anyone tell me, what would happen if you dry hopped and the hops all floated to the top of the carboy?