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I hate to say it, but I think this looks bad. I had several in a row go bad and it turned out to be my transfer hoses. Funny things start happening 1 - 3 days after transfer. Don't toss it yet though, let it set a week or more. Sometimes it's still drinkable. Either throw out your hoses...

boil your priming sugar in a little water, pour it in your bottling bucket, then siphon your beer on top of it. Bottle right away.

How much gelatin do you use?

1. The best way to keep clean bottles is to always rinse them well after using them. I always gather up my stored bottles and take a look in them to ensure there's no crust. Then they go in the dishwasher on Sanitize cycle. I've never had a problem. Otherwise soak them overnight in...

1. Boil hops - Usually boil for 60 mins. recipe says 45 thats fine. Flavor hops are around 15 - 20 mins remaining and Aroma are 0 - 5 mins. Thats just a rule of thumb. 2. Yes, the Honey is your priming agent. Boil as described and add to your bottling bucket. 3. 1.5 qts of water is...

In my first couple beers, I had the Mr. Beer keg fermenter which is about 2.5 gallons. I used to boil a gallon or so of water add a half a 3lb can of Liquid malt extract and a half oz of hops. After an hour, I'd add the rest of the can and the hops. I would cool that in an ice bath and pour...

I have two plastic buckets I use for primary, because they are 6.5 gallons and have plenty of fermenting space. I use glass for secondary. Glass can store for months without oxidizing the contents.

Did you boil the honey? Honey is not sterile. You've got to add it to some water that is boiled or I think you're adding wild yeast into your beer. I had wild yeast when I didn't get my siphon hoses clean. The result was that The wild yeast would continue fermenting in the bottles...

I'm not sure where the payoff was, in bulk or bottle storage. This is the longest I have bulk aged - and it was not deliberate, I just kept making other beers and never got around to bottling that one. It has improved continuously after bottling last July. It's carbonated nicely, laces the...

I made my Number 8 a year ago. I left in primary for a month, then transferred it to secondary for 6 months. I basically covered it and forgot about it. When I bottled it, I added a packet of Champagne yeast along with the priming sugar. I was worried that the high gravity and 6 months...

I've dry hopped in primary with no problems. But you certainly can transfer to another vessel if you want to. I transfer from a plastic bucket to a glass carboy if I'm going to store for awhile or bulk age. I do this for high gravity beers and for lagering. Plastic can oxidize over a period...

I did this with a jar of trub after about 2 mos. Some might recommend against it, but if you sanitized well you should be fine. Here's what I did. filled a 1 qt container with the yeast cake. After two months it was two layers. Beer on top, trub on the bottom. I carefully poured out...

With Dry Yeast, there is no need for a starter. Its cheaper so I use it quite a bit. SafeAle04 or Nottingham are great yeasts and I've never had them fail. I store them in the freezer. I always proof the yeast before using. That means I add a little warm wort and water to a small...

Simcoe = Alpha 12.2% Chinook = 11.8% Cascade = 6.4%

Whats the diff between FWH - and 60 mins? BTW thanks for all the ideas all!

I'm making a pale/IPA today. I have 4 oz hops and was curious for input about how I should schedule the additions and/or dry hop. Recipe: Partial Mash 4.5 lbs 2 row 1 lb Crystal 40 .5 lb Flaked Barley 3 lbs DME Hops: 2 oz Simcoe 1 oz Chinook 1 oz Cascade Any...

Yes, it is, and nobody complains till I start lagering!

My first homebrew was Mr. Beer. I liked it and it made me more interested in making good beer. I then went to extract and 5 gallon batches. I've done 50+ batches now. Now I do only partial mash beers using 6 lbs of grain in every batch. It's an incremental learning process. You will...

Ok - The glass Carboy may be unecessary, but a shiney clean glass carboy with 5 gallons of a beautiful golden copper colored beer is the best centerpiece a kitchen table has ever had! It will instantly impress your guests and they will be envious as you gloat with jealous pride over your...

"1st Fermentation". Also called Primary Fermentation refers to the time you pitch the yeast, till the time it consumes the fermentable sugars and the gravity of the beer stops changing. It is usually fully complete in 7 to 14 days. After that you can check with a hydrometer over a couple days...