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Unless you replaced your CO2 tank with and O2 tank and pumped your beer full of oxygen, your beer is fine. :mug:

I use a simple clothes line clip to suspend the racking cane tip above the sludge. When the beer level gets low, tip the carboy (or bucket) slightly with a small 2x4 (or something) under one side, so the beer pools in the "corner" of the bottom and you get all the beer out. :mug:

What temp is it fermenting at. Might be worth getting the ambient temp up to 70 degrees to thaw out some otherwise chilly yeast.

Early on before I began buying in bulk, I brewed nearly 200 gallons using Midwest Supplies as my exclusive supplier. Customer service was always exemplary. Delivery prompt (one of the few that used Fed Ex to insure Saturday deliveries). If anything, they erred on the side of over delivering. My...

Back sweeteing is simply adding non fermentable sweeteners to a cider after it has finished fermenting. In most cases, you can back sweeten prior to carbonating. Always add the sweetener in small doses....taste...and add more if needed. I like splenda or Stivia.

Even at its largest coarse setting, it is still a "grinder" and not a crusher. If you're doing partial mashes or extracts with steeped grains, this might be okay...using a mesh bag. If you're doing all grain, running 6-8 pounds through this thing would take a lot of time, and again....the...

No worries. All totaled, my FWH Tits Up beat out a combined 64 other entrants to take home two golds, a silver and a grand champion high gravity brew-off in three separate competitions. I know pointing this out is a pathetic display in your eyes, but unless you were that one person out of 65...

Well now you're just hurting my feelings. Ya big meany.

Blow off tubes. Don't leave home without em.

Welcome. Your incredibly stupid questions will make you fit right in around here. :mug:

Just dump and refill the blow off container with water. Run your hose under a hot tap to loosen most of the gunk and prevent clogging. Otherwise, you're golden. Nothng is going to work its way through that one-way yeast avalanche.

The Patriot.

I always use a paint strainer to hold my spices. Makes for a cleaner transfer and eventual cleanup. https://www.homebrewtalk.com/f14/just-another-brew-day-pics-99893/index7.html

Micromatic http://www.micromatic.com/draft-keg-beer/taps-faucets-pid-4329A-3E.html

Welcome. Brew early. Brew often....repeat. :mug:

My name is BierMuncher. And I FWH my IIPA's "Tis Up" - 2 Golds, 1 Silver. I think I'll go with what works for me.

Welcome to the club.

I would take .75Kg of the Marris and toast it in the oven at 175c for about 40minutes. Also, don't dry hop a bitter. The 60 minute and 5 minute additions are what you want for the right hop profile. Mash it high and no longer than 45-50 minutes to give a strong malt backbone. :mug:

Done!

There should not be a "drastic" difference between a 60 and 90 boil in terms of the color.