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So i got inspired to do this thread after last nights brewing session. I was making my first all original pale ale recipe and had been drinking homebrew all afternoon. Everythink was going fine intil the boil. I got interuped right befor the boiling point and it ended up boiling over, must...

Haha! Thats what she said

I pulled the air lock and smelled it and it still smells awesome.

This is Bm's outer limits ipa recipe in the last few days of the secondary after dry hopping in the primary. Gelatin was added when racking and it is super clear but every day there is more of this yellow stuff on top. Is it just residue from the hops or gelatin or am i infected with something?

Stupid question but what is a SMaSH?

Im stiil fairly new to brewing but have 7 brews under my belt. I recirculate with my set up and cant seem to get more than 67% efficiency.

But do i need to let this stuff sit in the primary for a month now that it has fermented?

Brewed this up last weekend but i think my grain crush was a little large OG came out on the low side at 1.063. I think a 10 gallon batch is way to big for BIAB by the way. Anyway I used white labs 004 irish yeast and its dropped th krausen and i checked it tonight, at 1.018. Should i rack it...

Yes , not even one day, an hour. I said its not even close , which may have alot to do with it. I just took a sample from what i kegged. I dont know i guess i was just expecting something different.

How long should this beer age? Kegged it tonight, its nowhere close to fully carbed but at this point i really dont see what is so great about this beer. But i only had it in primary for 1 week and secondary for 5 days.

Heres the primaries, they were 6 gallon carboys. The secondaries are 5 gallon.

I was starting to wonder that myself. Im at work now so i cant check the airlock till tonight, it didnt even cross my mind to check it thismorning when i noticed it. I it is it shouldnt hurt the beer?

Any one know what this is? Is the beer infected?

THis is BM's centenial blonde. I just put in in the fridge last night to chill it before kegging and thi morning one of the secondaries has the milky looking stuff on the top 1/4 inch of the carboy. Anyone know what it is? Fridge is about 38 degrees.

Here they are in the secondaries after one week. The one on the right used nottingham and on the left 1056. The notty seemed to be finished after only 3 days in primary so thats why it looks clearer. SG was 1.047 and they were both at 1.004 when they went into the secondary. Can't wait to...

Brewed up 10 gallons last satureday, followed BM's recipe but added 6 extra pounds of pale malt an upped the hops a bit. Og cam to 1.047 and 5 gallons got the nottingham yeast, the other 5 got wyeast 1056. The both took off within 8 hrs and the nottingham carboy seems to be ready for racking...