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Haha it definitely looks like blueberry smoothie, but that's probably what you would expect to see with blueberries & yeast together. I am waiting for the ESB bottles to carbonate. Planning to brew Irish red v2.0, but I need to get some fresh wyeast 1098 from the LHBS first.

To get less opaque red 1) choose dark roast (roasting process is what gives you the red color and also the roasted flavor should be there, just do not use too much (between 1% and 2% of 500-600L is fine, 1% is mainly for color and more than 2% can make the roasted flavor and color excessive...

Learn it here by listening to the examples & recording your own pronounciation (flash support needed). @ebbelwoi "Saaz in the bras" could be nice if you boiled or dry hopped using bras instead of hop socks (or dried your homegrown Saaz in the bras..).

Kilju is widely brewed (at least) in Finnish prisons in plastic bags from bread crumbs, usually behind the toilet seat so that guards wouldn't notice. Sometimes youngsters brew it at home when they are not legally allowed to buy alcoholic beverages. I'm having hard time to believe that any...

StarSan is a sanitizer, not a guaranteed sterilizer. So small amounts of anything may actually survive if equipment is contaminated and sometimes that could be enough. It is probably true that some microbes are more vulnerable to StarSan than others. I haven't heard this about wild yeast before.

What Qhrumphf said + that a lot of yeast in solution makes it look lighter in color (but more opaque). So it looks darkest when in fermenter & yeast has dropped to the bottom.

Probably the transfer from the kettle to the fermenter (or the starter culture) as it becomes sour in the fermenter. Do you keep the kettle properly covered during wort cooling so that all the stuff in the air wont be landing there? Then immediately pitch when it has been cooled down and...

+1 for high quality rye crystal such as Simpsons.

I think the whole idea described in OP is to avoid using malt, taking all the fermentables from molasses (like Washington's beverage) and trying to get some taste + maybe some nutrients for yeast from unmalted grains. But I am afraid that raw grains won't give you much of the flavor that...

The green-blue thing is definitely a sign of copper ions in solution. It is probably caused by copper oxide that dissolves from the surface of the wort chiller. Pure copper itself is fairly inert unless you have some unwanted oxidizing acid/substance(maybe some cleaning agent) in your system...

Sounds good. Never trust the airlock. If the krausen is there it is fermenting for (100.0%) sure. You can't always notice the gas leaks even if they exist, this is what I have learnt myself. A miniscule gap somewhere could let all the pressure/co2 out (and later some amount of oxygen in). Gases...

How does it taste? You are boiling without lid, did you check the mash/sparge pH? When doing all grain you want the pH to stay below pH6 for the entire mash & sparge, it tends to rise during sparging unless you control pH. pH depends on the water & grain, too. But if the water tastes good and pH...

Tomorrow!

I bet Bud Light Apple takes some apple/-extract/-flavoring. So no need to look for apple in hops. It is basically a mass production graf (light lager beer + apple).

How does it look like, the recipe of Landlord by Wheeler? I think his Fuller's ESB was quite far from the modern truth, lots of crystal and all too few late/dry hops in his version. The hop varieties...those were definitely British, but not quite the same that they use at the brewery.

I think the effect of thickness to fermentability is not so great as long as you stay inside the typical range of 2.25-3.x liters / kg. Temperature and time are far more important. If you like it dry, you could benefit from dropping the temperature between 146-150F and giving it a bit more time...

Building a starter to brew some ESB on Monday or Tuesday. Really busy now so must see. Got some additional ideas how to handle the process.

Old yeast could affect taste by providing nutrients or affecting taste/outlook directly. Especially when the amount of additional yeast is so high that it affects the amount of trub they see... I don't know how easy it is to tell how exactly all that old yeast affects the outcome. It will...

I guess its the same with any aromatic fruits, herbs (maybe even hops ) that fresh material contains highest level and widest range of aromatic oils. Dried stuff is sometimes useful but will lack some nuances.

According to Briess their Carapils has no diastatic power (rather typical caramel malt although very light colored) whereas Weyermann's has quite a bit of diastatic power and can be used in higher quantities. According to specs Weyermann is actually a bit darker (1.4-2.9 vs 1.5). Both could be...