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They can still not be up to date on things. Keep going there if you want, as it does not matter to me one bit. The yeast probably would eventually make beer; but after 3-5 days with no noticeable activity you would be quite upset.

Size of the kegs (ie pin vs ball) matter to those who have a small kegerator/chest freezer or are trying to squeeze an extra one into their system.

Great idea! Of course, you could save enough money over time doing all-grain (extract is expensive!) to justify a nice BIAB bag and a larger kettle. ha ha it is a slippery slope :) This low an OG is definitely the way to start/practice with BIAB (my first BIAB with a $1 paint store strainer...

You could be tasting nasty yeast/trub. I would not bottle in such large containers (1 L = 33oz) going forward, as you mix up the yeast and crap with the second pour. Best is to pour slowly without stopping into several glasses and stop when you see the yeast come to bottle's shoulder and leave...

To increase competition success, enter the same beer in two categories: american brown ale and the english northern brown ale. edit: If you read the bjcp link cited, the overall impression describes Am brown ale as slightly more hoppy etc than the English version. Competitions are usually a...

Sweet. I made my Patersbier for my gf that was buying Amstel light. (I found it to be the best lite beer in our side by side taste tests without regard for price; keystone light for the price. YMMV.) If you are interested, I took the second runnings of a bigger OG beer that will be for me...

The great thing about homebrewing is that you can make your own "light" beer that doesn't taste bad. Just basically drop the OG (less sugars) and use a flavorful (read belgian) yeast and dry hop it. I just made a 107 calorie Patersbier. It is about 3.3%ABV. keep up the good work. I enjoy...

Homebrew stores notoriously give outright bad, misguided and/or outdated advice. It depends on the employee and the shop of course. I just nod my head and don't argue with them.

and next time check the dates on all yeast before purchase.

There is only a very small amount (if any) of viable yeast in a 7 month old liquid yeast package. check mrmalty.com I would not use it, and if they charged you full price they should be ashamed. Expired yeast should be at least half-off. You need to make a starter for liquid yeasts...

I would start boiling your top up water. Everything that touches your wort post-boil needs to be sterile or sanitized. and get a wine thief vs dipping a plastic kitchen cup in my wort.

Sorry to hear. It is safe to drink (nothing toxic can live in alcohol) but vinegar like flavors will only get worse. I would bleach bomb all your plastics, or replace or relegate to sour beer usage only. People have different budgets and views but I personally would not want to waste all the...

All my beers are no-chill (since 2009). I leave it on the stove overnight w saran wrap around the lid edge. For late hopping, I wait 15-20 min after flame out to add these hops. The kettle is still blowing off steam at this point but should be about 170-180*. Then I drop the lid on it and come...

Best practice is to pitch liquid yeast to a starter (WY smack packs do not increase cell counts, it just gives them some nutrients to wake up). This will be a viability check as well as increase cell counts so you don't underpitch. check out mrmalty.com Dry yeast have a lot more numbers so you...

Unless it has changed-- The all grain AHS "clone" is not the recipe that Wayne1 said was Blue Moon in the seminal thread listed in post #2 here. Different hops, yeast, grain and mash process. It may well make a great beer but it is not BM-- probably tastes better! just a heads up, if that...

I did this recently: attached a bottle filler to my siphon line. Threw it in the keg to siphon over. The liquid pressure and contact with the keg's interior kept the line flowing. Before about the middle of the keg fill, where I thought the yeast/trub would be the least, I pulled the line...

Have you done the strainer bit before? I was taught to "quietly" siphon. Seems like you just added a bunch of oxygen post-fermentation- which you note further down in your post is a good thing to avoid.

Not sure if this was for my benefit: I wasn't answering your question, btw

Brett would be my guess. My carboy with a WL vial of Brett B added a week ago looks just like those bubbles.

I'd make a spice tea with a sh!t ton of dried orange peels and toss it in the keg. Excess spicing takes a few weeks (months?) to calm down, depending on the beer and how much extra was used. You could make and then blend the beer with another wit to cut the spicing, but that is a lot of work.