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At 26 days total, unless your temperature dipped way down for a long period of time then you are done! It's normal for beer to off-gass some of its Co2, and one bubble every two minutes that sounds like what it is. I'd bottle it. Good luck on the competition. Let us know how you do!

Personally I would just accept the mistake and not worry about it, but if you want it to be exact to your recipe then one thing you can do is boil some water on the stove, add the hops for 30 mins and then pour it into the fermenter.

Sounds to me like your beer is highly out of balance - not because you put in too much hops but because you didn't crush the grains. This means that the malt won't come through half as much and offset the hops. Did you take an OG and FG? And then what was the hop schedule. Those numbers will...

Out of curiosity - what was the criteria for making this list?

@TheLadybugTree Try this website: http://www.alternativecommutepueblo.com/2011/10/ahanhc-gold-medal-winning-recipes-for.html

Pushing the lid helps it ferment faster, hence the bubbles you see when you do it. Haha, just kidding.

Did you keep records on how much of it you drank yourself and how much you gave away? Or would you say that you give away home brew at the same rate that you would shell out to your friends/family/neighbors commercial beer?

Yeah, my brew 'assistants' all tend to stand around and yabber. And no matter how many times they've helped me, they never know what to do until I tell them, and still manage to do things I've repeatedly told them not to do, such as, picking up the wort chiller inside the kettle and plunging it...

Build yourselves a wort chiller - they're not that expensive to build and will chill your wort down in as long as it takes you to sanitize the bucket. And I will repeat a previous poster's suggestion - you want to go colder than 100. You want to get to pitching temps, which for most yeasts is...

I call bull**** on anybody claiming they've saved money with this hobby. Once you factor in the equipment costs (which you never stop buying), and how much homebrew you give away - it's a losing game.

Thanks very much for the reply. I pulled another glass tonight and its improved, but still has enough debris to alarm a guest. I plan to drink as many glasses as I can tonight to mitigate any problems for Saturday. Funny, I started out with a preference for leaf hops, but have since...

... and out of curiosity, why does hop debris not appear to settle in the keg like it does in a cold crashed secondary? Is the carbonation pressure the culprit in keeping a lot of it in suspension?

So normally I like to secondary and cold crash before kegging - it gets me very clear beer. Unfortunately this time around I didn't have time. I racked a beer - a really great IPA with lots and lots of dry hops, directly from the fermenter into my keg. I ended up with LOTS of hop debris...

I've never used it before but according to the specs it is a low attenuating yeast (70%). It will depend on what else you put in the brew on whether or not it's stuck or if it's done. At only 1 week in primary it may well kick back in and lose some points. Post your recipe and your mash temps...

If the OPs story is true the its up to him to decide if he wants to brew or not. We're not the brew police, we're here to tell people how to do what they want to do when it comes to brewing. So back on topic: OP, as someone suggested, giving the fermented beer time to settle in the fermenter...

You mentiomed your space constraint - only room for teo vessels in the ferm chamber. That actually not a problem - once initial fermentation is done you are safe to move the vessel out of the chamber to room temperature, unless you are doing lagers. So, give them say, 1 week, in the chamber...

Another vote for do not stir.

For #5 look up the term 'blow off tube' and you'll come across how to make one.

I take it this article is in answer to the guy suing Molson-Coors over their marketing insinuation that Blue Moon is a craft beer? I doubt he'll win but I hope he does.

The bubbling isn't much of an indication of active fermentation - it can be carbon dioxide releasing out of suspension from in the beer. 9 days though is young to bottle a beer and it may even lose a few more points. Give it another week or two in the fermenter - this will give it time to...