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Leave it until Saturday. Take an FG sample. Then expect to leave it at least another week. If the sample is ridiculously high, then worry.

Divide all the weights by 3 and multiply by 5. Leave the times as they are.

I was thinking my failure was not allowing the cold break material to settle out before siphoning to the FV... and avoiding sucking it all into the FV. I was intending on... next brew chilling the wort to 20-25C with protofloc iin the boil, then leaving it for a few hours and siphoning above...

I've noticed this a few times, but if I put a conditioned beer into the fridge for a few hours and it maybe gets to 10C/48F it stays clear and tastes great. If I leave it in the fridge for a day however, down to 2-3C/34-36F it goes completely cloudy like it just came out of the FV! I know...

Off flavours: http://www.howtobrew.com/section4/chapter21-2.html

Wasn't ale originally brewed without hops? Was it not one of the great kings like Henry the 8th that made it illegal to put hops in ale because it was make it impure? I believe people started adding bittering herbs until the churches started to control these as well. I'm led to believe that...

How do you think I feel. I'm in the UK and this forum is plastered in fire arms and "Glock" forum adverts!

I used 12g of rehydrated Mauribrew Lager Yeast (Aussie lager yeast), they were out of stock of Saflager and WYeast packs are £7.50 over here, so just too costly. EDIT: It has taught me something... the home brew shop I bought the demi's from sold them with corks not caps and grommets. They...

My first two brews were kits + kilo and... they had that (what I considered) standard home brew 'twang', slightly solvent, slightly apple, slightly sweet, but sharp fruity tang that was rather unpleasant, but drinkable. I tried adding DME to the next one, but for some reason also added 700g of...

OG was 1.050. CO2... hmm... It looks like an active ferment, there are chunks of trub spinning around in it like it's being boiled.

So... 12 days fermenting at 12C and the bubbles started to slow a lot. Great I thought, my secondaries arrive in 2 days I'll take it out of the fridge for a bit of a room temp rest before racking to secondary and lagering. Sounds reasonable? I thought it did. Fermentation was rapidly...

And there is always 2 small chest freezers (from a SH shop or Recycle website). One set to 60F for ferment, one set to 70F for bottle condtioning. Might require modification for those temps though, or you could control it manually as when switched off they hold their temp quite well for 12-24...

100A is a LOT of power.... oh, wait, you are USA, so on 120V? Okay, so that's half of what we get in the UK for domestic premises, we used to get 60A/240V, but now get 100A/240V. Still, 100A * 120V = 12Kw. A small aircon unit draws about 2.5kw to 3kw. If had 2 of them running, you would...

I'm 99% sure it was finished fermenting, unless you think the "bug" that was growing on the surface may consume more than the priming sugar+yeast and produce more gas? I'm also 99% sure the stuff on the top was not produced by yeast... at least not the coopers yeast....

No, they are not. Which is why I feel sorry for you and not for Becks or Stella or for the fact I can buy as many cans as I like of Stella, although I think Becks only comes in green bottles... but it's brewed only 200 miles away :)

Yes, hands up, well deserved. :)

I expect as Revvy points out, it's cause it's young and also the Williamette hops. It's 3 weeks old and it's fine now, except the funky sediment which I can live with. Doesn't taste bad even when a floating chunk of sediments gets in the glass LOL

Well, it's bottled. Decided sooner the better. Most of the white film stuck on the side of the bucket, but I left the last 2 litres in the FV. Primed, bottled, looks okay. I'll keep an eye on it. Fingers crossed.

I just tasted it and... it tastes like beer. I added a very strong bittering hop this time, so I and definately taste bitter, but nothing else obvious.

I'm thinking about racking it to a bottling bucket tomorrow and just try very hard not to suck the film into the syphon. Thing is, it completed it's ferment in the first week and has sat with a dark, foam free surface for 6 days. When I peaked in on Monday night it looked okay, just a few bits...