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assuming this for a 5 gallon batch? yea, you want 4 times or so more for wet hops but there's no way to know the alpha acid % unless you get it tested. For this reason I always just use store bought hops for bittering so I know exactly how much to use. Putting, lets say, 2.5 oz of store...

Maybe the 60 degrees you say you did the rest at wasn't warm enough? 60 isn't 65-68 so maybe it just wasn't warm enough to fend off the diacetyl. I know when I used to naturally carbonate in bottles... the rule is 3 weeks at 70 degrees... I had mine at 68 degrees and they didn't carb well or...

You're supposed to do a diacetyl rest after fermentation has completed since it's produced during fermentation. I usually do mine closer to 70 degrees for 2 days or so. Edit: sorry, didn't see the dates.. Looks like you did the diacetyl reset after fermentation. Perhaps it wasn't warm enough?

Looks ok to me. Just rack from below it into your keg or bottling bucket and leave it behind.

You should be good. Once you add the priming sugar they'll perk back up again assuming you followed proper sanitation procedures for adding the fruit. When I bottle I cold crash before racking over to the bottling bucket and they always carbonate up nicely at room temp for 3 weeks.

I only sparge with 180 degree F water so it'll get to a boil faster. I used to do it with straight tap water to save time but then realized it took much longer to get it to a boil that way. As already stated, if you keep and eye on the ph and gravity you should be able to stop it before you pull...

I've never heard of them but I've been out of the loop on the online grain order game because I was getting grain through my brew club. Now that we haven't met in months I've started buying through morebeer again. I have 2 kids, 4 and 6, and I've been brewing well before they were born. I can...

I used to rush it until I got tired of the last beer being the best beer and wishing I didn't choke down the first few. Now that I'm coming up on a decade of brewing I have learned that waiting until each individual beer is done is always better. Each style can have different time requirements...

Sounds like the perfect excuse to enjoy an 8 hour brew day. "Sorry, hunny... my strike temp was too low so I had to do a decoction mash."

I usually wait until fermentation is complete to dry hop but now a days a lot of brewers dry hop just a couple days into fermentation. The New England style ipa changed the school of thought. If you can cold crash before you package then that is the best way, imo. I used to bag all my dry hops...

I've heard biofine works well. I don't use any finings as I clear my beer with pre fermentation filtering, then it's just time, cold crash, then more time in the keg or bottle. It usually clears in a week or two after it's fully carbonated.

Should be good. All that krausen and c02 will protect the beer. Open fermentation is a thing! Check it out. This mishap is a right of passage I feel and a lesson that only takes 1 teaching to learn from, haha.

If there's nothing growing on it then I'd give it a try. Even if it's not perfect once it's carbonated, conditioned, and chilled it will taste better.

A new mill is a great upgrade. I love being able to crush my own grain and brew whenever I want to. Had mine for years and it never gets old. A lhbs is closing down here too and there's only 1 other one around. I can usually score sacks of grain on the cheap through the club buys but covid put...

Yeah, get yourself some lme/dme or some good ole 2 row base malt and you'll be all set. For a pumpkin ale you're just going after ibu's. Look up the ibu on your favorite pumpkin beer and match that number with whatever hop you want. Use a brewing calculator to figure how how much hops to use to...

I cleaned and de-labeled 2 cases of bottles, then bottled a 5 gallon batch, then washed yeast, then put yesterdays wort in the fermenter and pitched the yeast. Haven't had bottled homebrew in forever.

I got a bottling wand to bottle a triple decoction pilsner. Woohoo!

Managed to squeeze in an American amber ale today. I wanted to brew a nugget nectar type beer so I added a ton of hops in the whirlpool. Looking forward to this one!

Got a 2 pack of spigots for my bottling bucket. Going to start bottling a few batches again. Love having my kegs but some beer was just meant to be in a bottle.

My Priceless Pup oatmeal brown ale. My 14 year old yellow lab, Cooper, loves the treats from this grist.