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Well, it's not horrible, but generally you'd like to leave the crud (called trub) out of the fermenter. Lots of people use paint strainer bags to minimize trub loss and get all that stuff out.

This may help: http://howtobrew.com/ Huge amount of very useful information.

I seriously doubt it's an infection. It's probably CO2 bubbles. That's what every beer I've every secondaried looks like.

If you had "extra wort", why didn't you just do a longer boil with a larger volume?

My thought as well, but to each their own.

That would stay good for years in all likelihood.

Probably because they add it at some point during the boil. I wait to add it until I transition from tap water in my wort chiller to ice water, around 150F. Gently stir it in at that point, complete the wort cooling, and then a much more vigorous stirring (aerates too!) once my wort gets to...

I generally tend to get more of a nutty character out of Victory, but you may be right about the low percentage. I generally use it around 5% or so, and I can tell a difference there.

Is there a separate version for the iPhone and the iPad; do you have to buy both? If it's just one app, does iCloud sync the app data correctly?

Not to be a dick, but you might be better off spending that cash on better equipment rather than 40lbs.+ of grain for a single batch.

Brown Malt is fine. It'll add a lot of flavor, but I wouldn't go much past what you're using. Have you though about trying Victory instead of the Biscuit?

Ah. Your wording made it seem like you were pouring the ice into the fermenter. Anyhow, you may want to look into using a wort chiller with a submersible pump to push ice water through it. My tap water is also around 85F, so I have the same issues getting the wort cold enough. Harbor Freight...

After. You're really dumping 20 pounds of ice into enough water to make 5 gallons, and your water temp only goes down by 10 12 degrees? Something seems off there.

This is a strawman. This obviously hasn't happened, because the demand for the product has not decreased even a tiny bit. If it eventually does, people will stop reselling HF beer, and they'll be super happy then, eh? Win win!

Fantastic, thanks for the link!

I think the issues is that he added too much water to bring his batch up to 5 gallons because the proteins the Whirlfloc coagulated scared him. Pour that into your fermenter next time, just stop when you hit the hop particles. It'll settle out and be buried when the yeast floccs.

Whirlfloc is something you can use when doing any brewing, be it extract or AG. Drop a tab in about 5-10m before the end of the boil. It coagulates proteins that are inherent in wort and settles them out so you end up with a clearer beer. It's not necessary if you don't care about your clarity.

It'll be fine. Low pitching temps just lead to slow fermentation. Off-flavors are from high temps. Just give it an extra day or two in the primary to make sure you hit your FG.

The amount of honey you'd use to prime is so small, you'd never taste it depending on the beer style. You might in a very delicate or light beer, but not is something with a more robust flavor.

Honey is close to being 100% attenuable, so if you're using yeast that can handle the ABV you're going up to, it should be exactly like adding it to water. You may have to repitch if you don't have enough activity. Just make sure you let it all attenuate, or you may end up with some complex...