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Ok, this is just my opinion, but if you have never kegged or casked beer before, why would you want to start now? Especially since the pressure is on, and the people at the wedding who drink your beer will be the judges of its quality. Sure, you may need to collect a ton of empties, and...

Well said, Shakesbeer.

I use a blowoff tube for about a week, then switch to an airlock.

I make starters just to watch mini fermentations...even if I'm not gonna use the yeast anytime soon. I store the fermented starters in the fridge for a month or more, and still use it to ferment beer. I rigged up a hilarious looking contraption above my kitchen stove to support the BIAB bag...

I suspect it's the cold breeze from the AC unit that is allowing you to get the temp down to the low 50's. If the AC is nearby the cooler, it's shooting out much colder air than 70F to get the room temp down to 70F, which means it produces a mild form of refridgeration in the immediate area...

That's amazing. I gotta try this. Dunno if I could attend to it every 8 hours though... Do you also have a fan blowing on it to cool it down to the low 50's or are you achieving those temps just with the ice bins?

Not at all. It's called a blowoff tube, pretty much everyone uses this method. Don't worry, there will still be plenty of yeast left in the fermentor to get the job done.

Oops! You are right. I accidentally put 60 minutes for both hop additions in my calculator. Editing the Citra to a 15 minute boil gives me 47 IBUs. Thanks.

When I boil water at 212F it is very noticeable. The water has bubbles continuously rising to the top all over. However, with wort I am at 212F and there is no "rolling" boil and no bubbles rising to the top. The wort basically has a bubbly film on top but it doesn't appear to be moving...

If you have room in the fridge you can keep it in there. Like bread it will take longer to go stale at colder temperatures. Also, keeping it in the fridge will keep it away from bugs. Just make sure to take it out of the fridge the day before brew day to bring it back up to room temp, so you...

Well, my mother is out of town today so I am making a beer that I think she would like. Of course I'll be drinking most of it, but I think she will like the idea that I made a beer for her. I am making her a Pale Ale and I want the citrus flavor to be dominant in this beer. TYPE: All Grain...

I think he means that the IPA fermented with lager yeast at ale temp.... will most likely taste like garbage.

Let's see...since I have started homebrewing, I have saved exactly -$543.75.

Well after dumping your priming sugar into the primary you could have just racked it to your bottling bucket and bottled it. The sugar would be thoroughly mixed into the beer by racking it over. It's not like the sugar went anywhere in such a short period of time... Or you could just let...

Don't tell that to your neighbors. lol

Well I'm not too knowledgable about making steam beer, but personally I'd rather have a consistent 60F than a temp fluctuating between 50F and 70F. Also, is it worth spending all that money to air condition your house to 70F while you are at work all day? I know that if I did that in my...

Well, ambient air temps and the cooler size will play a part. Once it starts getting warm out that ice will melt rather quickly. The amount of cool water surrounding your carboy will play a part in how quickly it warms up. Less water means it will warm quicker. My personal opinion? It's...

Yes, they will affect each other. They are competing for food!

For a 1.06 OG beer, I'd leave it in the primary a little longer to allow time for the yeast to clean up after themselves. You didn't mention the temp, but if it is in the high range (above 75F or so) this could be another cause of the butterscotch flavors. It appears that you pitched plenty...

What was your OG? You said the beer was in the secondary for 2 weeks. How many days did you have it in the primary, and what was the fermentation temperature?