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What are these? Waiting on boil its freaking me out

The cleaning of all was done with dish soap. Making wine this was not a problem. I was of the opinion that beer brewers were unnecessarily anal about their cleaning (WAS). Next time I am in the local brew supply, I will be purchasing a detergent. It was definitely a vinegar smell. A little sour...

The fermenter was a 1 gallon wine jug. The unfermented beer didn't quite fill to the neck of the bottle. During fermentation some particles from the grains were pushed up and stuck to the inside of the neck. The particles were present for these reasons: my grain mill is cheap. My grain bag was...

My first batch of beer went sour. It smelled like vinegar, tasted sour had some weird dark brown slime on the surface. think it's mostly due to me not filling the primary well enough, some unfermented grainy crap got pushed up along the neck and probably spread from there. Still odd that it...

E eh, if there's no mold it'll be fine

I dumped a sample right after the final boil into a mason jar and tight lid all in fridge

I saved some unfermented wort to make beligan candi later. should I just dump it?

where do you live? are you only selling everything, I just want the kettle. what did you do to piss off your wife??

Hey fellers, I read everyones post and will take everything to heart. thank you for all the advice. I'm going to lower the hops to 2oz as was suggested, and try to just add most at beginning and small amounts throughout. I have also decided to lower the "belgian candi" addition to only .5 lbs. I...

Haven't brewed beer in probably 10 years. I bought a 50 lb sack of barley from a feed store. Got 15 sprouting as I type, gunna malt it myself. I really love dark ales really malty flavor, not so much hops. Trying to make a 5 gallon dark strong Belgian ale. Anyways, here's my recipe, if I could...

Okay I'll try that next. The freeze thaw is smart, was going to say boiling helps break down the fruits too, but I'll try freeze thaw instead

I figure it'll concentrate everything down to bring the gravity up, but maybe it's the reason. Next time I'll try 20m max maybe that's it

Okay now I'm thinking it's either the water or my taste buds. I don't add any nutrients or anything. I decided not to use anything unnatural in my winemaking from the getgo. no idear what dap is. I'll have to ask my wife what she thinks. It's a sort of bitter saltiness on the back of my tongue...

Here's my last recipe/method. I like doing my own thing and figurin it out. I use whatever fruits get gifted to me, mostly citrus. Have access to a ton. 1gal recipe 2lbs Buddha lemon fingers 1lbs banana 4lbs white sugar 1cup raisins 1 apple 1 parsnip 2gals water black tea bag chop all fruits/veg...

First time posting, but I've been a creepy lurker for a long time. I've been making a gallon every month, and when I rack for clearing or bottling whatever, the wine just is super salty sorta flavor almost bitter but no, just salt. Is this something that goes away after a few months of...