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I am going to keg this next batch this weekend, and dial up the psi to about 16psi for the next week or 2, and then drop it down to about 5 psi to beer gun it in, and see how it turns out. I think I will chill the bottles this time as well. Last time I went straight from hot Star San to a cold...

I actually bottled at about 10-12psi, I didn't change the pressure, and just left it at serving pressure. I didn't release the head space or anything like that either. I didn't have any problems with foaming. Which after reading several different threads, that kind of concerns me as well...

I made a Hot Damnfelwein about 2 months ago, and used by Blichmann Beer Gun for the first time to bottle it from the keg. Initially it was carbed well, but now most of the bottles are almost flat. I brewed an Oak Aged Amaretto-Bourbon Porter that I would like to bottle, but am now worried that...

I made an Oak Aged Amaretto/Bourbon Porter recently and it was probably the best beer I have ever brewed. It has a subtle Bourbon flavor, with a hint of almond, and good vanilla from the wood. I don't like overly strong bourbon flavors in mine, so i just used a mason jar, and put several...

I had the opposite problem this weekend. I was brewing the Magic Hat #9 clone, and after I steeped the grains, I turned the heat up. It set for about 30 minutes but could not reach a rolling boil, then I realized the propane valve was only slightly cracked. I brought it up to boil, and...

I have never had any issues doing exactly what you said you have done. I steep mine in my 6 gallons, as I am raising my water temperature to 160F. I just make sure it takes 30 minutes to do this. Everyone I have ever done like this has been fine, but I also don't have any water issues that I...

Try the Porter Kit at MoreBeer, or the APA Kit. Both are easy, and produce good beers. The same can be said for the German Hefe, a crowd pleaser.

If you put your time into sanitation, your brew day will be very forgiving. Just imagine how much better your future beers will be, if you think this one tastes all right. Its all downhill from here!!!

A lot of trub is typical in my experience, mainly in the Primary, but still have a decent amount in the secondary as well.

I leave mine on for the entire first week, until the Kraussen falls. Right, wrong, or indifferent, I always use secondary fermenters, and use a 3 piece air lock on it. It might be in my head, but I like to think it is clearing up, and I am able to filter anything out of the secondary.

As long as you at least washed off the wort chiller, and put it into the boil with about 20 minutes left, it should have been properly sanitized. I don't think that is the issue. I would say, that my trub typically isn't that white though.

I have only been using liquid yeast. I have done several with a starter, and several without a starter. With the starter, it just finished quicker (3 days), where as just the yeast, takes about the normal amount of time. I worried about shipping temperatures and transport, since I live in...