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Thanks for the quick for the response...I figured it would look pretty gross if it was infected. It's only my fifth batch so I guess i was a little more paranoid than I should have been.

Hi all here are some updated pictures...we are supposed to bottle tomorrow so let me know what you think.

I like the ginger idea but you can get an ounce of it for like 79 cents and it'll be fresh so you could try that. I just made a Great Lakes Xmas ale clone with that honey and cinnamon sticks and it smells very good. Good luck!

Also look to see if you have some buddies that would like to brew with you. It's a lot of fun and you can share the cost.

Here's a better one...doesn't look good. The large bags are sanitized hop socks thanks guys.

Hi all. Recently transferred a iipa from primary to secondary and now it appears there are some stringy looking thing on the surface that look like an infection thoughts? Sorry for the dark pic I could take another if it would help. -mrwongburger

Oh, great thanks for getting back to me quickly.

So I saw a recipe on the forums for Great Lakes Christmas ale and it calls for two cinnamon sticks and one oz of ginger to be added at five minutes left in the boil. Question is what is the standard protocol for sanitizing both ingredients before their added...would putting them into a sock hop...

I just made an ipa and racked onto maybe 3oz o hops in the secondary and left that for two weeks and had good aroma might just need to have it sit a little longer. How long is it in the primary?

Thanks for the insight...og was in the high 1050s and fg was around 1015 or so iirc. Got the grains from Austin home brew and asked for them to grain finely but I'd have no frame of reference as to what fine really is I suppose.

K so I just finished my first ag batch and have some questions with how to make it better next time my recipe was 8lbs 2 row 2lb Munich 1lb crystal75 1.5 chinook 60min .5 nugget 20min .5 zythos 7min .5 nugget flameout The bittering was ok and the flavor was not bad but it's a little light on...

Thanks that's really helpful. I've wanted to try biscuit malt, do you think 8lb Maris otter 1lb biscuit 1lb crystal sounds good for a five gallon batch or is that too much biscuit or crystal?

Hi all, I just finished my first ag with a red ipa with good results and wanted to make an English bitter next. Ive looked around a little and have some ideas but wanted to know if anyone had a good recipe or certain grains you like for an English bitter. I would welcome help on hop additions...

Hello all. I'm going to have a dry hopped ipa about ready to be bottled in a week and I wanted to cold crash it to have the hop goo and yeast and all that good stuff to drop out. My only question is if I am going to bottle condition will there be enough yeast in the brew to carbonate the bottles?

Just as an update a friend and I finally got this brew done yesterday. I took out the chocolate malt and as of now I have a little bit darker of a color than I wanted but I hope that will clear out as it ferments. I was surprised that, unless I recorded the OG correctly, I hit my mark of 1056...

Thanks thats a good point. Do you think it would be ok then to ferment in a 6.5 gallon carboy for a few weeks then put it in bucket with spigot for a few days to dry hop? Or is a few days to long? Also I'm not sure of the process here. Can I add priming sugar to the bottling bucket then...

So I found a bottling bucket with a spigot online for pretty cheap. If I were to use this as a secondary fermenter should I then ferment for two weeks in the primary carboy and then siphon into the bottling bucket and dry hop for a few days then bottle? Or should I split the time differently...

Thanks to everyone who offered tips, i appreciate it. Ive looked at a few kits, but they all seem excessive for BIAB. Im under the impression this is all I would need for BIAB. Please let me know what I'm missing. This is all for a five gallon batch. 8-10 Gallon Brew Kettle Voile bag...

Thanks for mentioning this. I have looked at BIAB and think it would be a great idea. I dont have a propane burner and was planning on using a stove top for a five gallon batch. I know it wont be quick to get the temp up but it is possible right? I mean it shouldnt harm the brew at will it...

Thanks! I wouldn't want it that dark so I will definitely scale back the chocolate malt. Do you I should put the simcoe in at the 7 minute mark and keep the other two additions the same? Or move it around to have a more even distribution?