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Welcome. I'm actually from spokane, but I've been stuck down in oklahoma for the last 4 years (wife's school). I will hopefully be moving back in about 3-4 months.

I have about 8 beers left from my nut brown ale, and my current brew is still about a month and a half away from being ready:( . Till then I'm attempting to stretch out my remaining homebrew by drinking the left over bud-light and michelob ultra a buddy left over. I'm not attempting to start...

I would say it's not too uncommon for a starter to take over 12 hours to have noticeable/active fermentation (especially if your temp was on the cold side). As for the sediment on the bottom is yeast, and it's to be expected to settle.

Dumping the trub into the primary is a lazy habit that I've formed, but from here on out I plan on using a strainer. I've done all my brews the same way you just described and they've turned out well. Your beer will definitely won't be ruined

I can't speak from experience about the scorched wort, but I would assume a caramel tasting brew? I do know that it is hard to get a true pale-looking brew from using malt extract. If you're worried about color, here are some methods to help brew lighter colored ales...

A recent thread brought up the question, but it seems that the easiest method is to strain your trub/hot break before transfering your wort into the primary. I'm just curious how often you all use clarifying/finning agents if at all.

I've actually only done two batches, neither with any clarifying agent. My first batch was an all extract brew that was clear, then my second was a mini-mash that was cloudy. I actually preferred the taste of the cloudy beer, but I believe visual presentation is a significant aspect of a good...

the egg white method doesn't sound like anything I'll be trying in near/distant future.

I was reading this article on beer clarifying agents, and was quite surprised to see that egg whites are used for clarity. Has anyone ever tried this? http://www.bollweevilbrewery.com/index.php/articles-info/clarifiers

I think you did very well...I would however recommend a thermometer. If you don't have one it will be hard to steep your grains otherwise

Very true. I couldn't wait the recommended 4 weeks to crack into my first batch. But now, looking back on it if I had to do it all over again, I would have waited at least 4 weeks if not more.

Thanks for the experiment. I'm a new brewer and am fascinated with lagering, but don't have the experience/equipment to take a stab at it. I would definitely be willing to invest the extra work/money into it if I knew it made a significant difference.

I'm a big Gonzaga fan (originally from Spokane, WA home of the zags) so I'll be watching NCAA basketball, and of course brewing until next football season.

This is batch #3, and my first time using liquid yeast. I assumed that liquid yeast would take off better than dry, and as a result of my idiocy, I didn't bother making a starter. There wasn't any airlock activity for at least 30 hours, so I went to bed pissed off at the thought of having to...

When I pour my homebrew, I get a nice head of foam, approx. 1/2 inch, but there is always a few bottles out of the batch that when poured, produce massive amounts of foam. In these bottles, I would say up to 50 percent of the glass ends up filling with beer foam. So far, I haven' noticed any...

What about Sapporo, Japan...Beer in vending machines, that's awesome!!!!

Just a question. What temperature are your bottles sitting at??

You'll probably want to keep it at the same temperature that you fermented at. You don't want it too cold or your yeast will go dormant, and your beer will not carbonate.

Awesome...do you think he will ever make it home???