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so ive had a lot of life occurrences happening and had a brew sit for 6 months or more.. newborn and work has taking over my life recently but now getting back to hobbies i love... kind of worried because seems to me i have in infection but yet i thought age only made homebrew better. please...

Mash @147°F for 1 hour Mashed out @170 Sparged 170 hit hot break in boil dropped 1/8 of about 2.5 oz sorachi hops 1/8 @30 mins 4/8 @ 60 mins.. dissolved about 8 oz of belgian candi sugar now my question come to dry hopping i need to know when i should add the hops in fermenter .

Ok so got a new kit in today. all brewed up in fermenter now. my second try at brooklyn brew shops Everyday IPA. Mash@148°F for 60 mins mashed out at 170 Columbus Hops at Start boil 1/5 th Chinook Hops 15 mins after boil ""30 mins into boil ""45 mins into boil ""55 mins into boil ""60...

so this is my very first homebrew... few things im kinda worried about a few things... one tons of sediment at the bottom i guess is from me only straining wort once.. main thing is i feel like its not fermenting heres a pic. please ask questions and ill provide my best answer maybe we can find...