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I've been fermenting from about 68-73 room temperature. I didn't expect the banana aromas, but I don't think that works with a quad according to BJCP standards. As for the wider vessel for open fermentation, how would I go about doing that next time? Does someone sell a wide open fermenter...

I've had a quad in the car boy since last Monday, and it is still fermenting. I planned to you open fermentation with a piece of foil wrapped around the opening, but there was too much blow off to do that. Now that the krausen has subsided a bit, would anyone know if it would still be okay to...

And I noticed the wort didn't smell sweet when I finished mashing. Possibly does that indicate something?

Also, I put the kettle back on the heat to try to boil it longer

By the way, I mashed for 60 minutes at 152 degrees

I just boiled my first barleywine for 90 minutes (ran out of propane an hour in, but got some more and continued for another 30 minutes), cooled it to 68 degrees, and the OG that was supposed to be 1.112 ended up at 1.056. I desperately want to fix this. Can someone give some guidance? Here...

How much do yiu add? I just brewed a pumpkin ale that is 1.00 after fermentation, and I'd love to add some body. Any thoughts?

Thanks

One more thing: would it be ok to dry hop when this is sitting on top of the beer?

Thanks for the feedback guys

I'm not sure if it's an actual infection, but there isn't a picture like this on here. I got great fermentation for 2-3 days after pitching 2 vials of WLP001, and when I transferred for dry hopping, this grew over the course of 5 days. Infection?

I dry hopped with pellets

Hahaha!

If this is due to the unwitting transfer of the yeast, would more continue to float to the top? If so, should I expect it to resink?

The big globs had me worried, but I don't smell any off aromas. I noticed I can't smell any hops when the airlock bubbles, and I was disappointed. So, do you think tomorrow would be a good time to add my second batch of dry hops?

Here are some pics of my newest batch in the secondary. I began fermentation at an OG of 1.076, and when I transferred for dry hopping it was at 1.016. I'm 4 days into the dry hopping period, and I've been noticing this growing on top. It almost looks like the yeast has gathered up top, but I'm...

I'm using White Labs 051, it's an IPA, and I'm doing what I can to get the temperature in my bedroom down in the 60's

by the way, my fermometers are reading 70-72 degrees right now

I just changed out the air locks for the 3 piece air locks, & I put a different lid for the one on the right and they seem to be bubbling just fine. I've just never seen it the yeast coagulate like that on top without forming a good healthy looking krauesen. Everything smells outstanding, but...

Last night, I mashed, boiled, added my hops and yeast, and transferred it into the fermenters. When I opened up the yeast it squirted out of the vial (White Labs) and got onto the outside of the vial a little bit. At this point, I realized that I forgot to sanitize the vial and I'm wondering if...