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Well guys I discovered the issue, and boy am I an idiot. I used Irish moss for the first time this batch, and obviously didn't read anything correctly. I put the whole 4 oz bag of irish moss in my brew, rather than the 1 Tsp it called for. So no wonder there was so much damn trub. Pretty...

Thanks. I thought it might be hops and trub too just seemed like way too much considering I strained the wort when pouring it into the primary, then left a good half gallon in the primary when transferring due to all the residue. But I guess since this is a very hoppy beer and I used Irish...

So at this point is there anything I should do? And will all that residue at the bottom just stay there? And does that mean I'll lose about a gallon of beer? Sorry for all the questions, still just confused what exactly happened.

So I am still fairly new, and I am brewing an IPA (this one to be exact.). I just racked to the secondary to dry hop and it just looks strange to me, so I was wondering if anyone could let me know what is going on? The beer has been in the secondary for about 24 hours as of the picture...

My only fear is shaking them up too much and causing them to become flat or something else. Is it possible to cause an issue from shaking too vigorously? I gently rolled one bottle around to try to loosen it up but it didn't work. My only concern is that the beer may be missing something due...

I'm new to these forums, and I am currently carbonating my second ever batch of beer. It is a pale ale (http://shop.greatfermentations.com/product/brewbq-pale-ale-extract-beer-kit/extract-beer-kits), and when first bottled I put them in my basement to carb up, however it was unseasonably cool...