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This. It's infected with something. You can bottle it, but there is a risk of overcarbonation and bottle bombs since the bugs will ferment more sugars than your yeast can. You can age it for a while more and see what you get (it could be good, it could be dreck) or dump it. It's up to you. As...

3 possibilities why your beer is over-carbonated: 1. Infection (which my also explain the funny taste). Wild yeast and bacteria can continue to ferment your beer beyond what beer yeast will. Add priming sugar onto this continuing fermentation, and you can get foamers. 2. You used too much...

Yeah, that's nothing to worry about.

Could be proteins dropping or yeast rafts, maybe. Pictures could help us identify it for you.

A basic home-built starter kit: 10 gallon kettle Large grain bag (if doing brew in a bag) High-pressure propane burner (if your kitchen stove can't handle a full 5 gallon brew) Large spoon Large whisk Thermometer Hydrometer Pyrex measuring cup (2 cup) Kitchen scales HDPE Fermenter (6 gallon if...

I prefer to match, but that's just me. I don't go out of my way to match if I can't, though. As IslandLizard mentioned above, Light or Pilsen (sometimes you may even find Extra Light) work the best. I've used Amber with decent results, as well. My general "recipe" for yeast starters is 120g of...

I always make a starter with my liquid yeasts (I have never used Wyeast, only White Labs). The biggest advantage with using a starter is to let you know the yeast is healthy and viable - you never know how it was handled before you go hold of it. Starters are also useful if the yeast is close to...

I brewed one a while ago (I should do one again...), but lost the exact recipe when I moved. More or less, I remember using Saaz hops since I have trouble sourcing Lublin, as well. Generally, any noble hop should work in it I would think. As far as clarifying a Grodziskie, whirlfloc/irish moss...

2 different Hefes: Dunkelweizen: Normal Hefeweizen:

Saturday: Bottled 9L of Oatmeal Stout and organized my brewing supplies Sunday: Brewed 24L of a kitchen sink beer: Maris Otter, Pilsner, Saaz & Jarylo hops.

Are you cold-crashing your lagers & pilsners before trying to carb them? If so , you could be knocking a lot of yeast out of action, thus increasing the carbonation time. You could always add a bit of fresh yeast before you bottle. I leave mine in the (generally) warmest room in the house...

Yep. You may need to do a bit of trial-and-error to get the correct amount of ice bottles, but that's all there is to it.

All the above regarding cooling your beer is great advice. I have 6 1.5L water bottles that I rotate 3 at a time to keep my fermentation temps down (you might want to also consider brewing more in cooler months). Since you don't have a hydrometer, I'd wait at least another 1-2 weeks before...

It looks like carbon dioxide coming out of solution or a fermentation that's winding down. Nothing I would be concerned with at this point. Take all the usual precautions, though - use hyrdometer readings to determine if/when it's done fermenting and taste the samples. That will alert you to...

My wife's got several plays lined up each night while we're in London, so I might check this out while she's there one evening. I dig a good bookstore, beer-related or not.

Thanks for all the advice so far. The Beer Mile looks intriguing. I'm staying in Kennington, so it's only a few Tube stops away. @Derp - The Green Tree is within walking distance of where I'm staying in Bath. I'll be sure to check it out.

Tart and sour would concern me in my yeast starters. If it were me, I would't use it. Who knows, though - you could have an interesting experiment on your hand.

I'm off to the UK on Sunday for 10 days. Does anyone have any specific recommendations for awesome pubs/craft brew in Bath (or even Bristol), London, and/or Edinburgh? Anything you guys know would be appreciated.

(OG - FG) x 131 = approximate ABV. It's not the most accurate formula, but it'll get you damn close and it's easy to remember. If you ever forget to take an OG reading, plug your recipe into an online recipe-builder. You'll be able to get a decent estimate of what it was.

If I were you, I'd do A. The less transferring, the better. I've let beer sit/lager on top of a yeast cake for 2 months without issue- I think you'll be fine. While I do use secondaries, I tend to only use them if I know I'm going to need one of my buckets for another brew or to bottle. As far...