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To me, sounds like everything is good. I think some loss due to leaving the dregs on the yeast cake is normal, for me, anyway. I do not transfer to bottling bucket anymore. I used to do that, but now I just try not to disturb the yeast cake when I add sugar and bottle. My only thought about...

Very cool project and photos!

Well, I actually have a batch that needs dumping. Nothing special, a dark extract brew. One week after bottling it was fair. Two weeks after bottling, good. Three weeks after bottling, fair. One month: poor. Two months: awful. Three months: indescribable. It just got more and more sour. First...

That is pretty much the way I feel. Clearly, my taste in beer is not like most folks here. I do not care at all for the super high IBU IPAs. Anyway, I think that the OP will be just fine either way. For me, tasting a new batch is like opening a present: maybe it will be great, maybe not so much.

I boil all the extract for about ten minutes or a little more. Off flavors - how would I know? It tastes like it tastes, and usually pretty darn good! I have noticed that Munton kits instructions are to just mix the extract with water, no boiling at all. I ignore those instructions and boil...

I would just dump that wort. Maybe it would turn out to be great, but even if you reheat it to kill the infection I bet that it will be just as good as that last cup of coffee that I forgot about and rehated after a couple of hours.

28 degrees C should equal 82.4 degrees F if I remember the conversion correctly. I do not think that will kill most yeast, but I do not have any specific knowledge about w3470.

I was thinking the same thing. I wish I had the problem of the head only lasting ten minutes. El Duderino is doing better than me or most of the commercial beers that I drink. And no, I have no suggestions - if I did I would use them myself!

I thought this thread meant that folks got a different belt for every level of brewing that they achieved, like in martial arts. A white belt for a pale ale, a brown belt for a brown ale, a black belt for an extra stout. What a let down!

Honestly, if you are using LME you can get away with just a couple of gallons in the boil. It might affect taste or other qualities, but it works. And it makes good beer. When I am starting to boil a large amount of water I will split it like dbsmith suggests, and maybe stick a quart into the...

Smaller tradition type mugs are kind of hard to find. I use these: they are kind of pricey, but I like the size. I can get one crystal clear pour out of a bottle to admire and savor; then a smaller serving full of yeast just to gulp down.

Unfortunately, in four states I have had the experience of getting a motel room and then going over to a service station for a six pack and discovering that I was in a dry county or town. I still remember the instruction I got for finding beer in Arkansas. "Just drive down the highway for...

If I understand you correctly, the beer was bottled after fourteen days in the fermenter. I think you will be fine. But ... if you are worrying, then put the bottles in a plastic cooler or tote or some such just for peace of mind.

Three inches is a lot more trub than I have ever had. I always get less than an inch in a six gallon Bigmouth bubbler fermenter. I have never used Sorghum syrup - maybe it has special properties that lead to trub formation.

I suppose that plenty of folks would think that my little brewery is illegal. I wonder how the local LEOs would respond to a report that an old geezer is brewing beer in his garage. It might be like Reefer Madness, with axes chopping open the garage to get to the evil homebrew. I am still...

I am in Alabama. We were one of the last two states in the country to legalize making beer at home. There is a limit on how much beer and wine you can make per year, 200 gallons? I wonder if that illegal winery was just a few guys pooling resources to make their wine. It does appear to be a...

I do not see where anyone has actually answered nreed's question about the sickly sweet flavor at bottling. I would say that my beer does taste somewhat sweet when I am bottling. Maybe not sickly sweet, but a lot sweeter than the finished beer.

I do not make IPA (or often drink it, either), but I have noticed that my home brew is really good when it is a few degrees warmer than I like store bought beer. Basically, when I open a Busch Light (my go to BMC), I like a scum of ice to form on the top when I pour. When I open a home brew, I...

As regards the yeast packet incident: Just because something can introduce bad microbes does not mean that it will. Folks were making beer millennia before we knew about sanitation. I would not worry about it. I do not see any problem with the volume except that you will not have as much to...

How I nap. How I wrap Christmas presents.