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No problem. You may be seeing yeast instead of DME however. Are you using a new strain than you have in the past? Some strains are more clumpy looking than others. Or is this the first time you used a glass carboy and seen it go to work? I love watching the yeast dance in there! I...

After brewing a quick Scottish 70/- (2 weeks in the carboy) for competition, I submitted it with the fear of diacetyl due to the short conditioning time. I kept tabs on the quality of the beer as it carbed and was very disappointed to find a large amount of diacetyl in the finished product...

I'm going to be brewing a Best Bitter (1.040) this weekend and want to slightly under pitch my London ESB yeast for a good amount of ester production. The last time I brewed an English Bitter I made a good starter, and as a result, the esters just weren't there. Mr Malty says to add 1.8 smack...

If more yeast was transferred to the bottling bucket then yes, it will carb faster. You will also have more yeast sediment in your bottles though. You can check them out a week at a time and see where they are. I wouldn't put them in the fridge until you're satisfied with the carb levels...

1) Since you just bought a new fermenter, just a rinse to get the dust out will be fine, but make sure to sanitize with star-san or something similar. After fermenting is done, use PBW before your next batch. 2) Extract will diminish over time, but as long as its stored in a cool/dry area it...

I'm always afraid of yeast dropping out, so I'll bottle after 4 weeks, then age as long as necessary. If you go over that, I'm sure there will still be enough yeast to carbonate your beer, but adding some yeast to your bottling bucket wouldn't hurt. Probably half a pack of US05 yeast would be...

I've found that when I get muddled beers it's because I'm trying to get creative with my recipe. Keeping it simple usually alleviates muddled flavors. You may find that a SMaSH beer with less hops may make it taste more pleasant. I usually don't go over 1 oz dry hopping. Or just try using...

Regular 12oz bottles? Normal caps? Possibly a leak? Head retention has to do with the proteins. Was it an extract? If you used irish moss or whirfloc you could have dropped out some proteins. Dirty glasses can also affect head. Did you try to rinse out your glasses before you poured...

What do your IPAs taste like? Why do they taste off? Your process and ingredients would help too.

Yeah add water till you get your target SG. You can use a brewing calculator like the BrewBot app to do this. Then take out the same amount of wort as the amount of water you added to get back down to your boil volume (make sense?). If you don't do this you will mess up your BU/GU and your...

I'm curious about this question as well and there wasn't really a clear answer. Any other thoughts on the volumes of co2 per carbonation description.

Don't use priming sugar. Use carb tabs. I use the ones that look like cough drops. They make the perfect carbonation. I have done this a few times and works really well. Just make sure to flood your keg with co2 before kegging to avoid any oxygen.

No problem, just curious. So you were able to fix yours after it was carbed? Any levels of oxidation detected?

Any idea as to how many volumes are lost per degassing?

Thanks, I'll give it a try for 30 minutes uncapped. Doubt I'll have a problem with foaming until after its carbed but not a bad idea. Not sure how much of a big deal it would have been being at 3.25 volumes rather than the high for the style of 3.09, but after all the work of making a great...

So I primed my 4.5 gallon alt beer using the BrewBot app. It asked for beer temp, which for some reason I assumed was the temp the beer would be sitting at for the next three weeks (70F), not the temp it was at during the time of bottling (60F). Stupid. It's been a while since I've brewed...

I had the same question about putting it in the fridge after getting it down as far as possible with an immersion chiller. Only a couple of responses answered this question though. So I don't think that it would be much of a problem as long as it's a sanitized vessel that the wort goes into...

...FYI, I didn't use this and the head retention is great. No need for use.

Thinking of using heading powder for my kolsch in which I used Irish moss, cold crashed, then used bio fine to really clear it up. I'm bottling half with some additional yeast and kegging the rest. Concerned about head retention so I bought brewcraft heading powder which says it contains...

Sorry not specifically. For my cream ale I just used wyeast 1056 to make a super clean beer. I'd suggest keep it at the lower temp for a clean flavor.