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When all else fails do what I have done for many years: Let it sit another couple weeks, the math becomes anecdotal. i.e. let it do it's thing and then add another couple weeks and you won't have to worry about anything.

If you have it timed to 16 seconds.... you need to chill, you're getting too anal. Forget whatever the recipes and "directions" said. When it seems to get clear and slow after a week or so let it go another week minimum then bottle. Better yet let it go 2-3 weeks. It will be good beer, just...

Like Dok said, a drop or two of Fermcap will help a lot.

Generally yes, as long as the alpha is close to the same. By "fresh" I assume you mean home-grown or locally grown ? As opposed to "whole hops". Your post title says "whole hops" and then in your text you say "fresh hops" two times, they are, or can be 2 different things. Fresh hops are hops...

I think you answered your own question. If you used thin white plastic and the fermenters were in sunlight, they may have gotten skunked. I've used Fermcap for quite a while and I'm pretty sure it is not a factor in whatever you have going on.

So you are calling it a "secondary". Common wisdom is that it's a secondary fermenter. As it is a fermenter, and you are getting some CO2 bubbling, why are you concerned ? It's fermenting, still.

YES ! Well stated. Most sources of infection arise on your own equipment, not bacterial paratroopers that are coming in from your household air.

99.9% of the time a speck of dust will be insignificant. You are (hopefully) inoculating billions upon billions of active yeast cells, into their prime environment, and they will take charge and overwhelm the intruders. I think sanitation is extremely important but anyone who has brewed a few...

Well, there is always some confusion on this, and about all I can say is forget the word "molasses" when dealing with sorghum syrup. Sorghum syrup is made by crushing sorghum cane stems and boiling down and concentrating the juice, similar to making maple syrup. I have never heard of actual...

I'm certainly no expert, but additional yeast should not hurt anything, yet it may not help anything either. But you're not really sure there is "anything" that needs fixing at this point, right? You kind of set yourself up for problems and made it difficult on yourself by tossing in way too...

If you're using a bucket and looking for airlock bubbles, good chance the lid has a little leak. Peek inside and if you see some foaming action, all is well, shut it back and sleep well. If you are using a clear carboy and can see that the beer is absolutely flat and calm, I'd personally be...

O2 is not like the bubonic plague to your beer. It's everywhere. Unless you are somehow churning up a froth the exposure and effects are minimal and insignificant. This is talked about and worried about way to much, IMO. Ever thought how much O2 the beer is going to be exposed to when you...

If you have flat beer at week 2 and beyond there is a problem. Should not be hard to figure out if you have had 3 batches w/same problem. To see if you are getting your caps on tight lay a few on their side. At this point I'd put a handful in the fridge to chill overnight. Then take them out...

Dry coffee grounds are going to have virtually zero effect on gravity.

Might be having a brain fart here... but what is D2 ?

You can mash at a lot of temps, but 148-158 will cover most of them. 152ish is pretty common. Lower temps produce thinner beers with more fermentable sugars thus more ABV. 1.25 quarts of water per pound of grain is a safe place to start. To measure temp of the "grain in the water" (Mash) you...

Your brewing temperature and regime depends 100% on the exact yeast you use. Figure out your yeast and then go to the mfgrs website for all the details. Otherwise this is such a vague and open-ended question it's impossible to answer.

Now this is about the most "INTERESTING" comment I have seen this evening, or for quite a while. Actually it's complete BS It's really got my interest up. Please, Mr. HomeBrewTastic, just please provive a link to a reputable source of information that explains how high pressure has an effect...

It's all here, come to your own conclusions: https://www.homebrewtalk.com/f39/vs-pro-con-analysis-109318/

Light it up and run it reallyhot for a couple minutes. Whatever is in there will char to a black carbon. Let it cool and poke the carbon out of the jets with a fine wire of some kind, then hit it with air Basically burn it out, poke it out, blow it out.