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How long was this fermenting? Did you check gravity to make sure that it was stable a few days apart? That amount of priming sugar should be fine if you know your volume was perfect and the temperature of your beer coming out of the fermenter was correct, so it's possible that what ajbosley2015...

Thank you for posting a question about infection! I agree with RPh guy. If the beer is bottled and a bit overcarbonated, carbonation can cause the yeast from the bottom of the bottle to rise. Store it at least two days in the fridge, preferably more.

While darkening is a sign, it is not the only symptom and doesn't always present. With something like an Amber that may be hard to tell. Once again, even if it is oxidized or contaminated, all hope is not lost. Good bottled beer that lasts -is- possible despite what some might say.

A lot of good advice/perspective here. Cleaning bottles with PBW before sanitizing is critical, because even with a good "triple rinse" that people describe, if you actually look carefully many bottles will have a slight haze of yeast on the bottom of the bottle, which then makes it difficult to...

Just echoing this sentiment. It is certainly possible with good practices to introduce a minimal amount of oxygen while bottling, but a little will always be present. Hoppy beers tend to see the biggest dropoff from this, but any beer will, really. Do your absolute best to have no splashing...

Good luck! As you get into mashes and stuff like that, you really need to do some internet research. A lot of people also like John Palmer's How to Brew book. Basic technique and some grasp of the scientific principles at play starts becoming more important. Yes, it gets more complicated, but...

No. A high mash temperature will still extract sugars (giving you the correct OG), but more sugars that are unfermentable. There are many variables, but the basic idea is that the lower end of mash temperatures (I consider below 150F) produce a more fermentable wort and higher mash temperatures...

Depending on how accurate your crystal thermometer is, and the fact that it sounds like you were mashing with an active flame stovetop, your mash temperature may have been significantly higher (or just inconsistent) than expected. If you're accidently mashing around 160 or even a bit higher...

What were you using to measure temp, and what was the mash temp exactly? I would still bottle it just to see the result of all of that.

This is a kind of stupid method, but it's what I used to do. Got a dowel (if you have a wooden mash paddle this could work too) and cut in marks for 1 gallon, 2 gallons, etc. Now it will only work for the pot geometry, but...

I would check in 3 days. If it hasn't moved, I'd say it's time to bottle.

Don't underestimate some tutoring on pouring technique, either. Getting a bunch of yeast in the glass will put a lot of people off immediately. They might get annoyed, but too bad! They got free beer. This video actually isn't amazing, but the clear bottle helps:

To me two days chilled is minimum. But you have a lot of beer on your hands for one person, so trying one after chilling overnight wouldn't be too much of a waste.

Yeah, English yeasts can be a bit finnicky. I might just give the bucket a gentle swirl once a day.

I wouldn't dump it either. I would just pop an airlock on that and let it go. Transferring like that kicked the yeast up again too. Probably won't be your best, but it will be beer.

Just checking! Yeah, that's not finished.

Did you check FG before or after adding the priming sugar and guava flavoring?

I do "two vessel" BIAB and love it. Look up "partial mash" as well, that's how I made the bridge and it was perfect. I tend to do 2.5-3 gallon batches as well just so I can brew more often/try different styles or modifications to recipes that I like. I don't agree that the fermentation...

If anything oxidation could be an issue, but I still doubt it. Fill it back up and bottle when you're ready.

Lot of good advice in here. You can also use a kolsch yeast and kind of fake many styles of lager pretty well. I've done this with pilsner and vienna lager. Just "lager" it in bottles or keg for 4-6 weeks once it's packaged and conditioned. I've had good results.