I finished my first batch of Pilsner on my Brew demon Signature . I must have done something wrong, It didn't come out very good. poor sanitation ... not controlling fermentation temperature ... and/or splashing the wort during its transfer to the bottling bucket or bottling are probably to 3 most ...

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suggest deleting the mudasir5454 account.

thoughts on drawing hydro-samples from small batch sizes ... - drawing enough wort for a hydrometer reading wastes beer. multiple samples waste more beer. - returning the sample to fermentor after testing risks contamination. (FULL DISCLOSURE: been done without ill effect) - tracking fermentation wi...

BD has irish stout and american pale ale recipes so you're good ...

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they're yeast islands.
not at all uncommon and they'll do no harm.

dry hop away!

15+ yrs bottling with 16 & 32 oz (.5 & 1 L) PETs and reusable caps.

guess you'd need 18-20 of the 1-Ls to package a 5G batch ...

pipelines FTW!

racking to a 2ndary means transferring the beer from the primary fermentor to a second fermentor. back in the day this was SOP b/c of fears about autolysis (off-flavors from decaying yeast) and the belief it produced clearer beer but it is no longer standard practice unless you're making a fruit bee...

racking to a 2ndary is not at all stupid if you're brewing a fruit beer ...

At least for bottles, if there is a "squish" feeling at the end of tightening and/or if you let them sit for 10 minutes and you can tighten them more after, they are still good. As soon as they feel like when you tighten them and they just "stop" and if you try again in 10 minut...

"... gently rocking your fermenter [sic] side to side is much better idea then actually taking off the lid and stirring" may be the CW; however ... on occasion when brewing a barleywine ... i've stirred to rouse the yeast without ill fx. the expose to O2 is really no different that racking...

the only time you might consider stirring is with a 'stuck' fermentation but that's a tale for another day ...