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I moved the carboy very gently from the closet to a nearby table to take a closer look. The sediment had dissolved just from that handling - picture below. I'm guessing it's just yeast from racking after fermentation was complete in the larger carboy. There was nothing floating on the surface...

I made this cider about 18 months ago and checked the airlock regularly so it never ran out of vodka. Does this picture show a ring of mold in the headspace? If so, are there any steps to take when bottling to save it?

Wezeinbock

A pretty good match to Rogue Dead Guy Ale based on the CYBI interview.

Hefeweizen . Brewed with Weyermann Vienna Malt, Pale Wheat & Carafa Special II for slight color preference.

The recipe for the beer in the picture is from post #1 of this thread (link below). The only change was that I used Cluster for the bittering hop to the same Tinseth IBU bitterness. https://www.homebrewtalk.com/showthread.php?t=369109 It recipe seems to produce a beer more like a Dubbel...

Dubbel with D90 candi syrup.

First bottle if Hefeweizen for Easter.

Irish Red Ale

Not quite a pint yet but looking forward to a comparison soon.

I'm brewing this beer a 2nd time, a little over a year since the 1st. I have bottles from the 1st still that are great. I omitted the smoked malt this time, subbed that portion with American 2 row (Maris otter still used for the pale malt), added about 2oz of carafa special II for a browner...

I brewed the beer, 1.106 OG, 1.016 FG (12% ABV). Transferred to a secondary after 3 weeks primary (controlled to 65F for most of fermentation and increased to 72F at the end). I added 1.5 oz of tawny port soaked (4 weeks soaking) medium toast French oak cubes to the secondary. To be bottled...

Flat Ass Tired (similarities to Fat Tire, oven toasted base malt). I'm going to be making a lot more of this. http://www.brewboard.com/index.php?showtopic=20726

I transferred my apfelwein with the 270F sugar to a secondary. The gravity was 1.000, very close to past versions using corn sugar (0.998). The sugar was very fermentable. I didn't have any extra to sample. It'll be 6 months before I bottle. The 270F sugar may not have been fully...

Congrats. I'm also an Eagle Scout. I wouldn't look at the Cl/SO4 ratio but their individual levels. What I suggested (and used) is not extreme and think it works well with a malty beer. I generally brew with more sulfate and less chloride but sweetness of Hobgoblin and low bitterness (and...

Looks like the answer will have to wait. I got an automated-response: "I am holiday until Monday 22nd September 2014" I'll update this if I get an answer.

Here is an email regarding the water chemistry from Jeff at Wychwood: "We use relatively hard water but this heated to 90c to remove the temporary hardness and chlorine. We add 50g of CaCl2 and 20g NaCl per brl to the mash tun" My last version had 70ppm Cl and 25ppm SO4 for all brewing...

The closest I've brewed is summarized in post #81, #84 & #87. I mash thick like you mentioned in #1 and have no idea of it's affect vs. mashing thinner for this beer. Fermentation with the yeast starter per Mr. Malty and Wyeast 1318 was done in a few days at constant temperature. I think...

Yooper's Stone Ruination Clone https://www.homebrewtalk.com/f69/stone-ruination-clone-155771/ Chimay Grande Reserve Blue Clone Attempt following Brew Like A Monk Specs

Lalvin EC-1118 is <$1 for a 5 gram pack. I bottle everything and re-yeast at a rate of 1 gram/5 gallons (rehydrated), about 1e6 cells/mL, and get consistent carbonation without any further fermentation of the beer except the priming sugar. 50+ times doing this. Hefeweizen is the only beer I...