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this thing still up for sale?

Here are a few pictures of the manifold and bulkhead assembly. If you hsve any suggestions gor me or questions please let em fly! Cheers cats

Thank u all for the kind words to a young padawon learner.

Yup i plan on transferring to secondary and cold crashing for a week.

Its just starting to ferment and i rehydrated bry-97 since my homebrew shop was out of s-05. Im not concerned about it just trying to put a finger on it.

I forgot the irish moss. So obviously i knew it would be cloudy but not this bad. Can u add irish moss to the beer after fermentation is complete in boiled and cooled water?

No it was cloudy before i pitched the yeast as well and the og sample was almost stratified

Mashed at low 150's to 155 for about 75 minutes then 161 for 8-10.

I brewed biab batch using 10lbs pale 2row, 1.5 lbs victory, 1.25 lbs crystal 40, .75 lbs light munich and crystal 20. Hopped it heAvy. The wort appeared cloudy and still does in this pic? Is this maybe starch haze or the result of the victory? This is it in the carboy.

Brewed the sunday and the wort looked odd. Now its fermenting but has a weird rusty color. I did a biab and mashed for about 90 mins. I used 10 lbs 2row pale, 1.5 victory, 1.25 crystal 40 and .75 lbs lt munich and crystal 20.

Biab just went to start though and my dam thermometer is dust

So im brewing tonight with inspiration being dales pale ale. If i hop at flameout do you get any utilization. Im trying to just get the aroma of the centennial at the end and possibly a small addition of ibus!? Suggestions appreciated!!!

I brewed a beer similar to a long trail double bag and have achieved my fg. I want to put it in the fridge for a week or two before botteling. Should i cold crash it before transferring it to the secondary?

Good call fellas this is 5 hours later and its picking up steam!

Og 1.075 in the style of long trails double bag but it obviously is too dark. Nothing crazy but hope it gets to 7%

Ahhh ok its only my 2nd batch this one should be strong!

Thought it was. Is that why they call s-04 top fermentimg?

PItched this 20 hours ago and have this on the top. It doesnt look like krausen to me.

Is a starter required if i use dry yeast and redyradte it?