Recent content by mscott987

That is awesome. Thanks for the recipe.

Do you always wait and put it in just before bottling? Is it a bad idea to add during fermentation or during secondary?

I am doing a strawberry ale within the next couple of days and I am using a extract. Just curious if anyone has recommendations of when to add the extract. Thanks.

Never heard of cold conditioning. Did I read it right that you do it during your secondary fermintation. What exactly does it do?

Here's a dumb question? What the hell goes on in secondary fermintation. I know the clarity of the beer improves but what else. I just see it as an additional step to keep my impatience getting at my beer.

I am doing my first secondary fermentation. Should I keep my glass carboy in a dark as place as possible? Will light affect the beer?

Your right. Priming is at the botteling step. But, I am a relative newbie as well, this is my sixth batch. I just wanted to make sure that I have the right ingredients.

It's a 5 gallon batch. I checked the recipe again to make sure and it calls or a 1/2 cup of DME.

thanks for the help.

I am about to start cooking a brown ale and I was curious about one part of the recipe. It says that it should be primed with 1/2 cup of dried malt extract. I have plain light malt extract and an amber extract. Which one would be better suited for a brown ale?

I used corn sugar. There is a small his and the beer is lightly carbinated but unless you turn the bottle vertical while pouring into a pint glass you would get almost no head. Upon taste there is carbination in the beer but not what you would expect. I believe it has been a month since...

Does this result from simply not adding enough priming sugar or are there other factors that can lead to low carbination?

The high 70's + ferminatation temp sound right. Keeping the ferminatation temp down has been a problem for me. I have a studio apartment with only a window unit for AC. These hot August months don't help. Thanks for the reply.

I just opened a stout that has been in the bottle for about a month and it has a slight fruity, citrus hint to it. I know I have read somewhere that there is a reason for this but I can't remember. Can someone enlighten me?

It has been 72 hours since I have pitched my yeast and I have no fermintation taking place. This was my first time using liquid yeast and I was told that it takes longer than dry yeast for fermintation to begin . I am wondering how long do I give this batch to begin fermintation before...