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I put it in the secondary on the 28th of the same month. I was thinking of bottling them up at he end of the month. My question is: should I add more yeast? Is there a way to check if I'll need to add more?

I currently have several bottles sitting at room temperature(70-75 degrees). Should I store them in a warmer location? If so, would 80-85 degrees be too warm?

I've decided to skip the secondary and go straight to bottle with this batch. I know many on here do that already, but I was wondering if I should leave it in the primary longer..? At what point is it too long in the primary?

I've been bottling my beers straight out of the spigot of my bottling bucket. Is there any reason why I should use any additional equipment? What are the advantages, if any?

I made a batch of White House beer with a slight twist..added another lb of honey after one week.. And some beers carbonated beautifully while others were kind of flat. I added the priming sugar while siphoning the beer into the bottling bucket like with my first batch.. Do u guys think that I...

I sampled a beer on Saturday and it was just fine. Now, I sample another one today and its barely carbonated! I already moved all the bottles to the fridge this morning because I figured they were done.. So my question is.. Should I take them out of the cold and bring them back to room...

I have a feeling that this is nothing to worry about, but figured I'd ask here anyway.. Is this cause for alarm?

Long story short, I have a tripel in the primary with an OG of 1.075. It didn't show any signs of activity after adding the yeast one week ago. I added two more vials after confirming that the gravity was still above 1.070. My question is: should I consider today to be day 1 now?

I pitched the yeast on Saturday and have seen no effect at all as of today. I am going to wait until this weekend before getting some more yeast from the LHBS. My question is.. if the yeast is indeed bad, should I boil the wort again this weekend given that it's been sitting at room temperature...

I made a 2 liter starter, so I'm thinking that I should decant. However, I'm mAking a Belgian beer and was thinking I could just up the other ingredients. I made it on Friday night EST.. If I cold crash, when should I do it? If not, do u guys think it will hurt the final product if I don't...

I've been doing a lot of reading and see that lots of brewers add all kinds of things to their brew. Even some online kits have things like dried orange peel and chocolate nibs. So, I was just wondering, what can we absolutely NOT add to our beer? For example: is fresh orange zest a no-no?

Probably not the best idea.. anyway, it's the Midwest recipe. I plan on leaving it in the secondary fermenter for 9-12 months. I have several questions.. should I rack it down every month or so? Meaning transfer via auto-siphon from one carboy to another every month or so.. Is that even...

I look forward to sharing my newbie experiences with all of you. I've got my first batch in the primary fermenter(6.5 gallon bucket). It's been there a little over a week and hasnt bubbled since Monday. Should I go ahead and rack down to the secondary? Also, I didn't measure the OG, so is...