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Thanks for the advice!

Am making my first lager...My SG was at 1.040 at 68 and I pitched 2 packs of the Wyeast 2007 into this. . This is the recipe I followed: my question is, should I have enough yeast to complete fermentation? Thanks for the input. 5 gallons, extract and steeping grains; OG = 1.045 FG = 1.008...

My starting gravity was 1.050 at 70 degrees on 10/17/12. Today, 10/27/12 i racked it to the secondary and the gravity reading was 1.010 and tasted like a semi-dry white apple wine. How long should this stay in the secondary before back sweetening/bottle carbing this batch? Again this is my...

I have read several threads advising to wait 24 hours after adding the campden tablets prior to pitching the yeast....Of course I read that now! I added it all at the same time. Is this going to cause problems with fermentation starting up or should I be fine?

Are you pleased with the taste overall? I know you can back sweeten the entire batch but this can complicate bottling. Did your batch clear up thoroughly?

Today I started a VERY simple first attempt at a hard cider type recipe. I used 5 gallons of Mott's Apple Juice. Added 5 camden tabs, yeast starter, and pitched WLP 775 English Cider Yeast. Starting gravity at 70 degrees was 1.050. How long should I let this ferment for? What flavors...

The crisp wonderful fall weather is upon us here. Who is brewing what for the colder weather? I'm considering a pumpkin spice ale. Any other ideas?

Thanks for the information! It actually just started up at about 20 hours.

Yes, this is an Imperial Hefe

Should I raise the temp up to maybe 75?

Yeah, it was aerated very well. The final gravity is supposed to be around 1.020 to make this around 8.0%. This is also my first time using the White Labs Yeast. I have been using the Wyeast smack packs.

I am brewing a Bavarian Hefeweisen. Starting gravity last night was 1.080 and I pitched the yeast WPL380 at 72 degrees. It has been approximately 18 hours and I have not started to see any activity in the blow-off and no krausen has started to form. Should I be worried? The wort is at 72...

After fermenting in my primary for 7 days, I racked into my secondary. I had a small krausen form on top which settled within a day. The wort has now been in the secondary for 4 days and I still have small bubbles rising to the top enough to bubble the airlock... Temp has been average of 72...

Those are some great examples. After a few more batches AND a lot more mishaps I will just relax...Thanks for the laughs though!

True, just so frustrating after standing over the boiling pot for 3 hours. Only time will tell. Thanks for the reply!

So here's what happened.... After pouring my wort through a strainer into my primary fermenter I had a clean, but not sanitized bowl fall into the wort. The bowl was removed, yeast added, lidded up and blow-off attached. I was just curious if this batch even stands a chance or if...

Thanks everyone! I am going to relax and let the yeast do their thing.

I am using the 6.5 gallon bucket as the primary fermenter. What else can I use on this case?

The temp inside the fermenting bucket is at 72 right now...is that good or does it need to be warmer?

Its currently at 72 in the fermenter...is that a good temp?