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Awesome! I would like to order me some kegs! Could I please get a code!

I am using White Labs Abbey yeast, temperature ranges are between 66-72. It is at about 72 right now, I guess my question is how will it affect my beer at the lower range vs the higher? As far as planning goes I did throw this all together last minute. My main issues had to do with never...

What fermentation temps would you recommend for a dark ale? I would always let it go at whatever the room temp was in the basement but now that I have the ferm chamber I can maintain a specific temp.

Yea I wanted a quick beer, and put this together last minute in hopes that it would be ready. I have kegged beer before in a week and it turned out great. I know many like to age their beer in primary and secodary but you do not always have to do that necessarily.

Fermentation started today.....Yayyyyyyy! Still not that active but I am sure that it will pick up. Its at around 74 degrees sitting on the basement floor. Is this the ideal temp to start off at or should I place it in the ferm chamber which is currently set at 69-70 degrees?

Thanks to everyone for their input, I am going to wait a few days before I try to do anything drastic. I was hoping to have this batch finished and kegged for next weekend but it just might have to wait.

I pitched at 2:00 am. I am going to give it until at least tomorrow afternoon, if I see the wort moving around a little I may give it more time. Should I make a yeast starter with dry yeast in case I have to re-pitch

OK so the wort is completely still, which is a first for me. At this point there is usually some kind of movement in the wort. If I re-pitch will it mess everything up since it will be a different yeast?

I have never had problems with lag, so I guess I am just over reacting. I had a schedule and I guess the beer has its own schedule go figure!

Hello, this is my first actual post on hbt. I need some advice or guidance from you fellow home brewers. I made a batch of German style dark last night. It was a kit, and everything was textbook up until I transferred the wort into a carboy. First issue was temp, I used a copper wort chiller...

If you follow ellicit's recipe the concentrate is perfect for carbonation as well.

Count me in!:ban:

Does it matter how hard I mix it up ay this point (after fermentation+campden tabs). I do not want to mess it up by adding o2 from the mixing.....Should I just let it dissolve.