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I taste tested my IPA tonight for the first time. DELICIOUS!!! Citrusy, bitter, medium bodied goodness! Seriously, I can't believe I made a beer this good. BUT, there is one worry. The beer was under carbonated and created no head. Here's an overview: - Bottled 3 weeks ago and has been...

I bottled my brew 3 days on May 31. I realized that there is already a nice amount of white-ish sediment at the bottom on each bottle. Obviously I know this sediment is normal and unavoidable but is it normal to have it so early on? Has the active yeast gone dormant resulting in uncarbonated...

So I was thinking about the whole brewing process and there is one thing that popped into my head and I figured, who better to answer this question than the experts on this here forum!. Here's my logic: Fermentation of beer usually takes 1 week or 2 weeks (in general - some are longer). After...

...are very hoppy beers (IPAs, Pale Ales, etc...) usualy drinkable for after they're bottled?

So guys, I think I used too much priming sugar tonight. I used about 5.5oz for what I thought was a 5 gallon batch. In reality, after filling all the bottles, I realized I had only about 4.5 gallons of beer (I was 5 bottles short of 60 bottles). Now, TastyBrew told me I should use 5.5 oz of...

HELP! I just boiled my 5.5oz of DME for about 5-6 minutes and I realized that it hasn't completely dissolved! Is this normal or should I boil it until it is a clear liquid?! I'm bottling very shortly!!!!

This might sound like a weird question, but when you're calculating bottle priming on tastybrew.com, it asks you about the fermentation temperature. Now, is this the temperature that the fermentation occurred at or the temperature that my beer is currently at? I know for the first 3 days...

My IPA has been in the primary for about 11 days now. I will bottle it tomorrow. I took a wiff of it tonight and realized i'm still getting a strong smell of alcohol/estery/hops. The smell is very pungent and makes you feel somewhat light headed if you smell it for too long. Is this normal...

So tomorrow is bottling and I Would like to know what you guys think. What is best practice when it comes to how much space we should leave in the bottle? 1/2 inch? 1 inch? So far, in the 3 batches i've made I left about an inch or so, maybe a little more. Just wanted to know what best practice...

Man, these things are hard to clean! I realized I hadn't completely cleaned off all the crud from the last brew. It seemed pretty damn clean but a closer look revealed little brown dots (either malt or yeast i'm guessing) on the top of the glass carboy (near the opening). I can't seem to fit...

What's the consensus on sanitizing with bleach? So far i've made 3 batches of beer and santized everything with bleach. It's treated me well so far. Bleach is potent stuff so I make sure to rinse it very well. Anyone else here share my opinion about bleach? What are your experiences with it?

...of getting an infected batch? Chances are i'm being a little paranoid here but I just want to make sure my batch will be good! I have no signs of infection at all but the whole bottling process worries me a little. I'm going to bottle on Friday. Everything that touched my wort was...

Alright so i've checked 3 different sites with calculators and all 3 gave me different amounts of priming sugar to use. Maybe you guys can help me make my decision. If you need more info, let me know! Thx By the way, i'm using regular DME (Light golden) for the priming NOT corn sugar. OG -...

I understand the difference between the 2 but how do I know when one is taking place as opposed to the other? Is there a thin line between the 2? Is there a calculation to see if fermentation has completed?

So I followed a recipe from The Joy of Home Brewing for an IPA (on page 173 if anyone cares lol). The recipe calls for an FG of about 1.014. What i've been reading for the past 3 days is an FG of 1.008. What could this mean and what are the consequences of this? Should I just disregard this as...

How likely are bottle bombs? I'm a little worried about this. I have a 5 gallon batch i'm about to bottle and the recipe calls for 1 1/4 cup of DME. However, I don't know if this takes into account that i've taken out about 2 cups of beer for hydrometer readings. Basically, how exact does this 1...

Is it dangerous to bottle a beer whose FG is not what it's suppose to be at? Example: The recipe mentions an FG of 1.012 but after taking a hydrometer reading on 3 consecutive days, the gravity remains at 1.022. By rule of thumb, the beer has finished fermenting, so what would happen if I...

So after all the advice from this awesome forum, I decided not to rack to a secondary fermentor. Instead, this is the process I plan to use: Step 1: Boil and cool my priming sugar, add it to my secondary (or bottling) container. In this case it is my glass carboy. Step 2: Syphon the beer...

So i'm on a time constraint for bottling my beer. It's been fermenting since this past Sunday (May 20) and it has to be bottled by June 2. Fermentation was vigorous for the first 2-3 days and not has died off. I will take a hydro reading tonight, tomorrow and Sunday to make sure fermentation has...

I'm not sure if this is in the right forum, so I apologize in advance! lol. I have a batch of IPA fermenting as we speak and I decided to stay away from dextrose this time around. When the time comes, I will be carbonating using dried malt extract. Is the difference noticeable considering...