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by the end of this month, that will be 4 months since I first pitched the yeast. I've heard that after a certain length of time, you may need to add some yeast to help with carbonation.

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 have the bottles in a box and have them covered with black garbage bags and towels. That should be fine right? I'm only worried because my last batch had a mix of perfect beers and partially flat beers. :(

I got the same kit. I did 2 weeks primary and two weeks secondary although most on here seem to prefer skipping a secondary. It's only been in bottles for a week and 5 days, but I couldn't resist trying one yesterday. Aside from not having enough gas(as expected), it tastes great. Honestly...

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?

Ill definitely do that. I usually give away roughly half and then go to town on the rest. Lol I'll definitely save at least 4 beers and try them at 2 month intervals. I'll probably save 6 of the strong belgian gold ale(1.081!) that I currently have in the secondary. I'm actually storing two...

Thanks for the answers guys. Yes 1.070 is the OG and im shooting for 1.010. I've used a secondary with all of my other batches(5 so far), so I decided to try something different. I figure ill bottle condition instead of using a secondary to see if it makes any difference. It's the saison de...

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 believe that lower ABV beers deteriorate over time. I'm sure that ABV is not the only factor, but my understanding is that "big" beers get better with age while others peak at a certain time and lose flavor from that point on. I personally have had this experience. The low ABV beer that I made...

Is that possible from my phone? I don't see the feature although I wish I had. Apologies again, I feel silly. And yes, I agree with that assessment. :)

I see now where my comment could have been misinterpreted. Apologies

How am I giving out horrible advice? I didn't give any advice to begin with. I merely stated that a higher OG will lead to a higher ABV. That is indeed a fact as you yourself stated. The belgian strong has an OG of 1.081and it is therefore recommended to pitch two vials or at the very least...

PS Greetings from a fellow Miami home brewer!

Higher OG means more alcohol. You will also need more yeast. I have a belgian stron golden ale(from northern brewer) and I pitched two vials of liquid yeast. I'll let you know what the FG is when it's done fermenting. Did you buy a recipe kit or did u just create one yourself?

nooooooooo!!!!!!!

Seems like it should rest more before bottling, but I'm just a rookie myself. What was the OG? Once bottled, crack one open after two weeks and see if it has the proper amount of carbonation and flavor you're expecting. Cheers!

So far I haven't had any problems. I tilt the bottle so that there is no splashing or foaming. I actually have a wand, but just didnt want to use more equipment than is absolutely necessary. I'll start using it from now on just in case. Thx guys!

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?

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