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How long after pitching are we talking about? Minutes/hours?

I have read instructions providing different techniques regarding when to aerate. Some say to aerate prior to pitching the yeast, some say to aerate immediately after pitching. I have done both and most recently, I have been aerating (stirring/whisking), both immediately before AND immeditately...

Just an update for all of you who were kind enough to offer your thoughts and advice on my first batch, this is an update. After having gone through almost the entire batch described in this thread with friends, all I have to say is that it was delicious. Whatever "hot" taste I perceived...

Any other brewers from Brunswick GA here? Kevin, I sent you a message a few weeks back but not sure if you got it. I'm trying to recruit some of my buddies to start brewing; I think I almost got them in. One came by and had one of my beers from my first ever batch last weekend. Despite my...

Excellent...........

I'm brewing a wheat beer. It sat in the fermenter for over 27 hours with no activity. I originally used white labs hefeweizen IV yeast but repitched with muntons dry yeast last night after 27 hours of no activity. The airlock is bubbling steadily this morning, perhaps from the white labs...

Great to hear from you guys. Kev, a brew sounds good; sent you a message. I assume my type of membership allows me to send messages, right?

Yeah, thanks. That makes sense. We'll see how this batch turns out and if the "hot" alcohol tasted has gotten better. If it truly is fusels, this batch may be gone. It has at least another week in the bottles. I already have a another batch of a golden ale fermenting now at 63 F, with...

I have since put one of those on for the second batch. However, it remains unclear whether I should be concerned with the actual room temp or the temp of the wort in the fermenter. General instructions say to place the fermenter in a room at room temp between 60-70 F. What should be between...

Hello all from Coastal Georgia in Brunswick. Just started in December after wife got me the starter kit from Homebrewers Outpost for Christmas. I am already on my second batch, one is conditioning in the bottle and the other is fermenting. I have already ordered more supplies to compliment...

Another from coastal Georgia here.

Another from South Georgia here in Brunswick. Anyone else or anything going on in the area? What is the best LHBS in the area? Probably Savannah or Jacksonville?

I am in the process of my first batch and want to add some fun to the process. What is the best way to get some labels made. I would prefer not to have to print myself (don't have a color printer) and don't have the experience to completely design them myself. I've seen a couple websites that...

Most instructions say to ferment ales at room termperature between 60 and 70 F. However, if the actual temperature of the wort in the fermenter is 6-7 degrees warmer due to the activity, should "room temperature" be adjusted downward so that the actual temperature of the wort is between 60-70...

This is my issue, except that I'm bottling. I hope that mine turns out good as well after a few weeks of bottling and aging. How anyone else eperienced a really strong overpowering (not good) alcohol-like taste prior to bottling? Did it end up good (normal) like Beerbuddys? Thanks to...

I never knew of one when I lived there. It's been a few years since I was there though. I moved away in 2001.

I let it sit in the primary fermenter for two weeks prior to bottling. I have read every piece of literature that I could get my hands on, including checking this site daily. It's funny, when not at work, I now spend my down time thinking about this stuff. I started after my wife got me a...

After reading some of these posts and doing some addititional reading, I'm thinking that my problem may be oxidation (hot side aeration), as the result of stirring the wort during cooling before it reached 80 degrees F or below. That may explain the strong alcohol flavor, kind of light...

Also, would doing a full boil as opposed to a partial boil make any difference? The kit said to do an initial 2.5 gallon boil and then to add 2.5 gallons cold water later. I have also read that a full boil is better if you have the capability. I did a 5 gallon boil using a 32 quart turkey...

Here's my recipe: Specialty Grains: 1 bag Specialty Grains (12 oz, steeped until right before boil, approx 20 minutes), Not sure of exact temperature, instructions said to remove immediately prior to water boil, so it would have been around 212 F, I suppose; United Canadian Liquid Wheat...