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I fermented my first brew in the closet with the light on only to check the process. No question in my mind that there was no problem with too much light. My second brew is in the fermenter in the bath tub with opaque light coming in through the frosted windows. I have a towel around the carboy...

Actually did the math two days ago and here is what I have computed. Depending on the thickness of the glass in the carboy I have between 5.38 and 5.73 gallons of fermenting brew. After adding the additional water to the carboy, the yeast started doing the chew at about 36 hours. Have been...

Okay. I used the swamp cooler method to cool the fermenter. Down quite nicely at this time.

Okay. I put a British Pub Porter from BWC Woodland Hills Brewery in the fermenter today.

Just to let everyone know that was kind enough to respond, out of the bottle this beer is really exemplary! I am having a hard time drinking some of my favorite commercial beer. Thank everyone for the guidance.

Current temperature is 69. I put a wet towel with a fan on it to cool it down.

I did take a reading before I added the water. The OG reading was 1.090. I used Wyeast 1275 Thames Valley. Temperature of wort at pitch was 73 degrees. Current temperature is 69.

I did not do a "boil off" to ascertain my loss. Mistake three. There was about 1.5 pounds of steeping grain. I did the steeping according to directions, sparged according to the directions, then transferred the wort to my boil pot added water to the five gallon marker and started the boil.

I think the boil over was finished when I noticed how high the liquid/foam was in my pot. Don't know exactly how much ended up being absorbed into the old piece of plywood I had protecting my deck.

How about 5 pounds DME. I just read the recipe wrong.

So this is my second attempt at brewing. My first attempt was incredible! The pale ale all DME kit has caused me not to enjoy commercially bottled beer as I was able to do before. Now a good friend that has been brewing for a couple of years, gifted me a British Pub Porter from BWC Woodland...

THANK YOU everyone that replied to my OP. When I moved my brew from the fermenter to the bottling carboy I did not rinse the fermenter. Won't do this again. Will the ring be a factor when I brew the next batch? I am going to continue to work at getting the ring out because I am worried about...

Left it in primary and bottled day before yesterday. Tastes really good with no carbonation at room temperature.

Okay, I put my first brew in the bottles day before yesterday and I am excited about how the last glass of non-carbonated, room temperature beer tasted. Now for the two week wait. My question to the forum is: How in the heck do I clean my 6.5 gallon glass carboy? I used Oxyclean for four hours...

Just happened to have distilled water on hand and at the correct temperature. On the hydrometer it says to calibrate at 68f. The hydrometer is right where it is supposed to be. Yahoo! As an edit to my last post, I did drink the wort used in the hydrometer test and I think it is palatable.

My first brew was a Pale Ale DME kit with three hop additions. Really basic but enough to get me really excited about brewing more beer.

Now that I am moving my first brew to secondary, I am getting excited about brewing another beer. I have been tasting various craft beers from some of the local craft brewers (I am in North San Diego county). I have a definite preference for stouts-porters. I like the maltier flavor without...

Okay, now that I have been reading everything I can about moving my brew to secondary I will do so today, I think. My question to all of the helpful poster on this issue is this: I made the jump to use the hydrometer. The recipe gave FG as 1.013-1.015. My hydrometer read 1.014. Right in the...

My first, and so far, only brew was a five gallon pale ale, all DME on my gas cooktop in two stages. Stage one on the cooktop and then stage two with makeup water in the fermenter. When I finally got the best boil, it was not what I consider a "rolling boil". I have done a lot of cooking in...

I had the same fears as most of the other noobs on this forum. Boy am I glad that all my fears are the same! I am out of town now and will move my batch to secondary when I get home on Saturday (today is Wednesday). THANK YOU, THANK YOU for all the guidance and expert direction. I am sure...