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Okay, great. So I've got a stout in bottles right now that still tastes pretty "yeasty". Will the taste still clean up if I let it sit in bottles for a bit? The background taste is good, but the yeast comes through pretty strong right now. Just to make sure I'm understanding, y'all think...

Okay, thanks for this. What are the benefits to letting the beer sit in the primary if it's done fermenting? Will bottling it stop any of these beneficial processes?

Hey all. Newbie question, I've got a Weizenbock that will currently take about 18 days in the carboy. I'm travelling for business a couple days before it's due, so I'd like to bottle before I leave. Will it either help or hurt for me to do a second pitching of my Weihenstephan liquid yeast...

So I'm not sure about the grain crush used. It did seem a little on the coarse side, not as fine as I'd seen before. Like I said, the grain bill was milled and sent out as a kit. I've never done kits before this, so I think I'll go back to my old brew supply company, as I had trouble with the OG...

Sorry about the second message. My setup is a 10 gallon cooler mash tun, with a Bayou burner and kettle for heating the liquor and for the boil.

Okay, so I bought pre-milled grains from homebrewsupply.com, as part of a Weizenbock recipe, totalling as follows: 8 lb pale malt 2.5 lb pilsner malt 1 lb caramunich type 3 1/2 lb melanoiden 1/2 lb special B 1/2 lb rice hulls 1/8 lb carafa special type 1 That's about 13 lb, to save...

Thanks for the advice. As a new All Grain Brewer, I decided to be pretty cautious and do my math the day prior. I used 6.5 gallons for the 5 gallon mash. I sparged with about 2 liters, and boiled it down to 5 gallons, but I was still short on my OG. Can you help me out? I can go into more detail...