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I was wondering.....is it better to leave it in the Secondary longer than in the bottle...for example in the Secondary for 4 weeks and bottle for 2 weeks...VS ....Secondary 2 weeks and bottle 4 weeks?...what are the PROS & CONS of each?

Can someone explain the uses & effects Lactose has?....when does it go in?...does it add fermentables?...etc....I am a Newbie and have a porter in the secondary...can I add Lactose to the secondary?.... :ban:

HELP!!!!!!! I brewed a Cream Ale on Sunday and still no air lock activty as of this morning (Tuesday)....that's about 36 hours...should I re-pitch some yeast?... here is the recipe 3lbs extra light DME 3.3 lbs light LME 8oz Pale Malt 8 oz flaked maize 8 oz flaked rice grains steep at 155 for...

when do you add irish Moss?

Yesterday I started my 3rd batch....I took a Grain/Extract Porter kit from my Home Brew store...upped the Dark Crystal..added flaked barley and Malto Dextrine....My question is...it tasted VERY sweet...how much will ferment out?...and I added the barley & Malto to get a nice mouth feel...is...

This was written by "The Happy Mug" in another thread.... Steep a full pound of crystal 40. Give it a long steep (half hour) at about 150 degrees. Use 10 lbs of the light malt extract Give this baby a LONG boil. I'm talking about three hours. Just let it go. This will darken your...

I just tried my first batch (Nut Brown) last night...it was a partial grain/extract kit....Primary for 1 week..secondary for 10 days...bottle for 10 days...it has a strange intial taste and after taste...the intial is best described as a sharp taste...almost "yeasty"...the after taste is quite...

what can be used to a brew a creamy body?...what about flaked barley or oatmeal?

my freind found out I have started brewing at home and asked if I could make him something like bud.....is there a formula for a GOOD Bud?

I am interested in brewing a Vanilla Porter .. being a new brewer .. should I take a prter recipe and just add a vanilla bean or extra to the boil?...

I thought I read somewhere that the secondary spending sometime at 55 degrees a good but can't recall why...anybody know?

I have read a few postings about chillers....online at Home Depot / Lowes they have what appears to be flexible metal hoses for hooking up refrigerator ice makers...they run 6 - 10 feet..my question is how long does a chiller need to be for optimum chilling and is steel/aluminum good enough or...

this is my second batch...I Brewed Tuesday night...checked the airlock Wed AM nop activity..checked Wed pm still no activity..Thurs am still none...Thuirs pm I checked for form..there was a ring about 1 -2 inches above wort...does this mean there was fermentation even though there was no airlock...