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Thanks! Can't wait to try out next batch. One final question- I presume the reason for keeping the temps low is because you ferment wild yeast or bacteria at higher temps. True?

Appreciate the comments and I think temp may have something to do with it. If I tend to be a little sloppy, it's in that category. I sometimes ferment on the back porch when temps in South Carolina are a little cooler, but temp goes from 58 to 72 each day. Other times I put it in house, but...

I'd like to consider myself at least not a newby anymore as I have brewed about 21 batches, but I am still having a little problem. Many batches (maybe 1/4 to 1/3) seem to have an "off" taste, usually toward the fruity or sour side. Now for background: I buy recipes from a good homebrew...

Thanks all. I'm going to keep going with what I have and just make sure to use plenty of sanitizer.

I've been brewing for about a year now and despite pretty good efforts, the plastic pails both have some discoloration and probably a few scratches. I have had two batches out of about 20 get "infected" along the way. Just wondering if everyone simply cleans more as stuff gets older (oxyclean...

I often keep my on the back deck where temp stays between 60 and 70. But I have noticed before that one batch (can't remember which)was not doing much with the temp around 60 but it really took off when I moved it inside to about 70-72. I have also discovered that although they usuallyl give...

Thanks for all the comments. BTW, I did only dry hop for 3-4 days, sorry for misleading there. I was wondering about contamination. I did nothing different with this batch, but boy, it's weird that is has been bubbling for so long. I will, of course, follow standard home brewing procedures...

I know, I know, there is a ton of info on fermentation and I think I have read it all, but I haven't seen this. I am on my 7th batch of homebrew. All have turned out well. This one is a Sierra Nevada Pale Ale knock off. sp gr 1.045 to start. I had it in the primary for a week sp.gr. 1.015...

Thanks. A to the point answer. I will be doing a Pale Ale (Sierra Nevada type) next so will try it there.

As the title suggests, I'm looking for guidance on when dry hopping isadvantageous. I have only done it once (on Old Peculiar, where a friend recommended it). I guess I'd like to know the theory behind when to do it and then what particular types of beers it would be recommended for. I have...

Yes, it is ale yeast so I'm going to stick with 70 degrees from now on for that. Thanks all.

I know this topic gets overdone, but couldn't find an answer to fit this question. I have been leaving primary outdoors and fermentation has always started in usual 12-18 hours. But now it's getting colder. Last two batches I left out in 60 degree weather. No fermentation for 3 days. Moved...

I bottled 5 gal. yesterday with help of my wife and it took maybe 1 hr 15 min. Last batch I used dishwasher ahead of time and if you don't count that, it was less than 1 hour easy. I think the real key is a second person. With one person filling and one person capping, 50 bottles takes about...

Shortly before I began homebrewing (about 2 months ago), I discovered Red Hook's Long Hammer IPA and it became one of my favorites. Question #1, does anybody know a recipe that might give a similar taste, other than just some IPA recipe? Question #2, is there a best resource for finding out...

Thanks. Now I can continue my real work without worrying. I think your answer about the carboy being smaller is the explanation, it is 5 gal whereas the pail was 6.5 for the first batch. It is making a little mess foaming out the top, but that's what a back porch is for, hehe. I will persevere.

I'm sorry my first post is not introducing myself and saying how much I am enjoying this, but ... I need some quick advice. Background: Just got started, got supplies and two recipes from good homebrew store. I have two plastic pails and one glass carboy. Just bottled my first batch, English...