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I have herd that twice now that 73 degrees is to warm to ferment a nut ale, (this is the first for me) I wish "Midwest Supplies" would have mentioned that in their instruction sheet! :(

I like squeezing things (if ya know what I mean) but I did not know I'm not to squeeze the grain bag? I guss Ill stop doing that.

I always use Wyeast Activator for all my brewing and never had chunks before thats why I was worried, so Ill just give it another week in the secondary to settle, THANKS for the input!

thanks for the reply, do I need to run this though a strainer before tranfering to the bottling pail or will it stop floating around and settle sooner or later?

O.K. something is not right cuz I never had this before, After one week in the primary while I was transfering to secondary their was like small chunks all sticking to the side of the pail as it emptied and now after a week in the secondary some of those chunks are still floting around and no...

I just did this also and was wondering if I should transfer it to a new carboy or leave as is for a couple of days? (Tart cherry juice has no added suger,pasteurized, and no preservatives)

I was reading a past post on this and now I am unsure of when to add (and how much) my Montmorency (tart) cherry juice? at the end of boil or in the Secondary? P.S. I am 70 min away from flame out right now! THANKS!!!!!!:mug:

Update:5/30/09 Just right for me ,not to much, not to little, It`s like putting a fresh lemon in your Hef without having to put one in!

Uncrushed in a 50# bag

Well, there`s another good question! How long can you ''save'' grains before they ''go south''? ( No offence to our southern states!)

I have a lot of extra Carmel malt from Briess and I was just curious as to what would happen if I used more malt in my next batch of beer?? Would it be sweeter or what?? If you have any Ideas let me know before I feed it to the deer.

Rasherb,Yes there is yeast on the bottom and I swirled them up, but Wisconsin is not up to 80-90 degrees yet (July) Noeldundas, Brewed on 3-15, moved to secondary on 3-29, and bottled on 4-5 I used one cup of honey (This is a Honey Hef beer) Thanks! I put a small ceramic heater in the...

I have a batch of beer that I used honey as the priming suger, its been 6 weeks and I have little carbination, could I take the caps off and pop one of these in each bottle or not??

Thanks, I was just wondering if I had to start worrying or not because the last two beers I've made (honey ale, red ale) had a nice cake on the bottom of the primary

I just transferred to my secondary after 7 days and there was no cake on bottom of primary:confused:, just the foam stuck to the sides of pail(normal) and foam floating around on top with some trub on bottom? The yeast was good and the air lock was bubbling away the first 5 days. Whats wrong...

How long do you have to soak in vodka?? My Instructions tell me to microwave the zest

Even one in secondary? maybe I`ll try using just half of one.

Thanks for the info, I put one lemon zest in the last two min of boil and I`ll put one more in durring the secondary and see how that tastes.

Can you also add some of the lemon juice at flame out?

My kit says to add zest in the secondary but I have searched on this forum and found a lot of you adding at the end of boil or flame out. Could someone tell me what the difference would be in taste between the two of them??