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Brewed my first tripel 9 days ago. Also created my first yeast starter (Wyeast 3787) for this beer which appeared to go well. It has been fermenting at about 66 in a glass carboy with a blow-off tube. Checking it tonight, I am still getting a small 'glug' in the overflow every 13 seconds or so...

Just tried my Northern Brewer extract honey weizen. Was wondering about what seems to be a heavy amount of yeast which is almost in suspension or is VERY slow to settle back out. There does NOT appear to be anything off with the flavors - although I am fairly new at this. I know wheats are...

In reading the style guide for German wheats, it states "A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking)". The honey weizen I just opened had a noticeable amount of yeast left on the bottom of the bottle which required a swish of water...

So I'm still in the n00b category, but I've been trying to absorb as much reading/listening/viewing as is practical to learn the 'art' of brewing. In doing so, it seems as though some brewers - home and craft - are producing batches and are able to provide tasting notes for them extremely...

Just opened two batches of beer to find both flat in their bottles. One was a honey weizen, the other an Irish red. Both sat in primary for three weeks, secondary for two, and bottled at room temperature for one. The "room temperature" was about 63-66. As I got next to no carbonation and no...

Still brewing my first few extract kits, so still learning. I did two batches this past weekend: An Irish blonde ale, and a Dunkelweizen (OG of around 1.080). For the blonde ale, I used a Wyeast 1084. For the Dunkel, I used two packs of the Danstar Munich wheat. Both are in 6.5 gallon pails and...

I've only brewed a half dozen or so batches, but am looking to start 3 more very soon. One extract kit I'd like to try is a Belgian (double or triple). I have read several comments about exploding bottles due to the high carbonation and how to minimize this from happening. One thing I've...

I've got a batch of Irish Red in the primary (bucket) which was pitched on Saturday. It's been suggested that I keep it in the primary for 2-4 weeks, so I'm shooting for 4. Right now, it's stored in on the main floor of my home where it stays 64-68, which is in the range called for during...

I have only made 1/2 dozen batches and have always used dry yeast. I have never made a starter, but may need to do that as I will probably making some beers with an OG of +1.040. I'm a little confused about the use of a DME. I was contemplating picking up a package Munton's extra light and...

Some random notes from a rookie (for other rookies). Hope it helps someone. Just picked up a couple of extract kits (this one and a Honey Weizen) from Northern Brewer. My first purchase from them. Was happy with the experience so far. I've also been catching up on back episodes of the...

N00b here again... I'm have been using a pail as a primary fermenter and, after a week or so, I rack the beer to my carboy and add the priming sugar, bottling right after that. Not quite what I think I should be doing. I think what I really want to do is use the carboy as a secondary. So a...

I'm still getting up and running with homebrews and am using the pre-measured kits. I'd like to take what's provided and tweak it with my own spices/flavors. For example, I might like to add coriander or orange peel to a wheat beer. Is there a resource which explain how much of (and when)...

I'm new to this and am a bit confused. Here's the deal: I have both a glass carboy and a 6-gallon pail (w/o a spigot). I have been adding the wort to the pail, then adding the additional water. I then wait for the temp to cool enough using a floating thermometer (if necessary) and add the...