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Well there was still a little krausen/fermentation going on when I transferred, so that the residual CO2 would blanket the beer. I'll see how it behaves in the morning, hopefully won't need a blow off tube again... >_>

So I've transferred my American Pale Ale into secondary today, the problem is my 5 gallon carboy is almost filled to the brim now. Barely three inches away from the top, all this after adding the beer plus a quart of Centennial hop tea. Should I draw some of the beer off to allow for more...

After two weeks in primary and a week in secondary, there's still signs of activity (i.e bubble from airlock every 4 minutes), but otherwise the gravity seems to have settled around 1.021, I guess Scotch ale yeast doesn't want to attentuate to levels of 1.012 (O.G was 1.100, so ABV is somewhere...

Well honestly it's a Scotch Ale yeast, so even in the dead of night I've seen bubbles rising. Hopefully this turns out to be a smooth, complex big beer...created from the winter night ^_^

Since I live in an apartment, I've got no room for a carboy just sitting in the way. Therefore, for the past two brews I'd put the carboy in t-shirt/tub of water, covered it with a thick blanket, and am leaving it on my shady/windy patio. So far the stout I made turned out okay, but would...

I've only got about two gallons of a Chocolate Stout I made, but was wondering how much lactose I'd add if I was to put it in a two liter growler. It's great at the beginning but lacks body, so adding lactose was the advice I got from someone more experienced than me.

As a initiate homebrewer (one whole year starting today), I've just realized how hap-hazard and clumsy I've been making my first dozen batches. Not checking the O.G on that one, forgetting to sanitize the keg connections, etc. And because of that, I've probably dumped a fourth of what I brew...

I'm going to try this recipe, though as a novice all-grain brewer. Could someone explain the mash schedule to me? I'm working with a 10 gal Rubbermaid with a false bottom, and have only done batch sparges.

I've force carbonated my keg of Dead Guy Ale and noticed it had the green apple taste (10 days primary, 20 days secondary). It's already in the fridge, but should I be cautious of raising the temperature in order to age it properly? Also, can a carbonated beer be aged as well when it is...

I've got a Rogue Dead Guy Ale clone about two weeks into secondary at around 68 degrees. This Sunday I plan on brewing a Rogue Chocolate Stout with the same Pacman yeast. Therefore, this is my plan: 1. Place the Dead Guy batch in an outdoor closet to cold crash until Sunday, temperatures...

Well dang, I used the Wyeast Pacman smack pack, if I repitch then I'm thinking of using another of the same yeast, though any recommendations for an alternative are welcome. I'm planning on having this sit for at least three weeks, so even if I don't repitch will it still fully attenuate by...

I've just moved my all-grain Dead Guy Ale clone into secondary in a glass carboy, but the O.G was too low initially. Therefore, I boiled and cooled two pounds of Muntons Light DME, added it to secondary first, then siphoned the beer over. So far there hasn't been much activity (was done around...

It was mostly out of curiosity, but I suppose going with electric is the most logical way. The problem is making three or four of those heatsticks to boil the water fast. Not to mention the outdoor island is all on one circuit, meaning I'd have to do it indoors. >_>

If my building doesn't permit the use of propane gas burners and I've only got 20 Amp outlets to use if I wanted to make an electric heat stick, has anyone ever tried heating sparge water/boiling wort over charcoal? I suppose it would be extra mess, but would it reach the desirable...

Actually it was lightly carbonated by the time I served it, only had a head of maybe half an inch high, but otherwise the guests enjoyed it. I'm really going to have to invest in a tank and regulator soon...priming sugar is guesswork and I'm going for clarity in my beers.

Still no problems, except some CO2 leaking every time I place the gas-in adapter on. Been injecting it until it's rock solid, with three inches of head space, and shaking vigorously. Did it this morning and just now, gonna repeat at bedtime and tomorrow morning. I'll let you guys know how it...

Everyone's being awfully cryptic today. :drunk:

Err, further explanation please. I'm new to this force carbonation technique

I'm trying to force carbonate a 2L bottle of Rye Pale Ale but all I have is a CO2 gun that uses BB gun cylinders, food-grade gas of course. I want to have this bottle ready by Sunday, so I've already pressurized the contents and shook vigorously tonight, letting it chill until morning...

Thanks a bunch guys, I'll let ya'll know how it goes. I'll probably make three and do a hell of a bunch of preparation...measure twice, cut once