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Have you made a similar recipe before? I have been brewing for 3 years and am going to do cider this next month, but I am worried about bottle bombs....

She Who Must Be Obeyed SWMBO. Anyway, leave it alone....anything in the fermenter that long should not be messed with.....too much risk of contamination.

Has anyone used grains that were crushed about a year before brewing? I bought ingredients and never brewed that particular batch. The grains were crushed and bagged in sealed bags (not vacuum sealed).........are they usable? Ian

My dad and I are brewing the components of a balck and tan. He brewed his Porter, and I brewed a tan lager style (I used a lager like ale yeast). Anyway, at bottling time, the beer in the secondary had a lot of gas in it, which when placed in the bottling bucket almost looked like finished...

Thanks for the info. This is my first beer 'without color', I have only brewed oatmeals, nut browns, stouts....which have all tasted quite nice at bottling. I guess a lighter beer gets a lot of flavor from carbonation, mouthfeel, and ageing? Thanks a million for all the help. Ian

It tasted fine at bottling.....no off flavors. I am not sure I like the recipe. It will be good, but not quite what I was looking for. Maybe it'll pick up some character in the bottle/ Ian

Temp has remained at a steady cellar 71F

I have not checked the gravity. I was under the impresssion that it doesnt matter what the gravity is if it's still going, since if I keg/bottle it I am asking for trouble Ian

I brewed this batch of Kolsch on July 3rd. Ther ferment was vigorous within 24 hours, but I still have activity every 3 seconds or so on the airlock. Is it normal to go for so long?

I have been brewing for about a year and a half. Everything is still new to me (in otherwords nothing my beer does seems ODD).