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although I may have checked it before adding the 2.5 gal. of water to the wort.

yeah it was extract topped off with water to get to 5 gal

I checked gravity after i brewed it at 1.100 ill check it right now

I was just going by the airlock. I watched it for 2 min. and nothing. The recipe called to add hops in a secondary.

Quick question. I have a IPA that has been fermenting for a week. Has totally stopped fermenting at this point. Should I move into my secondary now? Is one week in primary okay?

yah all 3 beers had a alcohol after taste. you could taste the profile of the beer but it was just overkilled with alcohol taste. im gonna look into getting something set up so i can control my temps. thanks azscoob ill hit you up.

do you think fermenting at 76 would off the taste of the beer though?

So i have brewed 3 times...pale ale, brown ale, and an ipa and they ahve all had the same weird taste to them. I fermented all 3 in a starter kit bucket that i have sitting in a bin of water. i purchased a fish tank thermo the last week my ipa was fermenting and it said it ws around 75-76*...im...

i have one of those fishtank thermometers should i just attach that to the side of my primary and turn the fridge down as cold as she goes?

i have read alot of posts about cold crashing but still have a few q's for you guys 1. should i transfer to my bottling bucket and then cold crash or just cold crash in primary and transfer after. 2. do i let the beer warm up before bottling? i read that priming sugar wont mix well when the...

well just by looking at the wort while it was cooling down before i pitched the yeast it was noticably alot cleaner looking. dont know if that had to do with straining the hops out or not. so what im hear from you guys is no secondary...leave in the primary 2 weeks or more

okay thanks for the help guys! i did add irish moss but i strained the hops out of the wort while dumping it in the primary im sure all the irish moss with it...

no arguing at all...just saying this is why i thought secondary was so important.

heres what my book says: homebrewing for dummies page 111-112 at the beginner level, taking the freshly fermented beer out of the pirmary fermener was necessary not just because the initial fermentation ws over, but also because all those little yeasties, fresh from a gluttonous fast, were...

also this isnt a kit...im brewing off a recipe they had at the brew store. it came with instructions.

the guys at the brew store told me that not the instructions. i want to go to a secondary for clarity. i like a clear beer.

My last batch i let sit in the primary for like 12 days before going into the secondary...it was stuck for the first 4. I just brewed a four peaks hop knot ipa and the instructions said to put in secondary after 4-5 days. i know it is sapposed to finish fermenting in the secondary but do i suck...

okay just wanted to make sure...would have sucked if i left it out and found out i should have left em in. beer allready looks 100x clearer with it out so im happy :)

so the guys at the brew shop sold me a strainer that goes ontop of the fermenter bucket and he told me to dump my wort into that to collect the hops and airate the wort. im just concerned not having all that hops in the fermementer will effect the taste of the beer. i used an ounce of leafy hops...

k i have the smack pack sitting out to get to room temp...im gonna wait an hour or so to start the brew so hopfully by the time i pitch its been like 2.5-3 hours :)