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Well, I have a question about using a secondary. I'm making a barleywine, around 1.110 or so. I have had it in the primary for a little over 2 months, and I'm wondering if I should be transferring it to a secondary or whether it would be cool in the primary for another few months. I saw a thread...

When I moved the beers to a different warmer room, I turned each bottle on its side in order to resuspend the yeast. That was a month ago. In addition to not being carbonated, the beer tastes bad. But that's a different issue.

Ok, i think I figured out a solution. I just used some locking pliers and tightened it realllly tight, and it seems to have worked. Crude, but effective!

No. I put the priming sugar in, and then racked on top of it.

I really don't want to have to do the bottling-with-autosiphon method because it's a little trickier. I have to keep the bottling wand open somehow and then pump the siphon, and something always gets messed up and I end up causing a mess and getting bubbles everywhere in the beer.

It's been bottled for over 2 months now, and there's still very little carbonation (no head). When I bottled, I boiled 5 oz sugar for ~10-15 min and then added it to the bottling bucket, then bottled. I let it sit in my basement for a month, but it wasn't carbonated, so I moved it to a warmer...

Yes there are two washers, one for outside and one for inside.

Ok now I know it must be something that I'm doing wrong. When I put together my bottling bucket, it leaks out the underside of the spigot (right under where the bucket hole is). I have tried using various levels of tightness, and nothing works...it just keeps dripping, which causes a mess. I...

Due to energy saving at my house, the temp goes down to around 64-65 during the day, and then up to about 70-72 at night, so I think I have a problem with my bottles not being at a very good temp for conditioning (I've been waiting over a month, and it's not carbonated yet). What if I put some...

Need more information. Did you let the cider ferment all the way to 1.000? Did you add priming sugar when you bottled?

OK, so I guess my double IPA has become a triple IPA by mistake! There are worse problems for a beer, I suppose.

SA's Imperial series is pretty awesome.

So I was topping off the wort for an IPA before pitching, and the foam came up so much that I couldn't really tell how full the bucket was, so I stopped where it looked like 5 gallons. Then a few weeks later I realize that the wort was only filled to ~4-4.5 gallons! How will this affect the...

You go to BWW for the wings and hot sauce, not for the beer selection. They have Guinness. That's all I need!

I like BWW. Their sauces are good.

:confused:

On my batch that I just bottled I used dry yeast and it didn't start until ~35 hours after pitching.

Agreed. If you are new at this, I would check after 2 days, minimum of 3. Seems to be that cider carbonation moves fast, far faster than beer. My Irish Red is still in the bottles after 2 weeks and carbonation isn't done...the speed of the cider took me by surprise. Lesson learned!

So I decided to do the pasteurization method. Last night I tasted it and it was pretty good, but it was really late and I needed to go to sleep, so I decided to it this morning when I woke up. I foolishly assumed that the carbonation wouldn't change too much in that brief 8 hour period, so I...

I just recently bought a milk crate, which is a nice safe way to move a carboy.