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I'm judging by the blackened bottom of my brew pot I burnt the extract pretty good. Will that ruin the batch or can I go ahead with fermentation?

The shipping temperature was a concern of mine also. Thanks for the advise.

I made a starter last night using White Labs Irish Ale WLP004. I used the manufactures suggestions of 2 pints h20 and 1/2 cup dme. I've made previous starters but they have been smack packs and more dme. Starters using the smack packs resulted in a healthy kraeusen. The Irish Ale has little to...

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I'm getting ready to do my first all grain this weekend. I'm doing the NB's Cream Ale. I purchased it a little over a month ago. I purchased the grain crushed and just read that you should crush the grain as close to mashing as possible to reduce the amount of oxidation that occurs. I read that...

I'm getting ready to do my first all grain this weekend. I'm doing the NB's Cream Ale. I purchased it a little over a month ago. I purchased the grain crushed and just read that you should crush the grain as close to mashing as possible to reduce the amount of oxidation that occurs. I read that...

Thanks for the advice, it's actually a 2.5 gallon corney.

I've read many threads about using less priming sugar when kegging but not force carbonating. I was planning on splitting 5 gallons into a three gallon corny and bottling the rest. I was going to prime with 4 ounces for the bottled half which I've read may over carb in a keg?

I made a starter on Thursday in anticipation of brewing Sunday. Unfortunately I wasn't able to brew and may not until next weekend. Will the starter be okay sitting in the fridge for a week?

Thanks for your help, Is the bright tank the keg and I couldn't get the link you posted to work.

I've got a pale ale that's ready for kegging, It's the first time i've kegged anything and have a question. Could I rack to the keg (sterile) and cold condition with gelatin for a week before carbonation? I was thinking I could bleed off the sediment prior to force carbonating.

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Just checking in and looking for more advice. Fermentation on the double IPA(OG 1.071) slowed down about day 3. I moved to a secondary fermentor (1.041) and it has been fermenting steadily ever since and shows no signs of slowing down. It's day 6 and slowly, steadily bubbling. It's been around...

Thanks for the advice, I understand that leaving it in the primary longer and some of undesirable byproducts will be taken care of during conditioning. the recipe Im doing calls for flavoring hops added during secondary fermentation. Do you think I would get a better product if I left it in the...

Thanks for the advice, I understand that leaving it in the primary longer and some of undesirable byproducts will be taken care of during conditioning. the recipe Im doing calls for flavoring hops added during secondary fermentation. Do you think I would get a better product if I left it in the...

First off, thanks for everyones comments. Everything seems to be OK, it's fermenting fine. I'm a little concerned about "undesirable byproducts" What would they be? And does the fact that its fermenting fine mean I might not get them?

thanks, it was white labs home brew CA ale yeast. didn't think to put it back in a water bath. its in the low 80's now, should I still put it in a water bath? also, do you mean if there is no signs of fermentation in a couple of days re-pitch?

Because of a faulty thermometer reading I pitched the yeast >90 degrees. Any advice?

I made 5 gallons of American IPA and used the envelope of Wyeast for American Ale. It's been over 24 hours and there is no sign of fermentation. I followed the instructions on the Wyeast and it appeared to be active.(envelope expanded) I did but it in the garage last night and it may have...