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Hello, I recently brewed an Irish stout(35ibus) and have sampled two of them at different temperatures. One, i crash cooled in my refrigerator for 3 hours and consumed it and could taste the hops and aroma. The second bottle I crash cooled for 2 days and when I opened it it tasted pretty...

Hello, I opened my first Irish stout from bottling after two weeks and I must say I was very impressed and had a very full aroma and flavor. HOWEVER, this week (3rd week after bottling) the flavor and aroma of the beer appears to have died down. Its as if I taste more alcohol than flavor...

My question is can I brew my extract brew, cool it, transfer it to a carboy and seal it and then decant off 1L to use for a starter and then pitch into the brew 1 day later?

Quick question, if I let my beer sit in primary for 4 weeks and then transfer to a bottling bucket with priming sugar I can assume there are still active yeast floating around in my brew to cause carbonation right? I ask this because I would assume all the yeast are in the trub as I did not...

Hello, I brewed an Irish stout from Midwest that I let ferment in primary for about four weeks before bottling. When I went to bottle, the FG was 1.014 when it should be about 1.010-1.012. My question is, will this be a problem? I went ahead and tasted my brew and it's kind of bland as in...

Ok ok, so I've been reading here and John Palmer's site about beer brewing and I'm in quite a little dilemma with my Irish Stout. I know most people on here recommend a single stage fermentation in which you just leave it in the primary for three weeks and then rack. However, Palmer said that it...

Hello, I've been reading this forum as well as John Palmer's site for brewing instructions. I actually started an Irish Stout this past Sat. and am trying to resist the temptation of peeking at it! I plan on leaving it in the primary for a long four weeks. Thanks!