Recent content by buffalojoe29

Hahaha like I said, fair point. As for adding sugar to the primary a few weeks in, a homebrewing buddy does it and suggested that I should do the same. Since I'm still new at this, I thought I would ask the question on here to see if that is legitimate or not. Given the overwhelming...

Ah, c'mon man. I looked at those instructions a few weeks back and simply forgot. You do sound like a jerk but it is a fair point :mug:

Hi Sledge, Okay thank you! I left the last batch alone and it turned out great.

Scuba Stan, Thank you very much for the answer! That makes me feel a lot better.

Neko, I've been told by a homebrewing friend to put a little sugar into the fermenter after a couple of weeks to give the yeast a touch more "food" if you will. This has nothing to do with priming sugar for bottling. Does this sound weird?

Kwingert, I used a WYeast Irish Ale Yeast and it fermented at temps ranging from 62 - 66 degrees.

Awesome thank you guys! Is there any need if, let's say I leave it in there for four weeks, to transfer it to a secondary? How soon can I bottle this damn thing? (Sorry for the newb questions, it's my second batch ever. Northern Brewer Dry Irish Extract Kit) Should I cascade a little...

I usually leave brew in my primary for two weeks but in this case, because of my schedule, it will have to be in there for three weeks. Any issue with that? Another thing to note, I checked it out a couple days ago (two weeks in) and it had a strong alcohol smell, which I was surprised...

God this feels good (first batch)

Jturie, I second that. Did you get to try it? How was the taste? I brewed it this weekend so I have awhile to wait...

Oh man c'mon. That guy card stuff is even worse ;)

Thank god! Thanks to everyone for the help. I was able to bottle the batch last night while listening to the Altanta Braves getting their a$$ kicked :-( Cheers :mug:

I better start counting the grains of sugar

I'm probably going to get banned for saying that

I'm just kidding!