Recent content by NeverSatisfied

:confused:Would racking the 5 gallons into two seperate 3 gal. carboys be a better option? Is a half gal. of headspace too much in a secondary ferment? Or should I just scratch the idea of doing half with fruit and half without, and just do one secondary?:confused::confused:

I plan to rack half of my 5 gal. batch over to a secondary to add fruit, leaving the other half in the primary bucket. Will the extra head space in the primary cause a problem if i let it sit for another week or so before bottling?

I currently have a porter that has been sitting in my primary bucket for 12 days. It was sitting at ~65 for the first week or so. Then I went out of town for a few days and while I was gone the temp dropped to ~58. Primary fermentation had already finished and my beer was in the conditioning...

Three days ago I brewed my first beer using US-05. Before pitching, I attempted to bring the temp of the rehydrated yeast down to the temp of my wort, ~71. In the process I believe I aerated the yest quite a bit by stirring. Could this affect my fermentation? After 20 hours the temp of the wort...