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So I'm wondering if anyone has any experience in enhancing the flavor of a brew after you've done the boil and it's been fermenting for a couple days. I've had one going for about 5 days now and took a draw off of it last night. Sample tasted fine (no odd flavors, drank the whole lot of it -...

I just brewed my first, a west coast IPA. Wasn't thinking Thanksgiving when I brewed it (would probably have done something more "autumn"). But just looking at my brew calendar and the first bottle will be ready to open exactly on Thanksgiving...not too bad, eh?

Are you all as excited as I am that the batches we're brewing around now will likely be ready to go by Thanksgiving? I can't think of a better time of year to crack open those first brews and share them with friends and family. Something about the cool fall weather and a cold-yet-warming beer...

Hey all. So I posted on here about 5 days ago saying my fermentation temperatures were on the lower end of the ale spectrum (hovering around 60-62 deg F). My house just gets naturally cold and it was kinda icky around these parts beginning of the primary ferment period. Well, the weather has...

OK great. Looks like I was just calculating it wrong. I'll go home and do those calculations. Thanks.

Yes. I wrote down the gravity points but they're at home on a sheet of paper. Those numbers decreased as well. From what I gather, you want it to decrease so I am doing just fine. I guess a better question may be what is an optimal OG for an IPA?

So I have an IPA going in the primary right now, been there about 4 days. Everything is going fine, regular bubbling in the airlock, nice krausen foam on top. I took a sample earlier to measure the ABV and OG with my hydrometer. Appears to have gone down a ton since the day of the brew. The...

Wow! Thanks for all the great responses. I learn something new everyday....

Sure enough...after about 36-48 hours, fermentation started roiling!

Sweet! Thanks all.

I assume you're referring to the aforementioned 0.28 lbs crystal malt 15L. What about the dextrose?

Wait, just so I understand you correctly. The Dextrose mentioned above is added to the DME before going in the primary? Or is this Dextrose bottling sugar? I want to make sure I don't add twice the sugar, or worse add it at the wrong time. Thanks a lot.

As I prepare to accumulate the ingredients for my latest brew, I've hit something of a snag in my review of the recipe. The recipe calls for the following 12.2 lbs 2-row pale malt 0.28 lbs Crystal Mal 15L 0.86 lbs CaraPils Malt 1 lb Dextrose There is then a bunch of hops and the...

Hi all. Quick one before I start this Pliny the Elder clone. I've been looking at the XXL Brewing Co clone recipes (http://www.xxlbrewing.com/hb/recipe.html) and they look pretty straight forward. They do not, however, specify how much brew this will produce. All my experience thus far...

Understandable. How would one bring about such a change? As I mentioned in my post, the temperature in my house - and by the same token in the fermenter - has been steadily decreasing due to environmental factors (it's just getting chilly here).

Funny you should mention that. When I was cleaning out the primary, I had it full of water and sanitizer. I noticed a huge puddle of water on my floor from - you guessed it - a leaky spigot. It's threaded, so I just gave it a quick twist to the right and problem solved. I probably would've...

Can I take hydrometer samples from my primary by dispensing some of the goodness directly from the spigot? I did some searching on the boards, but most say to use a turkey baster/wine stealer. Welp, I don't have either of those and I'm just wondering whether it's OK to take a draw right from...

I'm using Safale US-05 dry yeast

Hello. I'm brewing an IPA at my home. Right now it's in the primary in a closet. The temperature guage on the side of my primary has the temp gradually decreasing. Started at 68, soon 66, now 64, and even a little bit of 62 degrees F. My house is big and old and gets real cold, especially at...

My instructions say to leave it in primary for 6 days then transfer to secondary. It's been about 24 hours and the fermenting hasn't really started, though after reading all the posts I understand this is normal. So, does the 6 day countdown to secondary begin when the brew starts to...