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I've never bottled after 2 weeks. Maybe a low-gravity pale ale could be bottled that quick. Three weeks is a good general timeline before taking gravity readings. But like beergolf said, yeast operates on it's own schedule so there is no perfect formula. Take one and wait a day or two when you...

There are a lot of cleaners out there one-step, pbw, star-san. Never use soap and water. If your secondary is glass use a carboy brush to get the gunk off it, rinse it out with water and slosh around one-step or star-san. I use a soft sanitized sponge (used only for cleaning carboys) on my...

I followed a lot of the guidelines in the Thunderstruck pumpkin ale recipe thread. It has a lot of good info and lessons learned from people. After reading the thread i baked 2 cans of pumpkin filling at 350 for 15 mins and put it in my mash with 1lb of rice hulls. Worked like a charm...

This same thing happened to me. A couple of my brews were full of foam, while others had almost no carbonation. Now I pour my dissolved sugar mixture into my bottling bucket and gently stir with my already sanitized racking cane. O2 is bad at this point so be careful! I had more trouble with...

+10 for patience

The last batch that I did I set it in my kegerator, put 9.2PSI on it and left it for about 9 days. Turned out perfect. If you aren't as patient do the 30PSI method.

Most people on this forum don't rack to secondary. There are several reasons that I like to do it, but for some it's not worth the effort. The first for me is comfort; if I am too busy to bottle I can just leave it in my glass carboy for as long as I want without worrying about oxidation from...

I think the one week timeline is referring to active liquid yeast without doing a starter? That's definitely not true for a liquid yeast pack. Homebrew shops store liquid wyeast packs in fridges for months, and I store yeast cultures under cool boiled water for months to re-use. If they are...

Usually for spiced Pumpkin or Winter ale's I like East Kent Goldings or Fuggles. EKG is probably my favorite for that style of beer. I'd be good with cascade for bittering and maybe EKG for aroma or late additions. Think about nutmeg or anise for other spices. A little bit will go a long way...

Some of these dont seem so ghetto to me! My keg didnt fit on my burner so i grabbed two posts out of my fence...

What model and size is this chest freezer? I've been looking for something just like that.

This is one of the coolest things i've ever seen...

1.086 yikes!! I see that you are pitching two yeast vials which is a must. One would definitely not do it without a big starter. To hit that FG make sure you aerate the crap out of it before pitching and keep the temp where it needs to be. Everything else looks good.

Asking any local farmers is a good idea. My stepdad has a farm and he always knows his "bushels per acre" yield for grains.

Just keep an eye on it and you'll be fine. Once the top of the wort has no visible bubbles you should be ok to bottle--at least that's what i did.

The same thing happened to my Saison I made this summer!! It continued to bubble even after 2 weeks in the secondary (with one week in primary). I gave it another week and a half before the bubbling subsided. Saison yeast definitely acts differently than most other strains I have used. But hey...

I remember this guys first video, it made me crack up! I like how he knows he knows he is a noob but still shares his experiences. I havent checked it out on youtube but I bet he gets trolled to death...

Awesome stuff! I'm in!

Tophers got it. As long as no bacteria got in you should be fine. There should have been a layer of C02 over the wort to prevent oxygenation. If it doesn't smell funky or have weird growths on it no worries.

I agree with bill. You aren't going to be able to brew your whole volume for a 5 gallon batch in a 5 gallon pot, nor ferment in a 5 gallon carboy. Cut it to 2.5 or 3 and give it a go.