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don't you need 2 weeks of a "bottle conditioning" phase after the initial 10-14 days though?

If you refridgerate your beer, then remove it and let it go back to room temp, and then repeat (any number of times), does this hurt the flavor of the beer? Along that same line, I am currently fermenting a Kolsche, and some people have recommended cold conditioning it during the secondary...

If I can fit a 5 gallon corney keg in my home fridge on its side (not standing up), is that okay? Could I carbonate standing up while OUT of the fridge (at room temp), then put in fridge to store, then remove (stand it back upright) to dispense for drinking, then put back in on its side to...

is the lagering necessary? I don't have the equipment to lager. I figured since it was an ale yeast it could stay at ale temp the entire time (well, slightly lower than normal ale temp in this case). Did yours start fermenting okay at 65? I was just wondering if I should leave it warm...

I made a Kolsch, and I pitched the Whitelabs Kolsch yeast for it. It lagged pretty bad... took about 36 hours to start. Now it's bubbling though, but only about 1-2 bubbles per minute at this point. I know that Whitelabs says the ideal range for this yeast is lilke 65-69F or so. Right now...

yeah.. if i ever do it again i'll use the puree in the secondary instead.

Hey, anyone used the LD Carlson flavoring stuff... blueberry, etc? I made a honey wheat ale, and added their blueberry flavoring at bottling time... ehhh, seems like the flavoring made it taste like crap. i mean its good but theres this soapy artificial flavor that lingers, which smells...

Thanks. Regarding #2: So you rack from the secondary fermenter into the keg, then hit it with a but of pressure to seal the lid, then set it aside, at room temperature, for a conditioning period (analogous to the bottle conditioning period)? Then after that, you move it to the fridge and...

Howdy, I've been bottling, but have come into possession of a CO2 tank and some corny kegs. I've been reading on the subject but have a few things I need clarification on. 1) Is it okay to put a keg in the fridge on its side? Or must it absolutely be standing up to store and/or operate? (My...

cool. fortunately, it started fermenting hard today. so it looks like it's okay for now. thanks again.

I found a mysterious bottle of "rose flower water" in the baking isle of a local grocery today. It's from the perfume region of france and smells quite nice... some descriptions I found on the web say it's used in baking and "bar drinks". I'm slightly curious as to whether Abita has used...

thanks for the info. i hadn't thought about it being my first big beer, but yeah, I bet it's an aeration problem... I did aerate but not as well as I have in the past I think. Guess I should get an aeration stone or the like, for next time. Is there one that won't require an O2 tank? Like...

well... i kinda didn't measure the OG :( I don't know if this gives a rough idea but as far as fermentables... i had 6lbs light LME, 3lbs wheat LME, 8oz maple syrup.

nope, didn't make a starter. but after three big smack-packs... surely that should be enough. they swelled too...

I brewed a pumpkin spice ale, which was based on a recipe i found on these forums, but I modified it to be higher gravity, higher alcohol, (wanted it to be really high) etc... this is only like the 5th beer i've brewed though, so I don't know if I messed something up or what. pitched liquid...

Anyone got a clone recipe for this? This beer tastes absolutely phenominal... so much complexity, and I think I get floral notes... perhaps a play on the "fleur-de-lis ale" part? (fleur-de-lis is the little french flower symbol you see in a lot of New Orleans stuff) Anyone know how they...

The dude in the DVD I got from Midwest said he does that. Is it okay? I figured it'd save the hassle of having my strainer get so clogged up while transferring to the fermenter. Is this a bad idea?

When boiling, I see some books say boil with 3 gallons, and add to 2, and others say boil with 2 and add to 3. What's the difference, really? Taste wise, I mean. Thanks a bunch.

lol!!! :D

I noticed there is a crack several inches long in my glass carboy, which is currently holding 5 gallons of a london brown ale. I felt along it... nothing is escaping, no liquid is coming out, but I'm slightly worried about contamination for some reason. I guess it depends on whether it extends...