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1. You ran the bottles through a sanitizing cycle in the dishwasher, everything in the dishwasher is sanitized, so the the rack should be fine. Good idea to sanitize the bottles with one step just to make sure, water jetting up into the bottles in the dishwasher maybe minimal. One step has no...

Welcome to the obsession..... 1. Its seems to be done with its fermenting, but the only way to know for sure is to take a hydrometer test for a couple of days and/or it has reached its target F.G. 2. Go to Wyeasts and/or White Labs web site and on those sites, you can get the temperatures...

What type of beer is it? What temperature is the beer conditioning (bottles?).

Don't see why not. Be certain that the tub is completely sanitized and that you keep any turbulance in transfering to a minimum. You do not to oxidize the beer.

I average 30 - 12oz bottles and a dozen 22oz bottles per batch. Yes, I do both sizes per batch. 12 oz-ers to give away, taste testing, and quick fixes with 22oz-ers for when I want to sit and enjoy.

Out of the 20+ batches that I have brewed this past year, I have only produced one batch that I didn't really care for, but many of my "taste testers" said they loved it. Maybe its just me, but I find many of my beers better than any mirco and sure a lot better than any BMC. I love my beer...

I'll have to start brewing more and more so that I can get backlogged and allow stuff to age more... That is the key to great homebrew IMHO. I am drinking an American Ale that I brewed last spring....thought it was good then, but now, after sitting in the basement at 60...

Agree....what gravity reading did you start with and where are you at right now? What type are you brewing? With that said, nothing wrong with letting it sit for a while longer if need be.

Automatic dishwasher rack or I have even stacked them on a handwash dish rack(about a case and a half- but now I have a bottle tree)

I bourbon/oaked a batch, but let it set for 6 months (2 in secondary, 4 in bottles). It tasted real strong when I bottled, but was great at the end of bottle conditioning. It disappeared real quick at hunting camp.

Lie-ons or the wings........Lets Go Red Wings.....its gotten to the point with the Lie-ons....they don' want to win....hell, they sell out every home game, why bother putting together a winning team. Hockey is a better sport anyways...yeah bring it on....the NFL is not what it used to be....too...

That is why Yuri is Tim Allens Clone....Toolman Yuri

oh, we suppose to keep track of that.........what line is that in my journal?

what did you brew? An ale? Ales need warmer temps to carbonate than lagers. Either way, at some time, you will need to raise the temp to the correct temp - as required for the yeast strain. Have fun! Enjoy!

What type of beer is it? What type of yeast did you use? If its a wheat beer, it may smell different than what you are used to.

Update: Yes, I covered the pot and everything went well. Added the extract and began boiling as usual. Completed the process about an hour and half later, pitched yeast at 70 degrees, woke up this morning to the sound of a bubbling airlock. Thanks for the reassurance.

Doing a extact recipe, stout, using grains and obviously extract. Right now, Im steeping my grains. But realized, I have a meeting to go to at 6:00pm. Any problems of removing my grain bag after 45 minutes and waiting to boil till I get home later tonight? I'm not seeing any, but what do I...

Some basic questions......what temp did was your primary during fermentation? What is the recipe? (how much unfermentables). Otherwise, 3 days of strong fermentation is pretty good. I would have followed the 1-2-3 method a bit more (1 wk in prim, 2 in sec, 3 bottle) but some would argue a bit...

I'm not the only one that recieved a kit from ones SWMBO as a gift!! Have been interested in baking breads for quite awhile, and since one of her relitives is homebrewing, seemed to be a good extention in handling yeast. 20+ batches later, I'm hooked!!!

First thing that came to my mind, what type of bottles are you using? Different types, different brewer bottles that you are reusing? Are those that are undercarbonated the same type of bottle? I have a hard time with certain types of bottles, they do not seal completely. Just a thought.