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Ah that makes sense now, and it's started slowing again now, almost back to the way it was. And Cyclman, if only you could smell it.

So I've had a Russian Imperial Stout sitting in secondary for 2 weeks now after a primary fermentation, and I was going to bottle in a week. I've had a mixture of bourbon, cut and scraped vanilla beans, oak chips, and 2 cinnamon sticks since I first brewed the stout. When I added them today, my...

Thanks for your input, Almost all of the beers I've brewed are IPA or APA and I plan on FWH this beer, although if I brew it again in the future which I probably will, I'll through the hops in after the hot break and I'll make sure to have some good tasting notes so I can compare both of the...

Thanks I've heard it makes the bitterness smoother and that's exactly what I'm looking for. If everything goes well with this batch I'll definitely FWH any IPA's in the future

I've got a kit from Northern Brewer that I plan on brewing, here's the recipe. http://www.northernbrewer.com/documentation/beerkits/WestCoastImperialIPA.pdf It calls for a first wort hop, and I'm curious about what it will do to the finished product. In this case, the first wort hops are...

Won't that add an unexpected amount of bitterness? The recipe calls for a 2.5 gallon boil with an IBU of around 100. My boil kettle tops off at exactly 5 gallons, but I'd have to compensate for over boiling on the hop additions and the amount of extract going in, which is a little over 9 lbs and...

I'm going to brew my fourth extract batch tomorrow, the Northern Brewer West-Coast Imperial IPA. In my previous batches I've kept adding water to the boil kettle to compensate for the amount of water being boiled off, should I continue this? Basically every time the water level dips below the...

Another fellow from Richmond, good to see you. Garage storage here is definitely not good, we definitely see many temperature fluctuations. For aging up to around a year to a year and a half a dark cool closet will work fine. Anything longer and you'd need a cellar fridge or something along...

So I recently brewed a Russian Imperial Stout OG 1.081, and I ran in to a problem with a high fermentation temperature, rising to around 85 F during the first days of primary. This is the third batch of beer I've made and it was the first time I used a different fermentation room. I've created a...