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I agree w/ everyone's response about the sugar. On a seperate note, I would just say even though the kit might say it should be done in a week, you will always get better results by letting the beer sit and condition for longer, at least 2 weeks. Doing this will allow the yeast to clean up any...

Has anyone ever used dry and liquid yeast in one batch before? I didn't have time to make a starter for my liquid yeast so I rehydrated about 4-5 grams of dry yeast to make up for the cell count. I wonder what effect this will have?

I'm new to kegging so any input on both methods as far as pros and cons are welcomed! The sticky on "Keg Force Carbing Illustrated" recomends to wait 3 weeks before drinking whether you force carb or use the "set & forget" method. The poster ultimatly asks "Why bother to force carb at all if...

Ok thanks guys. From what I can tell from your replies and what I've read so far, I think a lot of people just go to a seconday before kegging to minimize yeast sediment in the first few pints. I would assume my beer has already been conditioned after being in the primary for 3 weeks, so I might...

I'm going to try kegging for the first time and was wondering if going into a secondary fermenter is recomended or needed before transfering to a keg? I usually just let my beer sit in the primary for 3 weeks before bottling. I've read some of the "stickys" on here but sometimes with brewing...

Adding LME at flameout helps with hop utilization since a higher gravity during boil will yeild less hop bitterness. It works well for me since I usually do a 3 gal partial boil for a 5 or 6 gal batch. My LHBS says DME should be boiled to pasturize it while LME can be added at knockout and let...

Sean: How much water did you boil with? And did you add all of the LME at once or save half for the end of the boil?

Sounds like a good summertime brew! I'd like to try brewing this next, but I don't need a kit since I have some items already that I need to use up. I see you used Wyeast 1056. What type of extract, specialty grains, and hops were included in the kit? And how much of each? Also, is that a 5 gal...

Thanks, Stubbornman for pointing that out. I'll delete that post. :o

I think the external thermostat I have controlling my chest freezer malfunctioned sent the temp got down to 43 degrees. I am not sure for how long it stayed like that, but I dont think it was for more than a few hours. I am fermenting a pale ale w/ Wyeast American Ale 1056. It had been in the...

Here are some pics from my accident. I feel I should admit that I was handling the carboy in a way I shouldn't have been.

In relation to the comment I made about the accident it has occurred to me that I should issue a disclaimer that I was to blame and not the carboy! :cross: So I'll start testing at 2 weeks then.

It's red. And it's an ale. Maybe I'll call it Dale, for short.

9cuft chest freezer.

I could be way off here and I only ask to see if I am on the right track but maybe the amount of water he used for the boil could have influenced the hop utilization? Less water equals higher gravity boil which equals less bittering, right? And wouldn't we need to know the alpha acid % of the...

Normally I start taking gravity test when the air lock bubbling slows way down. I went back to using buckets to ferment in after my glass carboy broke in my hands and left me with 28 stitches! The bucket I'm using now has an air leak but seems to be fermenting fine but now I won't be able to...

I guess I'll try and leave out some of the cold break after the ice bath but I don't think I'm going to go through the trouble to try and whirlpool and siphon. I just listened to that podcast from Basic Brewing Radio where many people did a test and split a batch into two: one w/ the trub and...

I brew with extracts and any specialty grains and hops that are used are kept in nylon straining bags so the only visible sediment I get after pouring the cooled wort into the fermenter is a few tiny specks caught in the strainer on the way into the fermenter. Since there is almost nothing...

I am a begginer but I assume if you used a hefe yeast that has a low to medium attentuation you will always have a good amount of yeast staying in suspension, esp since homebrew is unfiltered. Usually you roll the bottle to mix the yeast up before you pour, but I'm not sure how that works with...

Thnx for the info, everybody. Chest freezers that say "commercial" look the same as the regular ones and come in the same sizes, but cost about double. I will have to assume the only difference seems to be the "commercial" type have certifications that are prob required by food inspectors and...