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I have made probably a hundred batches of beer and regret the early days when I worried about a secondary. If it's going to be bottled/kegged within a month I wouldn't bother. Wheat beer is prob the last beer on earth I would worry about a secondary for.

Every time I have a "good session IPA" I think to myself how much better it would be if it wasn't so weak and thin.

After 5 days of primary in a bucket I transferred my kit wine to a 6G carboy and it leveled off slightly above the shoulder but there is still space in there. If I top up now to get it closer to the bung that will remove most of the air but will leave me with not much headspace for degassing...

I just racked wine from a bucket to carboy after 5 days as it was down to about 1.004. I lost about at least a half gallon from the bottom gunk and was wondering if that is common for a grape pack wine or if I should have waited longer for it to settle more? My previous transfers in kits without...

Yeah, I have a ale pale which is only 6G so I would prob just split between two Home Depot buckets. I racked to carboy a after 5-6 days when the wines was at 1.018 and 5 days later there is already a good 1/2" sediment so I guess it's already time to rack again? This was a kit, not fresh juice.

Thanks for the tips. Would it be ok to do the primary fermentation in the 7G carboy as long as I leave the airlock off or is it still better to do that in a bucket?

I am a long time brewer with just a couple of 1G wine kits under my belt and would like to try a WineExpert trinity red 6G batch next. My question has to do with equipment as I have two ~7G car boys that are great for beer but apparently not so much for wine. If I go buy a 6G carboy for wine...

Thanks. Yeah, seems pretty stress free as I "made my wine" while waiting for my wort to boil! I am cringing at the thought of an open bucket of red wine laying around with a 3 year old who loves curious George. Guess I will have to find a good spot.

Also, is there an equivalent of the BJCP guidelines for wine? My kit said the OG should be between 1.080 and 1.097 which seems like a huge range so I wasn't sure if that was for any table wine or my kit. It was a Cabernet and I was about 1.095, hope that's in the range for this style!

I am a long time brewer giving a 1 gal wine kit a try for the first time. I have read that you want the wine to "breathe" for yeast growth early in fermentation so an airlock is a bad idea. Can I just aerate with pure o2 for 60s and then add an airlock just like I do with beer before pitching or...

In my experience it isn't always common knowledge. Most people don't have any idea of their elevation if they don't live on the coast. Just trying to make sure someone else doesn't make this mistake. Also, get over yourself Sent from my iPhone using Home Brew

Keep in mind that water boils at 212 only at sea level. 210-211 is correct for common elevations.

Repeat post

If you will only use it for brewing the 5 seconds is no big deal. however that extra 5 seconds is huge when you are holding your hand over a 600F grill! Sent from my iPhone using Home Brew

Also, did you mean OG instead of FG? FG will also be impacted by your fermentation and BS can only guess as to how great that went. Sent from my iPhone using Home Brew

You have to set your own boil off rate, and brew house efficiency in BS. I found mine are close to the defaults but not exact. Sent from my iPhone using Home Brew

I'd say that are useful but to use with caution and double check against a hydrometer to get an idea of a correction factor. I find mine is usually within 3-4 points (usually measures low) so I use it to see if I need to make on the fly additions/dilutions. If I'm within a few points I don't...

Actually it has darkened slightly as it has cleared because the yeast is a very pale color it was actual lightening the beer a touch. If that is the same color everyone else is getting with Dingemans pilsner malt than I am fine with that, guess getting it the color of Duvel is a secret of the...

Here is a sample, a little lighter than last sample bit still darker than Duvel. I do start heating my wort after about 3-5 gallons so that might be part of he prob.

Yeah, I'd say that mine is very similar to your pilsner sample there. Would be interested in seeing if your sample changes with treated water.