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Is 64 high enough for reabsortion for all yeast strains? Generally speaking, how long do you need to artificially keep the temp. bumped up to complete reabsortion and/or fermentation? I'm currently doing my first temperature controlled fermentation and it seems like I've prolonged the...

So isn't it a little risky to ferment 3-5 degrees below the lower limit given by the yeast mfg.? I'm guessing the risk is that the yeast will fall out early before they've finished fermenting the beer and you'd end with a high FG. You mentioned that experience helps when selecting the...

Will it cause a problem if my primary is exposed to light during the hour of settling? E.g. a clear glass carboy in a lighted kitchen. Thanks, Andy

So for the Weihenstephan, we get "clove" at 64 and "banana" at 75 degrees, but can you give me similar examples for other yeasts or beer types? You mention the cooler temperatures results in "ultra clean flavor", would you mind elaborating? Thanks, Andy

So, I have the exact same question, although I've found a scenario in which the overlap is much smaller: Morebeer.com's dunkelweizen extract kit ingredient list suggests 62-66 F fermentation temperature. The Wyeast 3068 - Weihenstephan calls for 64-75 F fermentation temperature. I'm...

I've read elsewhere that starters are done in 12-24 hours. How do you know when your starter is done? Is there any danger in letting to go too long? Eventually the yeast run out of "food" to eat, right? Thanks, Andy

Isn't it helpful to measure the final gravity to know when the starter is finished? Or am I over thinking this?

I made my first starter yesterday and I noticed that my original 1L water + 1 cup DME mixture had reduced in volume after the 10 minute boil down to approx. 900 mL. Is it important to start with the correct water-DME ratio or finish with the correct ratio(use more water next time)? I've read...

Thanks for all the helpful replies! I did re-carbonate my Scottish Ale 80 Shilling last week. I used sucrose, without water. I uncapped, added the sugar, and then QUICKLY recapped. I found out that when you add the sugar, the beer foams up VERY fast! I suppose using the sucrose/water mixture...

Are you sure it's not too late to add carbonation drops? Are the yeast dormant(or dead) by now? BTW, I had a 7 week beer yesterday and it was still flat. Thanks, Andy

Now that's practical advice I can use. I wish I had this perspective before I bottled my Scottish 80 shilling, but such is life and brewing beer is an adventure I suppose. Thanks, Andy

Thanks for the explanation(and link). I'm really clueless on the frame of reference of volumes of CO2(What's high and what's low?). I found the following link a little helpful: http://www.mashspargeboil.com/achieving-the-right-carbonation-in-your-home-brew-beer/ It also has volumes CO2 for...

Well now I feel like an idiot for targeting 1.08 volumes of CO2. John Palmer has British ales at 1.5-2.0 so maybe that's what I should've targeted. A couple more questions then: 1. What is the unit of measure for "volumes of CO2"? I don't understand what it means other than it's the amount...

Thanks for the reply Revvy! I understand my 22 oz. bottles will take longer, but I didn't think it would take twice as long as the status quo. I guess I've gotten unrealistic expectations from my research. I feel like I've been more patient than the average bear; I'm coming up on 7 weeks in a...

The 1.5 T of dextrose seemed low to me, especially considering the recipe recommends 2/3 cup(10.67 T, about 7 times more than I used). The recipe's 2/3 cup would yield 2.6 volumes CO2. But I double and triple checked my sugar usage based on two different bottle priming calculators online...

Its a 5 gallon NB Scottish 80 shilling ale. OG: 1.047 FG: 1.008 Abv: 5.1% 4 weeks in primary, then bottled. I batch primed using corn sugar. I used 1.5 tablespoons which should yield 1.08 volumes CO2. Its a pretty low CO2 volume, but that's what the style calls for. Thanks, Andy

I know there are alot of these types of question on the forum, and I've done my due diligence and searched and read other posts, including Revvy's bottling blog, but I still have a few questions. I've been bottle conditioning for 5 weeks at 70 degrees. I tried a bottle at 2 weeks and 3...

Hi guys, I'm very new to homebrewing and just recently brewed my third extract kit with liquid yeast. Upon researching whether I needed a starter I found two things that seem to contradict each other: 1. Wyeast Activator information from the website...

I've been searching all over for a post like this. It leads me to a question: If your kit comes with DME, why not use it for the starter and not decant (i.e. dump the entire starter in at high krausen after about 24 hr., no cold crash to separate)? Thanks, Andy

I guess maybe that first post made me look like a morebeer.com advertising troll, but I assure you I'm not. I'm a new homebrewer with only a couple brews under my belt and my wife is crazy about Dunkelweisen's. I guess it really comes down to the Munich LME and Wheat LME versus the Bavarian...