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Hi all, I currently have my bedroom set at 66F. I keep my primary in a closet with no door so it keeps the same temperature as the room. I also have a small fan that has been blowing at full capacity since brew day which was 2 days ago. Do you think this is good enough for keeping it cool?

Thanks everyone! I wil not worry about it then. And Yes i agree that I need a better system as well. I dry hopped an IPA and had a bunch of hop mess in my secondary which ended up getting into my bottles. The beer turned out great though.

Thanks everyone! I wil not worry about it then. And Yes i agree that I need a better system as well. I dry hopped an IPA and had a bunch of hop mess in my secondary which ended up getting into my bottles. The beer turned out great though.

My only concern is the "grassy" flavor that people say develops after the beers sits with hops for a long time.

So I brewed my stout today. :rockin: Tossed in my hops according to schedule. Chilled my wort down like normal. Poured all of my wort into my fermentor, pitched hydrated yeast and Done. I notice now about 4 hours later there is already a huge layer of crap at the bottom. I am...

Lagunitas I really like as well!

Sierra Nevada, Goose Island.... My favorite is my own "Mystery IPA" done with Citra Hops and oak chips :mug:

I just bottled some cider and have a yeast cake with about 3/4 inch of cider still on top of it. I know people save yeast cakes but my question is about the cider still on top of the yeast. I believe I got a lot of oxygen into the remaining cider and am wondering if that will have any affect...

My IPA that has only been bottled a week now actually has no yeasty flavors, but my other beers that have been bottled for several months do. That is why I was asking. The IPA was fermented at a lower temperature than the others and also went through a cold crash. Both things probably helped...

I had chilled my wort very fast. Probably under 5 minutes. Will clearing agents eliminate a yeasty flavor in the beer or is that from fermentation being to warm?

Well the beer certainly did not have any difference in taste. I was actually really surprised how good that IPA tasted after only a week in the bottle. I will try to improve my techniques and add some clearing agents next time. Thanks!

I put an IPA that has been bottled for 6 days into the fridge. The beer was very clear to begin with and I figured chilling it would cause everything to drop down but now that I look at the IPA...it is all cloudy. What is the reasoning behind this? I did a very very good job of chilling...

I pieced together a Stout the other day at my local home brew store, can you tell me what you think of the recipe? 5lbs Dark LME 1.5lb blend of Roasted Barley and Chocolate Malt 4~6 oz Flaked Oats 8oz Maltodextrin 1 oz Fuggle Hops (AA = 4.8%) 1 oz German Tettnang (AA= 4.5%) Safale US-05...

How long has your cider been fermenting? You can use a hydrometer to check the FG and once it gives you the same reading for 3 days straight, you know there is no more fermenting activity. I believe 4 - 6 weeks in the primary for a strong cider should be good. I have a cider going that is...

That seems like the answer I was expecting. I feel that my beer turned out really well besides alot of gunk on the bottom of the bottles. Keeping them in the fridge for awhile before drinking will help this though. I bottled 5 days ago. Should I stir up the bottles to get the yeast back in...

Everyone says to leave your beer in the primary for many weeks to allow the yeast to go and eat up their waste. Will the yeast do this in the secondary and the bottles? I had a large yeast cake in my secondary and I have some yeast on the bottom of my bottles so will the same thing...

Barley Brown Ale bottled back in mid-August. Has a head for days :cross:

you should really let it go in the primary fermentor for at least two weeks. If you are not doing any secondary vessel I would say at least 3 to 4

I have one back home so I would rather not go out and buy another. I am just going to let it sit for another week. 3 weeks should be enough for all the sugars to be eaten so I won't have to worry about any bottle bombs. Also, cold crashing will help get most of the yeast out of suspension. What...

Thank you for your input. Those are all great options. I did a little research so tell me what you think: What if I were to wait another week, cold crash the jug for a week, and bottle. I am not shooting for a ton of carbonation so what if I didn't add any sugar before bottling?