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That's interesting. Maybe my two questions are related after all. I know I'm supposed to aerate into the primary, but keep it splash-free from then on. I haven't succeeded on the second part. Maybe the extra oxygen is giving extra carbonation, and therefore extra head. I wonder what an oxidated...

I bottle by mixing in the priming solution (it has been 5 oz. sugar w/1 cup water) into the bottling bucket, then straight to the bottle from the spigot. 5 oz. is a little more than 2/3, so that's probably ok, right? The beers have been at varying temps. I'll keep an eye on that. Thinking...

These are probably topics that are mentioned elsewhere, but my search on the forum didn't bring anything up. I'm starting up my 4th batch this weekend (Midwest Supplies Honey Porter I'm thinking), and that means it's time to answer a few unanswered questions. My first question is on head...

Hello all, I'm still pretty new to all this (1 batch drank, 1 bottled, 1 fermenting), but I'm getting better. Everyone seems to stress that cleaning is one of the real keys to a good homebrew. I've never been good at cleaning... I'm working at it though. After bottling my latest Chinook...

An update on this batch - It's been 11 days in the secondary, so I went ahead and bottled. It tastes even better than before, but I'm never going to dry hop in the secondary again without a bag or something. Such a pain with all those hops floating around! I'm sure I'll get used to the chewy...

For the record, I got home today (now about 18 hours after pitching the dormant yeast) and my air lock was bubbling at the rate of about once a second, maybe a bit faster. Everything looks active and healthy. This is a great hobby - sure, there's a lot of finesse you can put into the process...

"With your other hand, press firmly on the bulge to break the inner seal." That according to Wyeast. I guess they'd rather see people not break the inner seal instead of hitting it so hard they hurt something and sue... We'll next time I'll show that inner seal what's for. My last batch...

Ok, here's my story. I'm still new (batch 3 now) and making plenty of mistakes. I bought a new kit (Liberty Cream Ale) from the local shop, and brought it home. I went out to eat first though, and in the process left my Wyeast smack pack out in the car for a couple hours on a warm day. I...

It could be the difference between using a secondary too. More yeast will settle out at that point, so if you are not already doing so, a secondary might be a good idea. Also, aren't there some sort of additives you can use during the boil to decrease the sediment (Irish moss, etc.)? Or does...

Thanks again for the help. This batch was in the primary for a little short of a week, and then in secondary now 10 days. I'll probably bottle tonight or sometime before mid-week. So, what's done is done as far as the O2 exposure. I'll give it a taste and follow up here. Anything bad that...

Hey all, I posted a bit ago about dry hopping. I threw in some pellet hops in my secondary on my second attempt at home brewing and was worried about how they are just sitting at the top. They are still there, but I guess that's not the end of the world. I've been reading in other places...

That's reassuring. So this cold conditioning you speak of... I assume since it's conditioning, this is when it is bottled? And what's the recommended temp for doing this at? Thanks much for your help - reading this forum has been invaluable. - doug

Forgive me if I'm asking something that has already been asked. My first batch only did primary fermentation, but there was a lot of sediment. I realize now that a secondary is very important. However, reading on this forum and elsewhere online, I finally figured out what that extra bag of...