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A larger secondary isn't a bad thing... Like david said, your going to put out some CO2 gas that will coat the batch... The only thing is your airlock activity will not reflect positive secondary fermentation as accurately as if it was in a 5 gallon... No problems though... If you look at it...

I have had a couple of beers that fired off like a rocket and got some "off" flavors in the initial sample... Some of that will go away with time and ageing. I read an article awhile back that even said that haveing fermentation at a fast pace could require more time to condition... I would...

Ok... So I sampled a little bit of my "hybrid" yeast made barley wine. It is developing VERY VERY well... I'm looking for a sort of test grouping from other home brewers... I'm not sure how kosher this is and what not but if someone is interested in using my yeast meshes, PM me and I can...

I have used this yeast a few times for mid grade gravities and it is a little slow off of the jump... A starter is an excellent way to start but even with a starter, I've had 18 to 24 hour lag phases before fermentation kicks off.. I have found that it tends to fire off with fermentation if...

A little late on the reply but yeah, I have been freezing my yeast for several months and have revived several cultures and they have functioned perfectly... You can do a search in the forum for "Yeast Storage" and get some good direction... As for the question about having the change the...

As far as losing flavors, you shouldn't lose too much if you do not scrape the protein off while you boil the honey if you boil it... There is not a whole lot of bacteria or fungi that can survive in honey so it's kinda safe... The only problem is that sometimes stuff can hang on the outside of...

I've been brewing for about 7 months now and have made some seriously good brew... A month ago, I was messing around with some of my vials of yeast that I have harvested and washed and froze using a method that has broven to be quite adequate. I have a freezer full of different yeast from...

I think I might have messed this one up.... In my transcription of the brew, I forgot the oatmeal... I'm almost through the boil and have none... How bad is this brew going to be without using oatmeal??? Should I write it off as a beer that people drink once they are already loose and won't...

I know your problem.. Being in an apartment, I'm limited in space for another fridge for a keg. I purchased one of the tap a draft systems and have like 10 jugs... They hold about 2 gallons of beer, (1.8 to be exact) and store really easy... The tapping system is also killer size that fits on...

I'm running into the same question. I just finished up a belgium and a Mead and I want to save the yeast from both of them. I have mason jars that I ran through the dishwasher then soaked in sanatizer as well as the solvent I clean my carboy's with. I have both cakes in my fridge where I have...

The OG of my first mead that I'm working on was very close to yours. I use an aquarium pump and two steril stones for getting some O2 in there. Even using a starter with my smack pack fermentation took it's time getting started. That was that was over three weeks ago and I still have airlock...

I normally wait until airlock activity is at least 60 seconds apart... The only time I transfer faster is if I need to free up the primary but normally it only takes a week until activity stops...

Alot of times the flavor's like the pumpkin do not come out until the yeast is finished doing it stuff and it condition's for a little while.... I did an american pilsner a few months ago and it was almost pitched when I transferred to the secondary because I thought it was bad... After 3 weeks...

I normally use all of my hope like bob said... BUT if your not a hoppy kind of person, then you can put them in a ziplock and put them in the fridge... Just make sure you try and squeeze most of the air out of the bag... I normally wrap them up in some cling nice and tight to help prevent...

If your using a 5 gallon carboy for primary, I wouldn't make a starter for it... Things tend to get messy if you don't have alot of space on top to handle the foam... I would go with a blow off tube just in case... I saved alot of money by reusing bottles from beer that I drink around the...

I have had that happen a few times where I would get a second round of foam. The way that I judge a good time as to when to transfer to the secondary is when airlock activity slows down to about one bubble per 20 seconds... If I don't have a batch to do right after this one is ready, I'll...

Priming sugar is adding so little that it might afftect the content of a 5 gallon brew by like .03% or so... So little that you wouldn't notice...

It's been a little over three weeks and I just transferred to a 5 gallon conditioner... I took some out to try it and OMG... It's tasting awsome... I'm still getting 1 bubble per 3 seconds so fermentation is going strong... About how long does it normally take before the fermentation is...

More than likely. I have converted the guest bed room in my apartment to a "toy" room. Toy's including space for four more carboys. I want to have one mead to two beers going at a time. The braggot really is to give me a good initial challenge. I"ll probably make a regular mead after I...

I've had mead before and it was a sweet mead. I had a braggot before and I liked it also. I've been brewing alot of beer lately and decided to buy 15 pounds of honey and give it a whirl... I have the sweet mead yeast and my grains and hops ready. I was just confused about how much water to...