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P.S. - tossed the yeast with a teaspoon of sugar in a cup of water at the beginning of the mash process. Will be putting it in fermenter at about 68 degrees

So, I'm still in the boil phase as I write this but here is the recipe I'm working on and after doing the all the calculations, the estimated of (we'll see how close I get), estimeated FG and estimated ABV and IBU. I decided on an ale because of temperature considerations during fermentation...

Ya, it's an experiment. And I should be able to go through it pretty quickly. I have 2 sodastreams and can rip through the volume pretty quickly then bottle quickly. Dozen bottles should only take a few minutes. But I am curious

Well, I wasn't intending on leaving the beer in the sodastream bottle. - Carbonate, transfer to a sanitized container with a spigot then bottle normally was my plan Since the batch is only 2 1/2 gallons it shouldn't be more than a dozen bottles.

I actually did halve the cascade, but I guess I typed that wrong. I actually saved one package of the saaz and put in half a package (about .5) split into the two drop times as described. My bad for writing that incorrectly. hmmm lol

Looking at those - they actually had to have done that on purpose. Those are WAY overfilled. I was actually talking about filling it to slightly less than it's fill point (which is a quarter way down the bottle), then bottling it after. It only takes the first setting to carbonate beer (I've...

Alright man. I believe you. lol :mug:

You know it man. I'll only drink that stuff in a pinch. :) As an update, it has been sitting in that bucket of water with ice changes all week now and I've managed to keep the temp pretty steady in the mid 50's so I'm feeling pretty good about the eventual outcome. I really do want to try...

:mug: Thanks, I thought that might be what was happening but wasn't sure

I've been looking around - could be bubbles, or pretty much anything, but does anyone recognize this? I know, the picture is a little crappy but the condensation in the carboy is kinda screwing it up.

I appreciate the input. Can't learn without listening to those who've done it.

I think I might give it a shot with this lager I'm fermenting right now. I did use it once to unflatten a flat beer and I learned real quick that you need to get the liquid only high enough for the straw thing to enter the liquid and only give it the lowest setting, otherwise, as noted, you end...

Just wondering if anyone has tried it and if so, how did it work out? Any tips?

Sounds like a winner. In the future, I will avoid the carboy except in instances as noted above. :rockin: :mug:

Thanks for the warm welcome. So, what is it about the 2nd fermentation (carboy)? It seems like it's pretty well frowned upon but many "instructions" say to use it. Presumably to get the beer of the yeast bed?

So, to answer the questions. I was told in the original Brewers Best kit (still a n00b, ya know?) that the beer should sit in the primary for a couple of days after I notice a big drop off in the airlock (4 - 6 days I believe), then transfer to secondary. That's pretty much it. So, if I don't...

Just switched over my first non kit stout. I'm feeling pretty good about it. Original gravity was 1.054. After 6 days it's at 1.020 - about 4.5% ABV. It had a very beery aroma to it - I'm hoping that's a good thing. Ready to sit for two weeks in mid to high 60's for that secondary and then into...

That makes sense. I appreciate all the tips and advice. We'll see how this one comes out!!! :rockin:

That was one of the reasons I went with the Mr. Beer keg, actually probably the main reason. I know that I have a shelf that I can put it on. "Technically" after it's initial fermentation, could drain it into a sterilized container, wash it out and resterilize it and put the beer back into it...