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Hey guys! I'm flying up north from FL to visit family, and naturally, I want to take a six pack of my first homebrew up for them to try. Have any of you guys ever done this? Should I expect any problems with the airline (or the homebrew for that matter) flying with 6 bottles of beer packed...

I can't stop drinking Blue Point Toasted Lager. If you want a very flavorful beer that doesn't weigh you down, you can't do much better than this one. Don't get me wrong, I love a thick, strong brew as much as the next guy, but I couldn't drink a double chocolate stout the rest of my life.

Yea, I think I will. I opened my first at the two week point, and found it to be fully carbed...well, as far as I can tell anyway. I'll keep the bulk of it out of my fridge and in the closet until I'm ready to drink it. Once it's fully carbonated, it will continue to "age" whether it's in the...

You know, now might be a good time ask this question outright: What is lacing, and why do homebrewers often talk about it? Does lacing just refer to the bubbly residue that lines the glass as you drink it down? If so, I saw a lot of that.

Homebrewtalk is amazing man. I've already got my second started, a pale ale. Now I just have to drink my first fast enough to have enough bottles for this one!

Just popped open my first brew and it's great! Wanted to thank everyone for all the wonderful help...you guys are awesome! Here's a pic: Can't wait till my next one is finished...

I thought any active yeast at the time of transfer remains in solution and would get carried into the secondary? In other words, any yeast that has settled out at this point is "spent" yeast and inactive anyway. Someone correct me if I'm wrong?

Racking to secondary too soon can actually stop fermentation? As in, the yeast is interrupted and it can't get going again? I thought things would continue just fine in the new vessel...

I just realized that I performed my "stir/wisk vigorously to aerate wort" step AFTER I added the yeast. I believe I was supposed to do this before, and sprinkle yeast on top without stirring. Is this bad?

Ah, I cooled my wort after boil all the way down to 58 degrees. Should I wait till it gets up to 65 or so before pitching? I'm doing an ale with Nottingham yeast.

Well, a cup of water in my second bathroom where I fermented was holding around 72 degrees, I was thinking the wort/beer would only be a few above that. Didn't know it could be up to 10 degrees higher, that's quite a difference. So all the more reason I should think about getting a water bath...

For my second brew, I'm thinking about doing some sort of water bath fermentation. I would guess my first ale fermented around 72-75 degrees, which from what I gathered is a little on the high side. I was think of shooting for something around 65-68 degrees. How does this sound? My other...

Hi guys, I'm about to bottle my first batch. Questions: 1) Is it necessarily to let the bottles fully dry after sanitizing? I am using Star San. 2) Is it necessary to sanitize caps? If so, should I boil them, or just soak them in Star San? Thanks!

I've had my beer in the secondary for about a week, and out of nowhere, I noticed these flecks of material just sitting in the beer, suspended near the top. Almost looks like brown jello, with stuff in it. I figure it's some form of yeast or byproduct of fermentation, but not sure. Any...

Ok, I guess my gut feeling was on the money. It was not at full attenuation when I transferred, but pretty close. So about 2 weeks in the secondary would bring it down to FG, no doubt?

Hey guys, my beer has in the secondary for about a week, and I was wondering whether it was a good idea to monitor the specific gravity at this point or not. Would it be bad to take readings every so often for fear of oxidizing the beer this late in the game? My reasoning was, the more times...

Yep, I would say the darker color is now taking up about half of the carboy. That's good right?? :ban:

Thanks for the reassurance guys, just a bad case of the first brew jitters I guess. Sorry for the silly worry!

I figured it wouldn't get clearer/lighter in color as the yeast dropped out, not darker...