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Thanks. That's what I've been doing. Also, are you from the UP? The UP (and yoopers) is awesome.

Simple question, but I haven't been able to find an answer to it anywhere: Once bottled, should you condition a lager at lagering temps or at room temp?

You could also soak your fruit in some vodka for a short while to sterilize it. Heating in a mesh bag also works well too!

So a friend of mine and I have decided to tackle brewing a Saison. When we went to the HBSS they suggested we gently heat the fermenter up to 80 degrees and agitate the yeast so that it doesn't fall out of solution. Does anyone have good techniques for both of these techniques? I'm assuming...

In the past we've relied on the bubbling to stop before taking the FG.

Yeah the OG was 1.076 so it was a heavier lager. It's currently in a 7 gallon carboy and we didn't want to expose it to oxygen / get the hydrometer stuck. Are there any good techniques you know of for taking the FG in a carboy?

So my friend and I brewed a honey lager about 4.5 weeks ago and were hoping to bottle it soon. However, when we went to the basement today it was still bubbling really slowly, approximately 1 bubble "blip" every 30 seconds or so. Would we still be able to bottle or should it stop bubbling...

We've done extract and partial mash but haven't yet dabbled in all-grain, though we've been hoping to.

So my friend and I have gotten addicted to home brewing and have brewed seven times since the new year. As beginners, we've been trying to run the gamut to get a feel for all the different types of beer and so far we've brewed 1.) A Red Ale 2.) A Porter 3.) An American Pale Ale 4.) A...

Seven 5 gallon batches so far! 35 gallons

So I was researching hop types and came across a new type called Saphir. There wasn't a lot of information about them though. Has anyone used Saphir hops before? What kind of profile do they leave? What beers are they good for?

So a friend of mine and I found a solid recipe for a Belgian Wit, but we were skeptical about some of the spice additions. It called for 0.4 tsp of sweet orange peel ten minutes before the boil was up, but this seems rather small, as that would be equivalent to approximately one small piece...

I agree completely with the post above. Fuggles are a good choice, and Bullion and Brewers Gold are good go-to bittering hops for stouts too. It's all about what kind of flavor you want so try to match the hop profile with it!

You can probably just leave it as is, though cleaning the airlock and replacing the vodka isn't a half-bad idea. I'd just make sure the seal is 100% airtight and that it is free of dried krausen.

This is the way to go. You'll be steeping dark enough grains that adding dark extract won't serve any purpose. It could potentially make your beer taste too dark, overpowering your chocolate flavor.

Thanks guys. We were wondering why the recipe called for it at all. We'll probably just go ahead with letting the primary go for 3 weeks. Would racking to secondary serve any purpose for a stout?

Hey gang, A friend of mine and I just brewed a solid coffee oatmeal stout, but were unsure of when we should rack to secondary. Should we simply do it once the bubbling stops or give it a day it two after it stops before racking? Anyone who has brewed one before have a good idea of when?

Cold crashing has worked out quite well for beer that we've bottled. We actually just cold crashed an IPA by accident (the power went out two days before we were going to bottle and the house temp dropped to 38 degrees) and that cleared our once-hazy IPA up quite well. I'd imagine it would...

You shouldn't have to sanitize anything other than the tree and the inside of the bottles well. I prefer to boil my caps before I bottle them, and also have a small container with sanitation solution to dip the necks of the bottles in right before they get filled so as to ensure that there is...

What would you recommend for filtering the hot break?