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I figured I would ask this in here instead of making a new thread... what should I look for when checking for fermentation occurring? For some reason my airlock is not bubbling, nor showing signs of higher pressure in the bucket. I know buckets might not seal well enough to make the airlock...

Wow that's surprising. I could have sworn that it said to keep it between 65-75F on the packaging. Thanks for everyone's help. I'll keep it in the cool closet and watch the temperature. It shouldn't fluctuate too much as the reason it is cooler is it has a wall on the exterior of the house...

I am using american ale yeast from wyeast. I think it was #1056.

I have brewed my second beer - porter this time around - and am trying to decide where to store it for the next 3 weeks. I have a number of areas in the house that maintain a steady temperature of 69-70F all day, but have been reading this might be a bit high considering the wort will warm up...

pot is a 5 gal. i think i undershot the final 3 gallon mark slightly. based on the number of bottles i was able to fill and just a guestimate at how much was left at the bottom of the fermentation bucket i would venture a guess at 2.8-2.9 gallons. i read about the adding water to fermentation...

I did not. I followed the online Palmer guide that just recommended starting off with an extra gallon or so of water for the boil for a 5 gallon batch. So that is a mistake in my record-keeping, as I actually used about 2.5 gallons during the boil.

Good link, thank you. Thank you to everyone that posted for the contributions.

It seems like some people are saying that the beer should stay in the primary fermentor for 3 weeks, or am I misunderstanding this? I though the popular was to do it was 1 week in primary and then 2 in secondary? Or for a simpler method just 2 in primary? Or is the answer "it depends"?

Sorry for not including that, but yeah I removed the crystal malt after steeping. I was reading through the various off-flavors described online, a bit astringent might be a good way to describe it. Hard for me to judge as I haven't had much experience obviously. I have been reading John...

I had a good laugh at #2 in that link webby, thanks. I figured it was just not quite ready yet, but good to get another opinion as this is my first batch.

Hi all, I have a concern about my first batch being off and wondering if I should dump and try again or wait it out. Basically I brewed following the online version of the John Palmer guide about 2 weeks ago. My beer has been fermenting for the past 2 weeks in 68-69*F area of the house and...