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That bubbling is not necessarily fermentation. It's probably done fermenting but there could be a variety of gases building up and every now and again, you get a bubble. I would leave it in the secondary for a while longer (1 - 2 weeks?) - not to allow it to ferment any more, but to allow it...

Also, next time, be sure and take your OG reading before you pitch the yeast.

Vancouver and BC residents can get Simcoe at Dan's Brewing Supplies on Hastings. They had whole hops only at $2.50 (CDN) per ounce. I can't remember if they ship or not. Check 'em out on the interwebs.

His airlock and stopper blew off. If the airlock isn't there, oxygen is definitely getting in. The beer may have off flavours if the airlock wasn't present for a long period of time.

If I'm not mistaken, Victory malt is kind of an American version of Belgian Biscuit malt. You could consider replacing the Victory with Belgian Biscuit. I make a Nut Brown that uses 8oz of Biscuit and it really gives it a nutty, bready taste to it. Not sure about the Chocolate malt though.

Step one of making your own beer from scratch... 1) Create Universe.

Check this out: http://www.canadianbeernews.com/2011/10/21/phillips-releases-eternal-optimist-india-pale-lager/ I tried it. It was pretty tasty.

Thanks for the feedback folks. I appreciate you taking the time. Cheers!

I'm wondering how this might be for a Saison style ale. Any suggestions would be welcome and appreciated. Note the batch size is 6 gallons. Recipe Type: All Grain Yeast: WYeast 3711 French Saison Yeast Starter: Yes Batch Size (Gallons): 6 gallons Original Gravity: 1.061 (est) IBU: 31...

I would add them to the secondary. That's what I've done in the past and what I just did for a Blackberry Porter that's still in my carboy. I like to let the beer ferment and then rack to a secondary. I add the fruit to the secondary before racking the beer. Ideally, I don't want too much...

Third that. Don't split the batch. You won't screw it up.

#1 It may not work. I've used an oven/fryer thermometer before and it didn't seem to be calibrated correctly. You really want exact temperatures - especially when mashing. #2 From a beginners standpoint, yes. #2a Probably not. If the recipe calls for Vienna malt, that means...Vienna malt. I...

Looks like an American Ale to me. Given the simplicity of the grain bill, you might consider bringing down the IBU a bit. hopville.com is a pretty good web site for plugging in the various recipe parameters and setting the style you are aiming for.

I bet that would be good. I've never tried a beer with Nelson Sauvin hops before, that i know of, but they sound like they have hints of fruits, etc. My guess is it might work out nicely. I made a very simple pale ale and I loaded it with Citra at the end of the boil to try and get a better...

Yeah, I would agree with you. The Black Patent probably would allow more Biscuit to be used. The only beer I've ever made that uses Biscuit Malt is the Brown Ale I made but it sure shines through.

I make a 6 gallon batch of brown ale that uses .75LB of Belgian Biscuit malt and it definitely gives the beer a cookie/biscuity flavour (as intended) without being too overpowering. I'm inclined to suggest using a little less.

Given that you're making a wheat ale, the carbonation probably should be a little higher than for a regular type of ale.

Here's my Porter recipe (that I scooped out of one of Charlie Papazian's books and have, since, modified): For 6 Gallons... 9 # British Two-row Pale 1.25# Munich Malt .5# Crystal 60L .5# Black (Patent) Malt .5# Wheat Malt .5# Chocolate Malt 1 OZ N. Brewer 60min. .5 OZ Cascade Flameout

I would add some Black Patent Malt. I dunno, maybe 1/2 a pound? I only have the option of buying WYeast in my location and my choice for porter is the Witbread one rather than the Irish Ale one (I don't know the code numbers offhand).

I would definitely bottle, given that it's your first batch. In fact, I would do at least a few more batches before moving to kegging. Bottles can be a hassle but you want to get a number of things dialed and right before you start dealing with carbonation levels and the other nuances...