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I agree. I need something but I only have 5 gallon fermenters so I would need something large.

This time I'm thinking wyeast Belgian 1218.

Then I guess it's time to brew that Belgian Dobbel I have been wanting to do. My fermentation temp always hangs around 78. Off to the home brew shop for supplies!

I am by no means an expert but I can only assume it has something to do with your fermentation temperature. What temp did you use and was it consistent or did it vary?

So then does the yeast determine mostly everything in terms of temperature and taste profile?

3%? What was your OG? And what temperature did you measure at with your hydrometer?

The more I learn about brewing the less I realize I know. Does anyone have a good guide listing the various "optimal" fermentation temperatures for the different beer types?

Wow. Ok. Thanks guys. I will have to plan further ahead next time since I am steeping right now not gonna be able to change anything tonight. Perfect example of a simple question being not so simple I guess...

I'm making round two of a beer that was my first brew ever. Just used an oz of liquid banana flavoring b4. The banana died out as the beer aged so I wanted to up it. It's a wheat/ale hybrid. I am using WB-06 dry wheat beer yeast.

Ok then I think I will stick to the boil just to be safe. That way I can strain them out before fermenting.

I had the same concern. So I bought organic ones. Shouldn't have preservatives in them. Or at least very little. Was worried about rotting with fresh?

Going to do some experimenting with dried banana chips in my beer. Wondering though should I add them to the boil or the fermenter? Or both?

Well I better get them in the fridge then!

Cool. Thanks everyone. I think I'm gonna brew batch number two of this today. Competition isn't until August.

They are in bottles. I was thinking of cold crashing my already bottled and carbonated 12 ounce bottle. Sorry should have been more clear on that. 

I made a Russian chocolate imperial stout. Probably my best beer to date, at least all my true beer loving friends think so. I am gonna enter it in the state fair and I have a question about cold crashing: If I cold crash for 2 weeks and then remove it will the "clearing up" remain even after...

I should've said secondary. Fermentation is practically done.

If I bottle and don't keg is 7 days good in the primary?

So, I am making an IPA (mostly for a buddy of mine) and I want it to be really hoppy (think Pliny the Elder/Younger) and I was wondering what suggestions people had for hops to dry hop with?

Oh! Have not measured yet. Will do that tonight. Has not started bubbling so should still be accurate.