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That kind of makes sense. Either way, there's still a bunch of yeast in the beer, right?

Thank you for the insight. I can attest to this as well. Of all of my beers, the clearest one was the one that sat in primary for a month.

Also, if you leave the beer in primary for a month, is the flavor of the beer any different? I.E. - more yeast character/less yeast character? Cleaner tasting or not? I am thinking I'll try skipping secondary this time again, but I'm just curious if any differences in flavor occur as a result of...

Thanks Revvy. I do have a question though. In the past, I never really did anything to prevent a bunch of hop pellet sediment and junk get into the fermenter. Do you whirlpool or do anything to prevent that? Is it possible that having the beer sit on a bunch of hop sediment (for any length of...

I'm sure you will be fine. I know plenty of people on here regularly leave their beers in primary for 4+ weeks. I just haven't had much luck with that so far, and I'm curious how people do it.

I have seen a lot of different things out here about how people choose to run their fermentations. I have tried the following: 4 weeks in primary 2 weeks primary, 2 weeks secondary 1 week primary, 3 weeks secondary 1 week primary, 2 weeks secondary The beer that spent all of its...

Well, i got a chest freezer and thermostat to ferment in :D . I'm going to do northern brewer's karl's 90 shilling kit. Prob just keep the temperature around 64-65 or so. Is it worth cold crashing it at some point in my process? If so, at what point?

The odd thing is that this is actually what I did with my ESB. The reason I have to keep the beer downstairs is because it's colder down there, but I suppose after 3 weeks I could let the beer sit upstairs in the kitchen for a week then bottle.

I have run into a predicament. In the past, I lived in a one floor apartment, and my beers all came out very clear and consistent because I never had to move my fermenter up stairs much. These beers either spent 4 weeks in primary or 1 week primary 3 weeks secondary. However, now I am in a...

I would really like to find something that I don't have to tear up so that I can use it for something else later on if I want.

Did you have to scrape out the inside or anything, or did it work as-is?

I am looking for the right mini fridge to use as a fermentation chamber now and to convert into a kegerator later. I use 6.5 gal brewers best buckets, and I also have a 5 gallon plastic carboy, which I could possibly use for primary with a blowoff tube, if I had to. Will the Danby DAR440W or...

Thanks guys for all of the input, and for that recipe. I may have to try it. The first time I became aware of English hops was when I had Fuller's ESB. There is something about that beer that seems very special to me. Correct me if I am wrong, but the hop aroma in that beer seems to be very very...

Wow that's a nice find. I will have to keep that as a reference. Thank you again.

Wow thank you very much for the informative response. Yeah that is kind of what I figured. I can enjoy some American hops, but sometimes they're a little too in my face for my taste.

So, today I saw northern brewer's black IPA recipe, and I was wondering if there would be a good way to switch the hops (which are American) so that it has more of an English hop profile. I have really enjoyed the taste of Samuel Smith's English IPA, and overall I like the taste of English hops...

So, today I saw northern brewer's black IPA recipe, and I was wondering if there would be a good way to switch the hops (which are American) so that it has more of an English hop profile. I have really enjoyed the taste of Samuel Smith's English IPA, and overall I like the taste of English hops...

Try the T-shirt method and watch the magic happen!...and save money....check the link below. http://www.byo.com/component/resource/article/1923-controlling-fermentation-temperature-techniques

That's interesting. So if I step up the dregs from a bottle from a very small volume, theoretically I'll have a larger amount of yeast than if I just dump the dregs into a huge wort starter?

What is the advantage/purpose behind stepping up to a certain sized starter rather than just pitching the small amount of yeast into a large starter? Is it simply to save money?