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Set a precedent....go for it and tell us how it tastes. Be a renegade man!! "What's a matta???...you no like-a the juice??"

Info please. The obvious assumption is that you are making a lager. Unless you live in an ice-cave, why can you not get the primary temps above 43 degrees????

I'm guessing that it's been beaten into your brain by this point. Go spend $5 on a hydrometer and remove all doubt. My $$ would be on a spontaneous release of C02, but like Revy said, you can't be 100% sure without a gravity reading.

I kind of disagree....I find the auto-siphon to be a gem of a tool. I never get bubble through mine. I guess that it depends on your comfort level. I had much more problems using the "tube with thumbs over the ends" method. I'm not saying that it's the 'end-all' for everyone, but I wouldn't...

Somehow the C02 that was in suspension in your carboy was disrupted, and therefore is now releasing through the airlock....either the dry-hopping, or temp change, or moving the carboy. Don't worry; fermentation has not magically started up again. Proceed as normal.

If your helper doesn't like the mouthful of fluid, I would suggest getting a different helper. Most won't mind the mouthful, but try not to get any in her hair.

Clarification......Did you get an "auto siphon", or just a sipon tube?? Since you refer to it as a "contraption" I'm guessing that you got an auto-siphon. Sanitize first, then put the smaller tube with the gasket into the bigger tube; put the big tube with the black tappered tip into your...

A red-ale is a fairly malty beer, and will taste best as such. I agree with Yooper....it's probably best to stay true to the style at this point. If I were you, I'd save dry-hopping for your next batch. Next, make a simple American Pale or IPA using Wyeast 1056, about 7 or 8 pounds of pale...

I won a sh*t - load of Willamette hops, and I have a couple ounces of Challangers too. I've got a IPA and Tripel on tap right now, so a nice British type ale would round things out nicely. Anybody have a good extract recipe to share using these hops? I think I can squeak out 1 more batch...

Since I was out of gas, I couldn't purge with C02. I guess whatever will be will be at this point. I'm supposing that an extra 24 hours of waiting probably won't make a huge difference. I'll just gas it on tuesday and enjoy what comes out of the tap. In the mean time, perhaps the cold temps...

Flat even if I boost and hold @ 48 hours? Not a huge deal....like I said, I'm really happy with the taste of both, but I really want to salvage and end up with great beer. I guess that oxidation is my biggest worry.

Jeezus....I'm an idiot. I thought my C02 bottle was full, but it's empty. I just kegged a Belgian Tripel and an IPA into my cornys, but have no gas, and none available locally (I'm in the sticks) till Tuesday. I've put the kegs in my kezzer set @ 38. Am I OK???? Sucks, because both taste...

Inadequate seal around your airlock?? Since you've had kraussen and some airlock activity the entire time, I would think that everything is A-OK.

Tomorrow, I'm going to brew my "10/10/10 IPA". Centenials, Cascades and Simcoe. Can't wait!

Interesting...and thanks for the replies. Not my intention to piss anybody off or upset a status quo, I was just curious......if liquid yeast was as affordable as dry, how many home-brewers would PREFER dry over liquid. I was guessing very few. Probably my inexperience with unlocking the...

Are we witnessing the "beginning of the end" for dry yeast?? Every other thread is a bitch-fest (right-fully so?) about ****ty experiences with dry yeast. Everyone keeps some dry yeast on hand as an emergency back-up, but realizes that if they have to use it, the original vision for their beer...

Aren't the Willamette's more of a malty English ale style hop? Being from the PNW, where IPA's are super-hopped, I would substitute Simcoe or Centenial in place of Willamette for a true American style IPA.

I've had my plastic autosiphon for several years, and I've had zero problems...I still consider it one of my favorite pieces of brewing equipment. Auto-siphons are the BOMB. For my first several batches I dicked around with filling siphon tubing with water and trying to hold my thumbs over...

Good luck. Since you put it in a sanitized container right away, I'd guess that f it takes-off in the starter wort right away, you may be fine with it. Kind of a crap shoot though. If you're super attached to your future beer, I'd go with a back-up yeast.

I posted awhile ago defending Nottingham and decrying the rumors as hysteria, but I have to admit that particular batch did me wrong, even though I did everything right w/ rehydration and sanitation........long lag period, and a funky sour (but not a quite a lacto flavor) off flavor. It's...