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It was at 70-71 for the first 2.5 days then I left town and the heat was shut off so I don’t know what the temps were honestly. I don’t have a way to control the temperature other than room temp through my thermostat.

So this morning I come home from being out of town for work and my roommate decided to turn off our heat while he also left town. Well.... the temperature was 60 when I walked in after a cold front came through and temps dropped to the upper 40’s. However, yesterday temps were in the upper...

Okay I have them stored at 70 on top of my fridge to see if the extra heat will spark the yeast into cleaning up the diacetyl. Should I agitate the bottles to force the yeast back into suspension, or will the heat be enough? Also how do I tell if the beer is infected?

Honestly I am brand new to homebrewing (2 months) and this is only my third brew so I’m learning as I go. What is the purpose of putting into secondary? And when do you do that?

It was on the yeast cake for 15 days and pitched 11.5g of Nottingham ale yeast. It sounds like I’ve got some waiting to do...

How long does it take for yeast to clean up diacetyl in bottle conditioning? I have an English IPA that I decided to taste after 8 days and it had a heavy diacetyl flavor (not unexpected). It’s FG was 1.015 giving it 5.91% abv, so not really a “big beer” by any stretch. I read that some beers...

Today I brewed my first ever all grain batch. It’s a fairly simple recipe: 2.5 lb American 2-row (3.9 SRM) .3 lb Munich type II (12.2 SRM) .3 lb wheat malt (2.0 SRM) Mash at 150 for 60 min .15 oz Sorachi Ace- 10.5% (60 min) .25 tsp Irish moss (10 min) .50 tsp Wyeast yeast nutrient .35 oz...

That’s a great idea! Thank you!

The rubber stopper on my last two batches has come off while I was at work so here is my attempt at a pressure relief system. I know it’s a little archaic looking but all elements were sanitized and I’m hoping I get better results. Any suggestions are welcomed! Happy Sunday Funday!

I do have a scale to measure out with so I will do that. I will have to do more research on what you mean by CO2 volumes and how much I need for an IPA.

I have been using the fizz drops and have not been happy with the carbonation so I wanted to give priming sugar a try but I’m not sure how much to use. I am bottling a one gallon IPA today and have a question regarding the bottling. Can I use 1 oz. of priming sugar and put it into another one...

I used fizzle drops. 1 drop per bottle.

I am brand new to homebrewing and have a question regarding carbonation. Is there any difference between fizz drops and priming sugar. I have been unsatisfied with the carbonation in my last two one gallon batches which I used fizz drops instead of the priming sugars. Ultimately I just want to...

My OG was about 1.060 for reference

I used the leftover sugar tabs I got from northern brewer. However I’m learning that those things kinda suck from what I read online. Next batch I will use priming sugar that came with the kit

Hello! I just began homebrewing in January so I am brand new at this. My first batch was the Plinian IIPA one gallon small batch kit from northern brewer, and it turned out really good! Since then I have become hooked on homebrewing, reading books and blogs everyday. I bought a 5 gallon True...

Hello! I just began homebrewing in January so I am brand new at this. My first batch was the Plinian IIPA one gallon small batch kit from northern brewer, and it turned out really good! Since then I have become hooked on homebrewing, reading books and blogs everyday. I bought a 5 gallon True...