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But assuming that fermentation is well over with (7-10 days) and the yeast is kept well suspended by frequent rousing and NO priming sugar is added will they stay viable and safe?

I just racked my English IPA from primary to secondary after 2 weeks and have started a yeast culture in a Growler I had lying around. My question is, after I ferment this out can I fill them into some extra 22 oz bottles and cap them, same as if I was just bottling beer? I am looking to start...

I am also making an English style IPA, this is my first batch and I wasted no time tweaking the recipe to my liking. Were lucky to have this forum and some quick searches will give you the knowledge to undertake anything. I wasn't happy with a basic IPA and decided to add some extra Hops, as...

after three days of vigorous fermentation I cracked open my bucket to rouse the yeast a bit and yes was surprised to smell great beer. There were good signs that the Krausen had come and gone, and nothing but a hoppy smell was remaining. I of course sanitized a couple shot glasses and sampled...

Well guys I spent 3.5 hours brewing up what I hope to be one hell of an English IPA, and it had better be since I was up until 2:30 am Brewing it up. This was my first brew and it was nothing but a success (So Far). Here's the Rundown: Extract: 9 lbs of Light DME .5 lbs of Crystal 40 .5 lbs...

I'm a bit worried that with starbucks selling beer where will all the beer and wine licenses go? at least here in San Diego we are limited to a certain # per neighborhood. It would suck if someone wanted to open a brewpub and were refused because the six starbucks around you had the last licenses-

I had that same model and sold it due to the fact it did not work, the guy who bought it needed the cooling system, and I had a double and single tower with every tap imaginable. It would have been a pain in the ass to fix anyways. your better off buying one off craigslist for a couple...

From what everyone is saying that is the way to go. So I will be dry hopping with 2 oz of Kent Goldings-

OK i was curious whether the KG was even needed at 60. the magnum should do the bittering and the KG will be for flavor and aroma. The adjusted hop bill is- 1 oz Magnum @ 60 2 oz KG @ 10 2 oz KG for secondary dry hop 7 days I feel more comfortable with this overall, thanks for...

what do you think for a multicultural IPA- 1 oz Magnum @ 60 1 oz Kent Goldings @ 60 1 oz Kent Goldings @ 10 .5 oz Kent Goldings @ 0 Either 1 oz KG or Vanguard for dryhop in secondary? I'm curious whether or not the Magnum will work with the other 2 varieties, and if the Vanguard will work...

yeah it was a recommended recipe for a British IPA by a couple members of this site. according to TastyBrew.com it has an OG of 1.084 finishing at 1.021. alcohol I hope should be around 8.1%.

this is a 5 gallon batch, i'm just assuming that the biscut will have a stronger smell than as well since one of the bags has a MUCH stronger fragrance.

Wooohoooo, the UPS guy just arrived with all my other goodies. now i'm ready to spend tomorrow brewing beer!!! one more quick question to add. What would .25 lbs of corn sugar do to the flavor and body of my beer?

So I left the LHBS without marking what grains i had purchased. My original recipe called for: 9 lbs of light DME .5 lbs crystal 40 .5 lbs of crystal 120 .25 lbs of biscut I have a half pound of biscut and can't tell the grains apart, will it hurt to use a half instead of the...

I am going to try your recipe. I will definitely let you know how it turns out and if your in San Diego you can stop by and grab a 22 anytime. Thanks for the friendly advice-

I love IPA's in general so either way would work for me, what would make an English IPA?

Ok, my neighbor got me into this and I am more than ready to start brewing. I have read "The Joy of Home Brewing 3rd edition" and have a culinary background so following the brewing directions is not the problem. The problem (if it can even be called that) is I am looking to fashion a recipe...