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Many just don't believe they have to hassle with the secondary.

So let me get this clear. 3 weeks in primary is plenty for a BIG beer such as a Russian Imperial Stout. 3 weeks on the yeast, bottle, then age for at least 4 months in the glass? Is that about right?

I'm hearing it's OK to leave my Stout in primary for 9 weeks. I was just wondering if such old spent yeast will be in any mood to contribute to carbonation at that late bottling day.

bottle. The yeast lives but there is no space to accept the gas. If it produces gas wouldn't that gas have to compress the liquid to be introduced into the enviroment? I know, I should have learned this in physics. Perhaps it is a state where molecules are exchanged from liquid to gas. I would...

Joe's recipe said "If it's clear it's ready" and that's about it. I'm just keeping the 4x 750 bottles in the fridge. We'll drink them pretty fast. I hear no gasses when I unscrew them a couple of turns. Also I'm sure I followed the recipe exactly. 1/2 pkg fleishmans yeast. It was at 14.4 when I...

is the rare bread yeast extracted from the beard of the pirate Blue Beard when they exumed his body in France in the 1800's.

A small hook on a wire coathanger will pull out any orange rinds or other fruits as you hold jug upside down. This operation smells heavenly!:cross:

It's a gallon of Joes Ancient exact on the recipe. it's clear and 14.4% ABV and God it smells good! I racked straight into screw cap bottles. Need to know if it's ok to store the bottles at room temp? Will there be further fermentation to consider after racking? Risk of Explosion? Should I...

It's a gallon of Joes Ancient clear 14.4% ABV and God it smells good! I racked straight into screw cap bottles. Need to know if it's ok to store the bottles at room temp? Will there be further fermentation to consider after racking? Risk of Explosion? Should I refrigerate a few days to lay the...

I don't know how all this finally turned out but wouldn't it have worked to gently pour all back to primary, add champagn yeast, nutrient, and let that finish?

can I expect the action. After what time is it reasonable to believe the bottling was sucessful. Mine have been quiet in 70 degrees Farenheit for a month now.

Or into the bushes. All the more traumatic when you had babied it through its infancy.

Carboy is just such an odd term, I had to know it's origin. I concede there is very little that is completely American and unborrowed. :mug:

Wikipedia says....The word carboy is from the Persian qarabah (قرابه), from Arabic qarraba, "big jug".[3] It's OK to call a car boy a jug. this is America, we don't need to adapt words from the Arabs.

Red star champaign yeast now bubbling in the gallon batch of rasberry mead for a few days now. I've read that it's good practice to now dose again with nutrient and energizer then aeriate with a good shaking. Good idea?

Some new tech term?

Question to the Wine Forum.

Suppose I have an 18% rasberry mead bottled nine months ago and one year old now. When does it generally peak in taste quality and decline in taste quality?

Why is my hydrometer yellow tinted from 1.030 to 1.050 and red tinted from 1.060 to 1.100? Is it just to suggest a beer range and wine range?