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Wow, that's nasty. Cant unsee that. I'm sticking with cooling in my brew kettle.

I'm doing a Fat Tire clone this weekend. The instructions say to cool the wort to 110 degrees and transfer to the primary fermentor and then take it down to 75 degrees. I'm using a glass carboy as a primary and it takes a lot longer to cool the wort in the glass fermenter as it would in my...

I'm going to be bottling a red ale today. I have been 8 bottles short of two cases my last couple of batches so I added a extra gal of water on brew day hoping for 48 bottles. My question is should I increase the amount of priming sugar from 5oz to 6oz?

I tried this beer one week after bottling and it tasted like ass. I was pissed and thought I had done something very wrong. I tried it tonight after 3 weeks and it is wonderful and still not fully mature. Thought I would share.

Would you use pellets or leaf hops?

Great. Thanks for all the advice. I will share how it turns out. I cant do another brew day until mid June but I'm chomping at the bit to try this.

I just bought a Fat Tire extract kit. I love Fat Tire but I would like to make hoppier. Not sure how to go about this, any suggestions?

Thanks!!! I brewed this past Sunday. It seemed like the fermentation was pretty aggressive and I'm seeing a bubble every minute and half or so right now. I took a gravity reading (see pic). According to the recipe FG should be 1.011-1.015. I think I'm close to the range but I really feel...

When you say prime each bottle, is that different than adding the dissolved priming sugar to the entire batch and then bottling?

I dont have any way to get the temp down and keep it there. It would take up my entire fridge. Your probably right about oxygenating the beer. How long would you recommend it staying in the primary before bottling?

So, my 3rd batch is fermenting (Irish red). I have racked from the primary to a secondary fermenter on my first two batches and the beer turned out great and clean (see pic). I have been reading the secondary step is unnecessary but I just watched a video on racking from the primary to the...

I think your right. It is very active and everything looks good so far. Thank you all for the support. I really want to get good at this.

Here is what I'm seeing

Ok, I'm confused. The recipe says OG should be 1.048 to 1.052. I just took another look at my hydrometer and realized that .90 falls in the table wine range but that's where the reading was. other than the hydrometer reading, everything went perfect. Obviously, I dont know how to use my...

Looking good though, fingers crossed

My OG was at .91, should I be worried?

I will definitely follow those recommendations. Thanks!!

First time brewing a Red Ale and 3rd batch since I started brewing. I have botched my hydrometer readings the last 2 batches but this time I'm taking my time and doing things right. Going to forgo secondary fermenting as it sounds it is not necesarry. Any other advice. I appreciate all your...

Great advice. I'm going to first check my volume marks and go from there. I have been moving from a 6 gal carboy primary fermenter to a 5 gallon carboy 2nd fermenter. I have a little bit extra room in the secondary but not much. Maybe I should skip the secondary?

Hi all, I've brewed 2 batches so far with good results. I come up about 8 bottles short of 2 cases each time. Should I fill my carboy to 5 1/2 gal (I've done 5gal each time) or do 3 gallons in my brew kettle instead of 2.5 gallons?