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On the basis of that response I headed out to Target for an 18 gallon plastic storage tote. $6.49 or thereabouts. Got something like 10 gallons of water in it and rotating one or two 1-gallon water jugs between the tub and the freezer got the temp down from 74 to 65 in a couple of hours and...

I'm thinking of moving fermentation from the kitchen to "my room" which, naturally enough for "my room", is full of SWMBO's stuff, including her treadmill, which would be 15 feet or so from the fv. Could 45 minutes of treadmill-stomping every couple of days produce enough vibration to upset...

I have one place in the house that stays at a steady 70 degrees. Is it really worth the effort of maintaining a swamp cooler to drop another 5 degrees or so? Like, is a steady 70 significantly worse than a wobbly 65?

That seems a little unfair...

You win at life.

How about "used band-aid"?

Stick a sanitized hop bag over the fermenter end of the auto-siphon when racking to the bottling bucket? Should strain out any shard of glass big enough to do damage.

For extract brewing, this involves chucking the hops in at the time you start seeping the specialty grain, is that right?

Ok, I'm convinced. But just to be clear, for dry-hopping using only a primary, wait for fermentation to stop, add hops, wait a couple of weeks before bottling?

Thanks for the last few responses. Good info...

Well, now you ask, I guess it doesn't really matter. Does adding fresh fruit to the secondary get the most fruit flavor into the beer? Does pureeing help?

Well, yes. I've also read that it should be considered as conditioning rather than fermentation. Anyway, my question is... Doesn't adding sugar to the secondary invalidate the OG reading? So the true ABV is unknowable?

Speaking purely as a newbie, my feeling is that I paid for the bloody secondary so I'm sure as hell going to use the damn thing.

Doesn't the sugar in the fruit kick off fermentation again?

Good stuff. So, keeping it simple, I figure 4oz for bittering (90 minutes), 4oz for flavor (1oz at 15, 10, 5, 0), and 4oz for aroma (dry-hop in secondary). I think I can safely add a half-gallon to the boil size (to make 2.5 gal) in my 16qt kettle to get some of the lost IBUs back. Then, if...

Thanks. How late? Add more to the 5 minute point or earlier (10, 15, 20 minutes)? Does aroma/flavor vary greatly at different points late in the boil?

Centennial appears to be the popular choice. I do like the Founders Centennial so that should fit the bill perfectly. Thanks...

I bottled my first batch (an extract kit) two days ago and decided to help pass the time before I get to finally start drinking it by brewing another batch. I want develop and use my own recipe as I figure that will help with the learning process. To that end, I would like to keep it simple -...