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Really? up to 90? If that's the case, I feel like an idiot constantly using ice packs and creating a swamp setup to keep the temps in the 70s. I thought that anything above 80 would produce "off flavors". I guess not, since you've done it. Wish I knew that before. It would have saved...

So, I'm about to start my second batch of beer (first batch, safely bottled):mug: The thing is, I assumed that I'd do another Belgian Pale Ale as fermenting temps would be 70-78 degrees F. BUT.....I just realized I have a HUGE wine frig in which I could easily fit a 6 gallon bucket. It...

Thanks folks!

While siphoning from the primary to secondary, I got some air at the very end, which kind of "fizzed"/bubbled into the secondary for a couple seconds. I know o2 is not a good thing to introduce.....think this could be a problem?

Good call Cody. Not sure why I didn't think of that (maybe because I've never brewed before). I'll just add a good gallon or so with the priming sugar at bottling.

Yea, I did check the SG right at the beginning. I think it was 1.058....but, I also think i was worried about contaminating it....so it could be off by a couple points. Seems a bit high? So I'm confused- why would adding some distilled 70 degree (f) water do anything other than change...

Awesome!! Thanks!! :mug:

I dropped a thermometer in (sanitized).....when I pulled it back out, it was covered in thick almost cheese-like gunk. Normal?? Does this look pretty standard for a fermenting belgian ale? Yea, I'm a new guy who's over-thinking (maybe) everything.

so, my bucket is 6.5 gallons; but, it has no mark or line for the 5 gallon mark. When I filled it with wort and topped off with water, I thought I had it about right. Well, I just pulled the lid to drop a thermometer in there (sanitized), and noticed that there is NO way it's at the 5 gallon...

yea, can't stand waiting. So, I've decided to buy another bucket and ingredients, and get another one started. The only problem is that i really like a nice sweet(ish) amber beer with nice fruit hints. But, the temp where I'll do the fermenting is probably 74-80. I may be able to get it...

LOVE the smell of fermenting beer!!! Banana and something else that I can't put a finger on....:ban::ban:

.....jeez, I can't leave it alone. I'm over looking at it constantly; and, it's only been 3 days. Some of this comes from the fact that it's 92 outside, and I have to keep the temp down. ;) Anyway, I guess this is normal, and goes away after a batch or two. For now, I'm loving this...

....and this is going to make me sound dumb, I'm sure.... If I used 13lbs of malt extract and double the yeast in a 5-gallon wort?

This is my first ever batch....it's a Belgian Pale Ale. I'm using a saisson liquid yeast. So, I wasn't paying attention, and dumped my liquid yeast into my wort which was still about 130-140 degrees:mad: Well, I am sure this killed the yeast, so I bought another vial of yeast, and...