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Oh I know. I typically like about 7-10 days with a fair amount of fresh hops. I just forgot and *&%^ up on this one. Thanks for the response. I'll check it out here soon and see how it tastes.

So, I have been ridiculously busy with work, school and planning my wedding and haven't had the time to brew in awhile. I opened up the pantry last night and was digging around for something when I discovered roughly 144 ounce of homebrew dry hopping in a bunch of misc individual plastic...

Oh cool, glad to hear that. I won't worry then. Thank you.

I am brewing an IPA that I've made a few times in the past, but I currently moved to Arizona from Alaska. When I went to my local homebrew supplier, I discovered that they had White Labs instead of the Wyeast I have previously used. Since I hadn't gone online to find an equivalent myself, I...

I'm aware that different temperatures and different fermentables will result in different times required to carbonate. I was merely adding my insight to new homebrewers. And yes, I know the difference between carbonated and just fizz. It was very well carbonated after 6 days. In fact, the...

After reading many posts on here asking how long we should leave our brews in the bottle for carbonating, I have found that the typical answer given is 3 weeks. I just opened up a few IPA's that I've had in the bottle for six days at 58-64 degrees and they are all very carbonated. I used the...

I wasn't at all using the growlers as a fermenter nor was I relying on them to hold any pressure at all. I just filled up the growlers from the kegs while cold to take to a friend's house and when I returned I forgot to put them in the fridge and they just sat in the basement. I think there was...

I awoke to the sound of glass breaking so I loaded my gun and went looking for trouble and all I found was this. I don't know which would've been worse. There used to be three growlers of leftover homebrew I took to a friend's house awhile back and I forgot about them. Notice the bottom of a...

Just a follow up: I've drank the entire keg by now and it didn't kill me. It had a slightly 'different' flavor to it, but it wasn't a bad flavor. I think it was actually due to the high maltiness and the 7.3% abv.

Just a follow up: I ended up not being able to attend to my lager for several months and it just stayed in the fridge in it's primary fermenter on a layer of sediment for over three months, without performing a diacetyl rest, and guess what?....it turned out great. Every time i worry about one...

Just thought I'd let everyone know that the beers turned out great. They both stayed in their primary fermentation carboys over a layer of sediment for over 3 months and neither had any funky off flavors. I was worried about the lager, but it tastes delicious. I've only brewed about 20 beers...

Disclaimer: This post became a lot longer than expected. Only read if you’re bored…. Okay, so I’ve had some recent changes in my life that has left me on a very tight budget. But quitting brewing beer isn’t high on the list of things I’m willing to give up. Luckily I’ve hoarded some...

I brewed a golden ale and a lager back in the middle of June. I then had a personal emergency and had to leave my brew alone for the summer. It has been over two months and both are still in their primary glass carboy fermenters. The golden has been at room temp (roughly 64 degrees) and the...

Yeah, I was just reading about diacetyl rests. It seems like it may be a bit confusing to know exactly when I should do that. What I gathered is that when the krausen/foam is starting to fall back down and the bubbling airlock begins to diminish, then I raise the temp from the 50 I have it set...

Yes, the yeast are finally happy and consuming the sugars. It took over two days though, so I'll be expecting some off flavors in my beer. Oh well, live and learn. Thanks to all for the replies.

Well, damnit. So, since it's only been about 48 hours, do you think I should add another smack pack and chill it down to 50 degrees? The problem is that I took the last Danish lager yeast packet from my LHBS a few days ago and chances are they don't have more yet. So would it be stupid to try to...

I've read about the differences between cold pitching lager yeast and pitching as if it were an ale. This is my first lager, and I decided to pitch it at room temperature as if it were an ale, with the intent to move it to 50-55 temp when there is a definite sign of activity. However, it's...

So, as I was chilling my wort with my copper wort chiller hooked up to my outdoor spigot, I noticed there was a large leak where the vinyl tubing of my wort chiller meets the copper. It had sprayed 10 minutes (roughly a half gallon) of 'garden hose' water into my wort as it's most susceptible...

Cool, thank you both for the quick replies. I'll just wait for a few more months and see what happens. In the meantime, I'll check out that link on big beers.

OK, I'm new to this site and relatively new to brewing. I've made a few extract and specialty grain brews with no problems at all. However I am not satisfied with the results of one of my brews and am wondering if it's too late to fix it. I brewed an imperial stout with an OG of 1.09 and an...