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It sounds like any time after 2 weeks is safe to bottle then. Is the only risk is the added ingredients (cacao, spices, orange peel etc.) might not gel together?

I'm about to start a milk stout recipe from a Northern Brewer kit. It is 2 weeks primary fermentation and 2 weeks secondary (I'll be adding cacao nibs and some spices) before I bottle it. I usually give my fermentation an extra few days before bottling it just in case, but in this case I have to...

I'm using a Lellemand hybrid saison style yeast. I used 6.2 ounces in the saison I made last year with a standard saison yeast and it was just right. Maybe an "ale wort" with the extra gravity might have extra sugars in it and make more fizz?

I used 6.2 ounces in the saison I made last year and it was just right. Maybe an "ale wort" with the extra gravity might have extra sugars in it?

Thank you Dave, I see your point and like your rule of thumb much better. Most of the suggestions in the calculator are around 4.2 - 4.5 oz bottling at 70 degrees or 80 degrees (the temp of my apartment in the summer). 6.7 - 6.8 for saisons. Is the amount of fizz per ounce of sugar is the same...

This is interesting. I was thinking more in terms of the fact that I’ve been using a “priming sugar calculator” on the Northern Brewer website that calculates how much priming sugar to use for bottling. The calculator breaks it down to different amounts of sugar for different styles. I’m not...

Well I’ve been using a “priming sugar calculator” on the Northern Brewer website that calculates how much priming sugar to use for bottling. It breaks it down to different amounts for different styles. I’m not experienced enough to stray from it yet as I don’t want exploding bottles. Is there...

I'm starting to experiment with different yeasts / style combinations and have just started a American Pale Ale with a Farmhouse hybrid Saison-style Yeast. When I calculate the sugar, do I consider it a Saison or a Pale Ale? I'm going to do a similar thing with an IPA / Saison yeast combination...

Yeah... I got the temp up to 70ish and swirled the buckets around a bit. There is the occasional bubble coming through the airlock so something is happening. All the other yeasts I've used have gone crazy on pitching and bubble like a soda fountain so I might have a skewed experience with yeast...

Thank you KeizerBrewr. I just did that a couple of hours ago and will see. If it is chilly, does the yeast die or just go to sleep? I'm pasting what I wrote in VikeMan's reply and putting a pic to show the krausen drop in case that helps. "Here is a pic of one of the buckets. You can see the...

Thank you VikeMan. I put it in the fermentors this March 6th. I've fermented several batches with them and they don't leak as far as I know. I've not taken gravity readings as I don't want gunge up the spigot or let air in. Here is a pic of one of the buckets. You can see the krausen has...

Hello my fellow brewsters. I’ve been brewing for about a year and thought I was getting the hang of it, but seem to have hit a snag. I’ve been brewing up a batch of Northern Brewers West Coast Radical Red and Innkeepers with Wyeast 1272 American Ale II Yeast (60 - 72F) and Wyeast 1469 West...

I only put the bits and pieces in the kettle as I'm not skilled enough to go off-recipe yet. You've just given me a great tip about leaving the wort for an extra bit of time after completion (that's what FV is, right?) to cut down on bottle sediment. I have a bucket and lid which means it might...

I see. It's probably safe to assume that the 4 week recipies are about the yeast and not about the body or complexity then? I'll order a 2 week kit in that case as I'm getting thirty!

Yes, I take your point. I've brewed about 3 batches of ales that were in the fermentor for 2 weeks before bottling and have a couple of 4 week fermentations (according to the recipe instructions) almost ready to be bottled. I'm about to order some spicy Christmas recipies which I like dense and...

What is the difference between recipies that need 4 weeks fermenting before bottling and those that only need 2? Is 4 week beer denser and more complex than 2 week beer?

A big thank you once again for the advice. I shall wait another 24 hours before worrying! :)

Thank you Vikeman. I was thinking of adding 1/2 gallon of water (not wort) just to make the gravity what it should be. You don't think it's a good idea? risk of air and 1/2 gallon less of water probably won't make much of a difference? I've heard it said that part of the art of brewing is...

Last night i made a batch of spiced winter ale with liquid Omega OYL-015 Scottish Ale yeast in a 6.5 gallon bucket. Because I was a 1/2 gallon short (the batch is 4.5 gallons) there was extra headspace in the bucket. The room temperature is right (70F) and other batches have kicked off almost...

I’m a beginner brewer on my 4th 5 gallon batch of beer and want to start Christmas recipe (see below) and am pondering the recommended Safale s-04 or Omega OYL-015 yeasts. My apartment is between 70 degrees and will probably be dropping to 60 degrees in the fall. I’m not particularly into...