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Bottling my Irish Red and brewing Ed's Robust porter this weekend. Mid-week I'm bottling my American amber and brewing Ed's Haus Pale (PM). Next weekend I'm bottling my first batch of Apfelwein and starting another. Hmmmm.....

One piece of advice I would give you is to get a slightly smaller heater than you think you need. I bought a 30gal plastic bin, and a heater meant for a 30gal tank. Since I ended up having less than 30gal of water in the bin, the heater warms the water up to 76 even on the lowest setting...

My first two extract brews both stopped at 1.020. I switched to Nottingham and added some fermentation control (my house was rather cold at 62-63) and my current batches are both below 1.020. My Irish red is at 1.015 and my American Amber is at 1.018. I expect both of them to ferment out a...

Wow, I'm really surprised at how young this forum is. I was under the impression that I was a HBT baby so to speak.

In my case it didn't help, but if you really want those last few alc %'s its worth a shot. Both of the batches I did that finished high were a little sweet when bottled, but by week 2 they had mellowed out considerably. By week 4 they were fantastic, and the fact that they were about 1%...

I broke mine last night using it as a stiring rod (dumb dumb dumb). The tip nicked something and snapped right off. Luckily it was while I was building my heated fermenter waterbath, so no harm done.

What temperature has it been fermenting at? It wouldn't hurt to heat it up to 70 degrees, swirl the yeast up, and let it sit for a while longer. I did this recently on one of my batches with a heating blanket. I also recently built a waterbath using a 30g tupperware tub and a 150W aquarum...

Ill take the cascades off your hands. Ill send you a pm shortly when I'm not blackberry'd.

It could definitely be your fermentation temperature if it was too cool for your yeast. My first 2 batches both finished high and I'm hoping that it was due to the yeast not liking the ~64 deg ambient temperature in my house. The LHBS guy gave me a strain which he said would work fine under...

Myreplies for later.

I'll start... I'm 23 and have been brewing for exactly 30 days.

Definitely keep the blowoff on until you see the krausen fall. I had an irish red blow off on me the other day after 48 hours of active fermentation. It was my first blow off and it managed to make quite a mess in the few minutes it was blowing off before I was able to get the tube attached. I...

Haha... Not enough to stop drinking, or brewing, but definitely something I think about.

I was thinking about this the other day... Between the amount of propane used, the wasted water, and the yeast farts there must be some ways to cut down on the environmental impact. The point about the cost of transporting beer is a good one though, and definitely sets my mind at ease a bit.

My IPA stalled out at 1.020 (started at 1.060). It's been in bottles for a week, and no bombs so far.

Is an oxyclean wash of the bottles necessary? I give all my bottles a really good rinse as soon as I'm done with them, then another hot rinse on bottling day, followed by a long sanitizer soak, then a 3rd rinse. Haven't had any spoiled bottles so far, but I'm also pretty new at this.

Fermentation can take a while to start, up to 72 hours (see the sticky)... Even if your fermentation doesn't start at all (which is unlikely), you can re-pitch yeast to get it going.

+5 Apfelwein +5 Quaffable Irish Red +5 American Amber Ale 26,232 + 15 = 26247

Just pitched the yeast into my first batch. Really interested to see how this turns out. 14494 + 5 = 14499

Its definitely done. I took 4 consecutive readings last week and 1 today all 1.020.