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You can just add your dry hops into your primary fermenter. Don't worry about siphoning until bottling.

Thanks. There was no hiss from the bottle I opened last night. I had another bottle a week earlier (I knew it wouldn't be ready, but friends wanted to try it). That one did hiss, but it was only in the fridge for a few hours, so maybe there less time for CO2 to dissolve into the beer? There is...

I have a Dogfish Head 90 Minute clone (1.092 OG, 1.025 FG, 8.8% ABV) that spent 1 week in primary and 2 weeks in secondary. I primed with 1 oz corn sugar per gallon. After 3 weeks in the bottle at ~73F followed by 3 days in the fridge, it doesn't seem to have carbed at all. I know bigger...

What are entry fees used for, then? Seems like many competitions would rack up thousands of dollars in entry fees.

At this stage, you should be able to monitor progress just by looking at the activity in your carboy or the airlock bubbles. Can you tell visually if there's anything going on in there? Other than taking the original gravity at the very beginning, there's no reason to check the gravity until...

I think most people would recommend against pouring your gravity sample back. Just an unnecessary contamination risk. And in general, decanting the carboy seems like a bad idea (possibility of spillage, dropping it, etc.). I'm assuming you haven't pitched your yeast yet?

Ok thanks. I have never brewed this style before so I appreciate the feedback. I know that using 3711 would result in in a different flavor/style from the OP's recipe, but do you think it would necessarily be a bad beer? Others have used saison yeast before to clone Great Divide's Belgian Yeti...

This is just a bizarre story. A reputable local chef in craft brewery-rich northern California commissions someone who has never brewed before to make beer for his restaurants?

Another yeast question...I will have a Wyeast 3711 (French saison) cake soon. Would it be to pitch onto that? From all accounts, it attenuates extremely well while maintaining good mouthfeel.

Well make sure you comply with the local regulations and get the proper licensure if you're going to be selling it...

Yeah, this was the first beer where I made a starter, plus I didn't do a good job of getting the wort off the trub when transferring to the fermenter. So things got a little messy. Now it makes sense that the milky white stuff is probably just yeast that made it up there with the krausen. Thanks...

I brewed and pitched this IPA last Sunday night. The vigorous part of the fermentation was over by Wednesday or Thursday. I've been out of town the last several days, and today I noticed this milky residue on the walls of the carboy along with a layer of bubbles. I haven't seen this before...

Thanks, everyone! I'll plan on racking it into my glass carboy, then.

I understand that for most brews, you can generally forgo a secondary and just leave the beer in primary for a month (or longer) without getting autolysis, etc. But I'm planning on brewing a RIS soon, and it seems that many people bulk age for 6+ months. That's probably too long to leave in...

Hey, I'm curious about how your beer turned out. It looks like you did around 2 weeks in primary and 4 weeks in secondary, right? I want to brew this soon but don't know if I have the patience (or pipeline) to bulk age it for several months, haha