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In the fridge, some of them several weeks. Guess next time i will use the tasty brew calculator and edge it up a bit. Do cappers go bad? Does not seem likely to me.

Uhh i honestly don't remember, feel free to deliver a ration of ****. I did three or four decent kits from the LHBS, all carbed out just fine. Those kits didn't seem to require much, just be clean and follow the recipe and temps. This led to a a little confidence so i took a shot at a recipe...

Also, at room temp. Prob more like 62 - 68 though.

6 or 7 weeks at this point. The last batch got to about the same level of carb and stayed that way, months in the bottle. Eventually i drank it all, but man half flat beer is really for an emergency buzz only.

For the second time in a row my bottles sound like a cat fart when I open them! Don't get it, i follow the recipe, give it a solid 5 weeks in the fermenter, disolve the called for amount of corn sugar, mix well and bottle as quickly as possible. Once was a kit from the LHBS and the other was...

It is still in the fermenter, so i'm not sure how it has turned out yet. Just was not sure if dunking the grain on top of sparging it would have any adverse affects. Or any positive effects. Can you under sparge? What is sparging really doing? It was only 1.5 pounds of grain.

I brewed a partial mash out of Zymurgy, Cream Swill, and i have a question about my technique. The recipe call to mash in a bag at 150 for an hour then sparge with 2.5 qt at 175 by putting the grain bag in a colander and pouring the sparge water over it. Since i was planning on a full boil i...

This has been really helpful, thanks a lot. -Morgan

Thank you very much for that explanation. As a rule of thumb, should I be shooting for the lower side of recommended temperature ranges to avoid esters and fusel alcohols? Is there any potential downside to lower fermentation temps?

Great, thanks a lot for your help. On another note since you mentioned fermentation temp, the packet indicated temps between 65 and 75 as ideal. Does fermenting on the lower side, 65 – 70, produce a longer, slower fermentation? If so, what effects might this have? Conversely, what...

I just put a cream ale in the fermenter and just bottled a belgian white. The belgian formed krausen for about 12 hours and the cream ale has formed none at all, though both bubbled away nicely for about 24 hours at about 75 degrees. Is this cause for alarm, is krausen always so short...

Thanks guys

Huh, so it does not affect the final taste at all? So there is really no reason to mess with it at all right?

So i did my first partial mash tonight. I did not filter out the break material. There seems to be a lot of it, there is about an 1.5 - 2 inches that has settled in the bottom of my carboy. Should I worry about this making off flavors and affecting the total volume of my wort?

Thanks guys!

Thanks for the reply. Didn't think about the wild yeast. The reason i did this was because my first batch, and subsequent batches, will bubble away nicely for the first 24 then fall off dramatically. My thought was there was not enough oxygen to get the yeast off to a healthy start. Perhaps...

Hey all I'm Morgan, new to the forum and fairly new to home brewing -four batches. Here is my question, after I cool my wort to 70 degrees or so, to get oxygen into the to wort for the yeast I have been pouring the cooled wort back and forth between the brew kettle and primary fermenter to...