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I use a secondary in most cases but that is because I usually harvest and reuse my yeasties after a batch so it makes sense for me to harvest the yeast and wash it rather then have it sitting in my primary for a month.

I happen to have a belgian dubbel in secondary and some french oak chips as well. Maybe i should throw some into half the batch and leave it another 10 days or so??

I totally agree. I started brewing last year and went straight into AG. The only thing I use extracts for is making starters and bottling. After making several 5gal batches I upgraded to a 10gal system and am loving it. It does take a few more tools and and little more reading to get into but it...

I would just make sure you seal the fermenter back up and then pitch the wort directly on top of it the next day. I have also had great luck with just pouring the yeast with a funnel into a 1 gallon jug and leaving it on the cool ground until pitching it even a week later and the beer was great!!

Totally, patience is the name of the game here!! Although it really sucks having to wait even longer after getting a beer in bottle. I open a bottle every week after I hit the two week mark, if it ain’t ready then I cook something using the flat beer (i.e. bison beer stew!!)

So essentially because of the temperature there is more or less dissolved CO2 in the beer already at time of bottling. Which means you can add less sugar while bottling to get the desired level of carbonation?

And don’t forget to leave the Malt for about a week before using it to brew. There are compounds formed during the roasting that need to dissipate.

I actually made a Counterflow Chiller for my brew setup which uses about 15 gallons (which comes out hot and is used for cleaning) to chill 10 gallons of wort to around 65F in 20 minutes using tap water. It helps if you have a boil kettle with a valve on it though so you can attach the chiller...

All-Grain really isn’t as complicated as it sounds. When I first started with All-Grain I was mashing in a 7 gallon pot, dumping the mash into a Zapap Lauter tun made from a pail inside a pail and then running it right back into the same pot for the boil. The only real hurdle is the...

Sorry to all. Should have done a search first and asked later!!! Won`t make the same mistake again...

It’s actually spelt Säufer or Saeufer deoending on if you have the ä button at your disposal. It means Lush, Boozer, Drunkard and a lot of other things all meanign pretty much the same thing.

When I started brewing I read every book I could get my hands on and went straight into all grain brewing. I use extracts for making starters and that’s about it, not to say that great beer cannot be made by using extracts. I figured since someone else is making the extract, that takes away some...

Buying your base grains and hops in bulk along with reusing yeast at least once can cut down your cost tremendously. I usually reuse my yeasts at least 5-6 times which makes that cost almost nothing at all and the time it takes to make beer in my mind is not part of the cost because I am...

Anyone ever include nuts in your brew?? I am looking to make a nut brown ale and would like to add some hazelnuts and a few others to increase the nutty character. I was thinking of giving them a light toasting before using them in the brew, maybe at the end of the boil?? Any thoughts would...

You can totally keg them both in 4 gallon kegs. Just be sure to adjust you co2 pressure for the extra headspace or else it won’t be as carbonated as you would like. Personally I would do 5 gal in the keg and bottle the rest but I have bottled most of my beer and usually keg half and bottle...

Never tried using extracts. Might be an interesting experiment to try brewing the same beer with grain and extract. I just thought from the beginning of my brewing that I wanted to brew from scratch.

Bottled a Imperial Pale Ale today at around 8% alc. I made the switch from doing 5gal batches to 10 gal batches and am still having problems adjusting my measurements accordingly. So anyways... I bottled this beer with only 3/4 cup of corn sugar in 10 gallons of beer!!!! Capped them before...

I always use a secondary unless it is a low alcohol session bitter or similar style. In fact sometimes I transfer the beer to a secondary and then into another vessel right at bottling time. I avoid any splashing whatsoever and there is enough CO2 built up in the beer that any oxygen is pushed...

I would just get a bigger boil kettle and more fermenters. Do you have the space in your freezer to start freezing gallons of wort?? and then you have to thaw it, boil it? and then chill and ferment it. Find someone with a pub or go online and find a Sankey keg, convert it to a boil kettle and...

That's what search engines are for. Try asking one and see what it tells you!!! :)