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Just popped open my first bottle of home brew this weekend. Brewed an oat stout and it came out tasting like an oat stout! Just in time for a fire pit evening. Thanks to everyone for your help along the way! Cheers to more batches to come.

I’ve got another batch that will be ready to bottle in about a week so once I get these two done I hope to keep the fridge and fermenter stocked well.

Thanks for the encouragement. This being my first home brew I’m anxious to pop one open. Waiting will be hard, but I’ll take your approach.

Thanks for the advice. I used the link above and did the individual priming with cane sugar. Hopefully it turns out. I’ll know in 2-3 weeks.

Hey again. Well, I’m going to be ready to bottle this weekend and have a question. What’s the best way to bottle? I have 22 oz bottles, a bottling spigot on the barrel and also a bottling wand/siphon. I have priming sugar ready to go, but am considering using sugar dots so I can put it directly...

Thanks for the advice. I’ve heard many people say to not use a secondary fermenter. As I’m new a few questions: 1. The recipe says 5-7 days in primary then 2 weeks in the secondary. If I don’t transfer to secondary, are you saying to just keep it in primary for 3 weeks? How do I know when it’s...

So I’m getting ready to transfer my first batch from the fermenter to the bottling bucket (complete with priming sugar). The instructions say to use a siphon, but does that matter? Is there a difference between siphoning the beer and just pouring it from one bucket to another? Same question when...

So, I went ahead and followed the recipe and switched to the second fermenter with the chips. OG was 1.056. Reading I just took was 1.020. Hope that’s a good sign. Time to let it sit for 3 weeks then bottle. Can’t thank everyone enough for the advice. I’ll keep you posted. In the meantime, I’m...

Awesome. I appreciate the encouragement and advice. I’ll keep you guys posted and hopefully in a few weeks be able to post pictures of a beautiful Stout.

Thanks, McKnuckle. My secondary fermenter has a spigot on it for bottling so I was hoping to bottle from it (thinking its easier than a siphon). I was planning to transfer the beer to that for the barrel chips and then bottle, but your oxygen warnings have me leery. Is there a “safe” way to...

Awesome, Thanks!

As I’m getting started in home brewing, I’d like to find a way to learn beyond just trying different recipes and experimenting (although I know that experience is invaluable). Does anyone have a recommendation for a good brew book? I’d love to learn more about the process itself, what changes in...

So going to add to my list of questions. Apologies in advance for the scattershot nature. Can you ferment a beer for too long? In other words, will it “hurt” the beer for it to sit in the fermenter longer than suggested? Do all beers need to move to a secondary fermenter or in some cases is it...

Awesome. Thanks. The hardest part is the waiting!

Wow, 3 weeks. The instructions suggested 4-6 days, add chips and transfer to 2nd fermenter for about 2 weeks, bottle and condition for 2 weeks. If I do ferment for 3 weeks, how long would you recommend exposing the beer to the chips? Sorry for all the questions. And I’ve already been thinking...

Added update to original post, too. Update: It’s been 3 days since I started fermenting and after some vigorous fermentation, the bubbles have stopped. I was expecting more like Wed. or Thur. Should go ahead and move it to the second fermenter to add the whiskey barrel chips or give it some...

I got ambitious and am starting with a Stout. Not sure what I’ll do next. Best of luck!

Also did my first brew this weekend and had the exact same issue. I removed, cleaned and replaced the airlock and it’s much cleaner now. I got good advice here as well. Out of curiosity, what are you brewing?

Nice! Best of luck with kegging.

Nice set up. What is that you’re storing the fermenter in? I assume that keeps your temp controlled well.