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I made the same kit last week and my OG was also at 1.080, and fermentation was extremely active for the first two days. I'm excited to see how this recipe ends up. What was the FG on bottling?

I've always been curious if it mattered to switch to a secondary almost as soon as fermentation slowed. Thanks for the tips!

I just put it in the primary yesterday, so hopefully very little at the moment. Is there a general rule, or is it just personal preference?

Cool, so I should just leave it in the secondary for a few months? Or should I transfer to another just to clear some of the sediment out?

I just made my first Belgian-style Tripel last night, and I'm pretty excited about it. Everything I read on these is that they're best if aged for more than a few months. While I will soon have an English Brown Ale to tide me over, I was curious if there was any difference or caveats for...

It's a joint venture, so I thought I'd post an update - we are getting visible signs of fermentation, but at a very low level. We're going to do another SG reading over the weekend and see if it's progressed or not.

I did a Russian Imperial Stout a few weeks ago when I realized I didn't like Imperial Stouts (whoops) - the DME was 8 oz. crystal 60L, 8 oz. roasted barley, and 8 oz. black patent, but also had a bunch of LME - 6.6 lb. dark liquid malt extract, and 2 lb. dark dried malt extract. It also had 8...

Welcome from Chicago. That's very cool on the fryer, I'm actually looking for a larger container to bulk age in, it didn't occur to me to use something like that!

Awesome, thank you very much!

I was looking at the FAQs (wish I'd done that before I started!) and I do not believe I started the yeast correctly, and I know I did not add nitrogen, so I will try to do that with some new yeast. A rough guess at the OG would be very helpful if someone could estimate it.

This was done back in mid-February - we did 5lbs of clover honey, it's been sitting in a closet for the last few weeks.

I started a small 2.5 gal batch of mead - very basic honey and water with champagne yeast - and then forgot to watch it. I'm used to brewing beer which has always been pretty active when fermenting - is mead the same way? There's no buildup over the liquid, and I'm wondering if the fermentation...

I would be interested as well - especially in a critique of my stout, I'm not entirely sure what I did to it, but I'm pretty sure now that the recipe is 'off' I'm brewing an English Brown Ale soon, so I'd probably be able to trade that in a few weeks - if people wanted to let it sit...

I have family down there - nice area. I really liked the the Brewers Best English Brown Ale - delicious. That's the one I'm making next with a few additions (such as an additive for clarity, and some extra chocolate grains). I'm just not a stout person, but I'm a big fan of their kits and...

Thanks for all the warm welcomes! @snipper_cr - I'm not entirely sure what ingredient I don't like in it - but it's an aftertaste that sticks with me for a few days. It was the Brewer's Best Russian Imperial Stout kit, though like I said, my friends enjoy it. I really think I'm just not a huge...

Hello everyone, I'm a new homebrewer - only made 2 batches thusfar. The first batch I made I enjoyed so much, I plan on making it again, and playing around with the recipe a bit. Just made a stout that I'm not a huge fan of, but my friends like it, so I trade it for favors (I'm not really a...