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I noticed that after putting beer in a 2ndary for 4 weeks to bulk condition, it was not as good as when I bottled after only 1 week in the 2ndary and then bottled. Same batch experiment: Both aged 7 weeks total after initial fermentation. 2 weeks primary + 4 weeks 2ndary + 3 weeks in...

I really read a lot about brewing but never knew that eruption would happen because of time not given for dissolving the CO2 into the beer. This is one lesson learned. I have several other cases of beer I brewed ready to drink with good carbonation, so I can be patient. I just did not know...

Yes, that is what happened. And I already ruined the whole batch. I opened every bottle at day 10 and let the foam ooz out all over teh kitchen. Then I recapped them thinking they would be better. Now I open one to see and it is flat. I ruined my beer. But Flat is alright I guess. I will...

I brewed several beers and had perfect carbonation here in Colorado. My house has been at 65 degrees pretty much the entire time with the heater on and it being winter. Then, as temp increased in my house to 75 cause the sun started staying out longer, I got 2 full batches of way over carbed...

It really stinks when you over carb. They just pour out all over the place like volcanoes. I brewed a wheat beer and used the same formula. No problems. In fact it seems a little under carbonated. I think I am going to buy a keg set. This still makes no sense why sometimes it works and...

I brew a lot of beer now. But never did a wine. Trying to figure out differences in the processes other than the obvious instructions coming with the kit to put in strange chemicals. The wine kits does not say to aerate and put oxygen in the wort before pitching. Is that something you do...

someone said -I hope you don't have to deal with any bottle bombs, but you may want to consider putting the bottles in a waterproof tub with a lid just to be safe. No sir. I am going to drink all 55 beers this weekend. No bottle bombs will be left. Of course it taste a bit green. Like the...

I appreciate the posts. I like the information. Allow me to replay what I said in another fashion. The first beer I brewed was a kit. It had all ingredients included in one box and had instructions. The instructions said to fill up the Primary to 5 gallons of wort and pitch yeast. I was...

Well usually they say .75 Cups of priming sugar for a 5 gallon batch. But when you transfer into a 2ndary you lost some beer. Then you transfer again to bottle and lose some more. SO if you have 4 gallons left and you use .75 cups of priming sugar. Do the math. 4 gallons times 1.25 is 5...

That brings up my next question. I bought cases on corona so that I would have bottles to put beer in after I drink them. (I know it is not good beer, but I had a party and they drank them all anyway). The caps on these bottles seem to hardly press on the sides down. But other bottles like...

Could be leaky cap. Cause it seems like only a few of the bottles. What gives on the leaky caps? That is lame. Quality of caps stink? Or just the way I pushed them on?

FG was 1.021 and used recommended amount of Priming sugar based on .92 cups per 5 gallons of beer to bottle.

I bottled a Barley Wine just over 2 weeks ago. a couple of the bottles of beer are forming head while still sealed in the bottle. I did not shake them or vibrate them. I used the formula for priming sugar. The yeast was Abble Ale II by Wyeast and I had it in the 2ndary for over a month...

I do find this post helpful. I wonder how many people sanitize and leave the sulfite solution or whatever in the bottle and then put beer in the bottle with the sanitizer. That is gross. I did not know what the vinator was, but when I you tubed it, it came up where you squirt solution in...

It is like having kids. Once someone tells you everything is going to be ok, the weight lifts and you can feel better. I am no longer worried about my new beer.

I brewed my first beer to add fruit to it. After primary fermentation went for 14 days on Wyeast 1010 American Wheat, I transferred the beer and then added 4 lbs of Blackberries. They were frozen and I did not boil them. I assumed they must have been pasteurized before they froze them and...

Yes, this chart can show you what you will get from those Belgians. I am lucky in Colorado to where I never go above 72 degrees in the house. No air conditioning needed. http://www.whitelabs.com/beer/belgianchart.pdf

I know there are tons of flavors, but what doe we really detect coming from the yeast. Did we cover all of them with the 6. Diacetyl, Esters, Phenols, Sulfur and Fusel and Ethel? If we cannot detect the flavor, why worry about it.

Harsh flavor. Hot solvent type flavor. Can be from a high temp fermentation. However, I think using table sugar or lots of corn sugar may contribute to such a flavor. I am not a fan of this flavor, but I see recipes with corn sugar in them all the time. I don’t like headaches either. I...

This is the good stuff that should come with correct fermentation. I imagine it comes with all fermentation, but the flavor comes out more with a clean fermentation.