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Yeah, basically it's just to protect the vulnerable beer from the elements... If you're doing ice baths, I'd stick with keeping the lid on. Eventually the ice baths will get the better of you and you'll break down and buy or build a wort chiller. I love my wort chiller. His name is Coolio.

Not true. Keeping the beer in primary for more than a week is standard. It's after a few months go by that you might need to be concerned -- if the beer sits on top of the yeast cake that's settled at the bottom of the fermenter for too long, the yeast cells start to die, putting off a gamey...

Good advice. Thanks for going to the trouble!

OG was 1.060, stopped fermenting at 1.014, added apples to secondary for a week, gravity dropped four points to a FG of 1.010. So clearly the sugar from the apples in secondary started up a bit of fermentation again, and I'm assuming that's where I got most of my dryness.

I did a mini-mash, and held the temp a little high (165 F) to pull out more non-fermentables. Wanted the sweetness to balance the dryness. But it still came out a bit more dry than I'd hoped. If I used a lower-attenuating yeast, would I have to prime with a little less sugar to avoid bottle...

Oh yeah, wyeast 1056. That's important, isn't it?

Yes. Forgive me. Here 'tis: 2 lbs Maris Otter .5 lb Honey Malt .5 lb Briess 20L .75 lb Rauch Malt 3.3 lbs LME 1 1/2 oz East Kent Goldings (60 min) 1 oz German Tradition (5 min) 2 lbs Jonagold, 2 lbs Granny Smith (minced and added at end of boil, steeped 30 mins, removed) 2 lbs Jonagold...

Wait a couple of days and take another hydrometer reading. If it's still at 1.012, you know it's done fermenting. If it's dropped a point or two, you know it's still fermenting. You're only indication that fermentation is complete is when your FG stabilizes. After this has happened, you can...

Particularly referring to my Apple Ale I just tasted today. The apple flavor/aroma is right where I want it to be, and the dryness really isn't totally undesirable, but if I were to do this one again, I'd like to try making it less dry. The problem as I see it is this: I think adding...

I put this to the test. I opened a beer that had been in the bottle for 7 days, and it was fully "falsely carbonated," as I've recently learned to term it. (Thanks, Revvy.) I put one of these falsely carbonated beers in the fridge, and two days later, it was absolutely flat. I'm trying to...

Awesome, thanks folks. I've got a killer list to choose from. Sipping at a Stone IPA right now... Nosmatt, couldn't agree with you more!

I guess I was just worrying about evaporation. Nah, I guess I was just worrying. :)

Might this step have boiled out some of the priming sugar, resulting in Danky's slow carbonation? I'm used to just heating the water instead of boiling it for fear of that effect. Is my fear founded? I believe Revvy when he says it just needs more time, but I'm coming from the point of view...

I'm about to go splurge on a variety of beers I've never tried. The Whole Foods here (in Austin) has an awesome selection. Would you guys recommend some of your favorites for me to try? You could even go so far as to put together your ideal six-pack sequence. I would be most appreciative. :)

Humulus Lupulus is just the Latin name for the common hop. It's not a specific variety. It'd be a good question to pose to the eBay seller.

Humulus Lupulus is just the Latin name for the common hop. It's not a specific variety. It'd be a good question to pose to the eBay seller.

I agree. I even use it for my top-off without treating it or boiling it. So far, great beer, no problems. If it looks and tastes good, you're safe.

Awesome. Thanks, Yooper. Don't forget to take a trip to Short's. =) Short's Brewing Company

This may be sacrilegious, but my motivation is pure: I want to brew root beer with my father, who is extremely conservative and abstains from all alcoholic beverages. It's sort of a way to bridge the gap. It's my understanding that, although it's not an alcoholic beverage, you do get a...