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yes, the bubbles are good. that means it is fermenting!

the secondary has some small floating yeast things in it. is it ok to bottle? should i use a muslin bag as a filter on the siphon?

what about adding the spice in the bottling bucket, then racking on top of it during bottling (after 4 weeks)?

So I was going to make some cider in a simple way, basically just 4 gallons of store-bought cider with no preservatives in a carboy with some brown sugar and ale yeast for 3 weeks. but i also wanted to add some apple pie spice to it. when should I add the spice? can i just add it to the carboy...

So I was going to make some cider in a simple way, basically just 4 gallons of store-bought cider with no preservatives in a carboy with some brown sugar and ale yeast for 3 weeks. but i also wanted to add some apple pie spice to it. when should I add the spice? can i just add it to the carboy...

i also seem to have yeast floating around in my secondary should i try to filter them out when transferring to the bottling bucket? I was going to use a muslin bag rubber banded to the end of the autosiphon.

no, i didn't really mix it...i just poured the water in from high up, which gave off a nice froth so i figured it was aerated enough so i guess it was obviously just too much water in the sample. ok, everything's good. i already pitched the yeast last night after that. should i try to mix it...

I got around 1.060 when taking the OG of my Double IPA, which should have been around 1.070-1.074. I used a midwest supplies kit. Could this just be me getting too much water in the sample?

a little off-topic, but... are you sure you screwed up? how much time did you give it in the fermenter and in the bottle?

ok, the question wasn't "is a secondary necessary" and I don't want to go down that road. the question was, given that I already put it in a secondary a week ago, is there any need to keep it there for another week or two before bottling? thank you, frazier, for your reply.

So I had the beer in the primary for a week, took a gravity reading and it seemed to be at a FG level of 1.016 or so, so I transferred it to secondary. This was before I read here that transferring to secondary is kind of pointless. So now it's been a week since transferring to secondary...

ok so i'm going to use an old plastic milk gallon with 2L water and 6 oz. DME, and some aluminum foil over the top. would that work?

what is a stir plate?

so i'm going to be making a starter with white labs yeast, for an IPA with an OG of around 1.072. do i really need 3.6 liters for something like this (per the mr. malty site)? how much malt do i use for this? (i'm probably way over-complicating this, but...) should i be subtracting the malt i...

so i'm planning on putting it in the primary for a month. the instructions say i should transfer to secondary for 6+ months, but couldn't I just bottle after primary and keep it in the bottles for that amount of time? would it make any difference?

I read through that long thread about how the secondary isn't necessary, and it was very interesting, although also very exasperating, since i realized i wasted a bunch of money buying carboys. in order to try to find some kind of use for the carboy, i was thinking of making an imperial...

what i mean is after leaving the wort in the primary fermenter for a week, i would transfer it then into the secondary fermenter (the carboy). first i would drop the hop bag in the carboy, then transfer the beer into the carboy (using an auto-siphon, or a racking cane, whichever you have).

OK, so I'm going to make a double IPA, and the instructions say to dry hop using leaf hops in a bag by putting it in the secondary and siphoning on top of it. Should I do this for two weeks and then bottle? I thought that for an IPA I should be leaving it in the secondary for at least a month...