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This sounds really logical. I think going with this method. Simple, but gives me options and I like options. One question tho, to this DIPA I'm doing now, I'm gonna add 2 oz of hops, how long would you dry hop it and how much would you put in each time. Or how many times would add hops. I think...

F I get a thanksgiving beer kit, extract of course, could I replace the pumpkin flavoring with real pumpkin mash? And if so, how would it be done? Any help is appreciated. A friend of mine is asking that question and of course I have no answer for him at this time. Please please help!

Not a bad idea with the stainless steal. I'll have to keep it in mind. Thanks for the info.

Gonna try it your way and see how I like it. Thanks for the help.

That's helps a lot. Thank you for the tips.

I know it seems like I'm over thinking it but I'm trying to get a better understanding for what I'm doing. Before I came to this site, the guy that taught me to brew had me fermenting for one week, bottle for one and then drink. So when I found this site I got see how much I really don't know...

So you've never noticed a difference in taste? I noticed you said 5-7 days. My brew calls for 14 days secondary, is that preference or should I just follow the instructions?

What is the best way to dry hop a brew? I was taught to rack into a five gallon carboy on top of the hops after one week of fermentation. I've read that I can just toss the hops in the primary after one week. This is my first time dry hopping so I'm not sure if it's just a choice thing or does...

I do the swamp cooler method too. I don't seem to have a problem with keeping the temps down in the 60's. Try putting a wet towel over the carboy leaving only the bubbler visible. That should hold the cold in longer so that you don't have to use as much ice.

That makes a lot of sense. Thanks for explaining it. I'm starting to get a better understanding of this whole process called homebrewing. And that's what I want, to understand what I'm doing and why I'm doing it.

Not trying to a jerk but, are you sure about that? I've heard that a thousand times already that you do not do secondary fermentation in anything but glass. They say that there's some kind of breakdown in the plastic during the secondary. Again, this is not me but for instance, when I called...

You make it sound very interesting! And you have convinced me not to fear the low temperatures. Gonna try it on my next batch. :-) cheers!

Thank you all for the input. I'm gonna try the low temps and see what happens. I'm curious about those crisper taste and what not. I surely will report back my findings. Thanks again guys.

Then what? Can you bring it back once it warms little? Is it ruined? Does the taste change? Will it continue to ferment? Will it just taste bad? I have no clue! But I am curious.

What would happen if you fermented an ale at, or close to, lager temperatures?

Wow, I never heard that before. That's really good to know. Thank you so much for the info. I would have thought something was wrong if I smelled rotten eggs coming from the airlock. But then again, I'm such a noob. Cheers!

Yeah I've also read that you should leave it in the primary for 2, 3, or 4 weeks but because of the dry hopping, you rack to secondary. I'm fairly new to this so I'm prolly completely wrong.

Aren't you supposed to rack to a glass carboy for secondary? At least I thought that was the consensus as I've been researching. Hops in glass carboy then rack your wort on top.

How cool would that be! You gotta try it, what do you have to loose? Cheers! :-)

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