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Whether to secondary or not is an endless topic. How necessary is it for an Imperial Stout. I will be brewing my Morebeer extract kit in the next few days, and would like some opinions on the need for a secondary.

Not only looks like a great way to clean a carboy. Looks like a great way to slap up the cat! (just kidding kitty lovers)

Have you done this with a full boil? I have always heard that if you are able to go with a full boil to do so, after steeping the grains in 2 1/2 - 3 gallons.

I re-hydrated it. I have since moved it to an upstairs room that is empty. I should be in the upper 60's in there. When I transfer will it be okay in the basement with the cooler temp? Hopefully it will warm a little down there by then.

Brewed a batch of Black IPA yesterday. The primary is in my basement right now. Been about 24 hrs and nothing going on yet. This doesn't concern me since I know it is still early,but I am a little concerned about the basement temperature. Its been fairly cool here in Michigan and my basement...

Oops that should have read 2 1/2 gallons. Wound up dumping it. Never really did figure it out. Actually second batch wasn't much better. It was a strong ale, had similiar sour taste. I dumped some of it but have kept some around to give it more time just to see what happens. Only common...

I believe I steeped the grains with 2 1/5 gallons of water.

Am curious to know what would happen if you fermented an ale at a lower temp than the usual 65-70? I have a Black IPA kit and my basement this time of year is much cooler than in the summer. Probably in the 55-57 degree range. Not looking to find ways to make it warmer. Am more curious exactly...

Are there any web sites out there that will have calculators allowing you to get the recipe for a smaller batch. Most recipes are for 5 gallons and I want to do a barleywine and would only like to do three gallons. I will be doing extract. Might it be as simple as taking the recipe and reducing...

Am in the process of reading through Palmers book, and I notice he reccommends adding some of the extract in an extract brew near the end of the boil rather that at the start per most directions. Has anyone in here done this? How did it make it different?

Am thinking about doing a little tweaking with my next extract recipe. It will be a Brewers Best English Pale Ale. I thought I may try dry hopping.The kit says the IBUs are 30-33, so I figure addingsome additional hops might give it a little more hop kick. This is how I figure on doing it...

Molasses Malt beverage might be good over ice cream! Sounds like adding to the boil it is.

I am thinking of doing a Imperial Stout extract kit next brew:drunk:. I would like to tweak by adding coffee and molasses. I think I know how I will do the coffee (cold brew and add when I bottle. I am not sure when the best time to add molasses would be. Anyone else added molasses before? If...

What yeasts are good to use for cooler fermentaton temps? I sort of wonder about the principle of using a lager yeast and just have it ferment at a little warmer temp than normally reccommended for a lager yeast. Isn't that basically all a Steam beer is?

Well I am trying to plan ahead for the coming winter but I have a dilemna. My basement like many others is where I keep my fermenting beer. Not a problem in summer wher the temp down there will run 65-70 degrees. But in the winter seeing how it is an unfinished basement the temp is much cooler...

Not sure if it is just the nature of the beer, but the Superior Strong Ale (Midwest) is not very carbonated. Been in the bottle for 3 weeks +. Yes I DID pur the sugar/water mix in the bottling bucket. Really not sure what could have happened. It tastes fine, just seems flatter than it should be...

See no weevil, hear no weevil?? Add to that TASTE no weevil!:rockin:

Welcome to the club. :mug:I have actually heard it is a good idea to boil water prior to using the new aluminum turkey fryer. Oxidizes the pot (whatever the heck that means). Have fun! What is your first brew going to be?

Wanted to throw this info concerning my earlier post about my Hefeweizen having a sour taste to it. When I sample the beer I pour it into small glasses for tasting. The first pour is extrememly clear, the pour clouds up as I get to the end of the bottle(expected).It is darker in color that a...

Well maybe I can hope for the yeast twang thing as described by redalert. I did do a yeast starter with the Whitelabs yeast I used. Maybe it might still be good at some point.