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Thanks guys really appreciate the feedback. Clears things up and lets me know I've been doing it wrong, ha! I've been adding after 1 week of so of fermentation, and bottling 2-3 more weeks after. Guess that's why I haven't been getting the results I wanted. Ron

Guys, I have read a bunch of threads on this, but I'm a bit confused. - some folks say to dry hop after active fermentation, say 4-7 days in - some people say 4 days before bottling If I'm doing a biggish IPA (1.071) that I want to leave in the primary for 3-4 weeks, when is the best time...

Guys, Just wanted to say a collective thank you to everyone who posts on here and helps people out. I visit many forums on the net...home repair, guitar stuff, etc...and this is BY FAR the most helpful and friendly bunch of folks. I'm just writing because I borrowed so many ideas from...

Haha, I was thinking the same thing.

Thanks for the advice, guys. I found a bunch of other references online too (HBT and elsewhere) but it seems there is no real consensus. I just washed, pitted and pureed 5 lbs and put them in the freezer, that seems to be about the right amount for a 2.5 Gallon batch of beer. My plan is...

Hey Guys, I tried searching around but couldn't get all that I was looking for. I have an Apricot tree going absolutely crazy with fruit right now and I want to try to do a fruit beer. I haven't done one before. Couple questions, any advice would be great! - how much should I add to a...

Thanks, appreciate the feedback. Looks like based on the fridge I'm using and some design constraints mine is going to be 30" inside height. Ron

Guys, I'm gonna start a build on a ferm chamber with a mini fridge and an STC1000. I basically have everything already but had a question: I'm currently fermenting in a 3 Gal Carboy, but likely will move to 6.5 Gal Carboys or buckets in the near future. I don't have any to measure...

So decanting and pouring the spent wort woudl avoid any "off" flavors from entering the batch, right? It wouldn't somehow morph the yeast into producing off flavors in the future? Sorry, naive when it comes to this stuff, thanks for the help.

Hey Guys, Curious how the ferm temp of a yeast starter affects it. I mean, could I do it in my garage which can get 85-90 deg ambient and still have it be OK? Ron

Thanks guys. I was explaining to my wife about how awesome it was, but she didn't get it. haha. I told her it's like when you watch your kid hit a monster home run...that feeling of excitement and pride, and then you realize the ball broke a window when it left the yard. LOL. Ron

Well, I made a 2-step yeast starter, and I used my stir plate for the first time on this batch...and I think it worked. LOL. Sometime between midnight last night and 9 AM this morning, my airlock blew out. I have since replaced it with a quickly fashioned blowoff tube. Question is, how...

Would be relatively easy to test. First test the straight beer sample, then the diluted sample and compare. I would bet as long as the solutions are completely blended, you would get pretty accurate results.

Again, thanks for all of the advice. I'm using a stirplate (for the first time) with this starter, and there is almost NO krausen but it does look active. Another question: I want to brew Sat night, can I add more wort to it tonight (24 hours after starting it), or is that too soon? Ron

Thanks guys. I thought so. Will do a 500ml and feed it twice instead. Thanks! Ron

Hey guys, quick question. I have made a few .5L starters in my 1L flask, but for my next batch I need a 1L starter. Only have a 1L flask...so am I OK with that or will it overflow with Krausen/etc? Would it be better to do a .5L starter, and then add more wort a second time? Thanks, Ron

Thanks guys. Much appreciated. Ron

Guys, Work is crazy right now and I didn't get to bottle my Black IPA that I have been cold crashing for 2 days now. Problem is I leave for a business trip tomorrow am and won't be back for a week. Any ill effects from keeping the fermenter in the fridge another week before I bottle? Should I...

Thanks guys. Makes sense. Ron

Pokerface, It was in the fridge (approx 40 deg) for 2-3 days. It was an IPA...about 6.3 ABV. Ron