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Can anyone recommend a good stout? What is the name and where can I order it from. Not necessarily looking for an imperial and I would like something I can drink before Christmas.

Ive used midwest supplies and Annapolis Home Brew. Midwest has better prices but I imagine that is because they run a larger operation. Both are very good in my opinion. Annapolis has flat rate shipping as well.

That is an awesome idea. That was the issue I had too. The bottling wand kept getting clogged and I finally just said "screw it" when I got to the 42nd bottle. Enough was enough with battling the trub. Thanks for the knowledge!!

So I bottled the other day. I only ended up with 42 bottles. There was so much trub it was ridiculous. I did, however, taste the beer and it was wonderful and has such aroma to it. FANTASTIC! I think next time I will try putting a filter over the inner part of the spigot in the bottling...

Dry hops are working their magic right now. They have been in there since Tuesday night (4 days ago). Im going to wait until they have been in there for at least 7 days before bottling. Any votes against that? I drank a few of my first brew yesterday. It was an Autumn Amber Ale that I...

Waited until day 15 to throw in the hops. Used the thief and took a taste. Good taste but it seemed a little thick. Is this normal?

Awesome. Thanks everyone for the advice. I'm going to wait a few more days then just throw them in and let them work their magic. I love this forum.

Day 11 huh? I will take the advise thanks! Why does the instructions for the batch say to dry hop between days 5-7?

I have decided to forego transferring to a secondary carboy and just leave the brew in the primary bucket. So here is my question: Should I use a mesh bag for the 3 oz. of hop pellets for the dry hopping or should I open the lid and just throw them in. BTW- Its a 5 gallon batch of...

Sounds good fellas. I think I will leave it in the primary and buy another fermeting bucket. I do have a 6.5 gallon glass carboy that my neighbor gave me (He goes right to the keg now) but I think I will save that for a beer that may benefit from the secondary. I absolutely love this forum...

Do I need to transfer to a secondary to dry hop? If I do I was thinking of putting the 3 ounces of hops into a mesh bag with some glass marbles as weight and then racking the beer on top of it. Any thoughts on this method? Should I even do this or should I just throw the hops in the primary?

My brew pot has a mesh filter on the other side of the ball valve spigot so much of the trub remained behind. I know there will still be some that transferred though. I was able to get the wort down to 74 before I pitched the yeast. I was very happy with that temp since my previous brew I...

Deathbloom- Only 40 bottles? Did you brew 5 gallons or less and what size bottles did you use?

I would not worry about it at all especially with your ceilings and a ceiling fan. I would not recommend having the fan on when you transfer the wort to the fermentor for fear of dust/dirt/germs getting into the bucket. I don't even use my vent in my kitchen when I brew and I have never had...

Has anyone brewed Ferocious from Midwest Supplies? I just ordered it. This will be my second brew ever. My first brew is still in the primary. Its been there for a week and has one more to go. If anyone has brewed Ferocious do you have any recommendations or tips to ensure success?

JB & Duboman, I really appreciate your inputs on my situation. I get it that it would have been more ideal to get it cooler before pitching my yeast and it would be nicer if my basement was colder too....but I have to deal with what I got or wait until fall. I want some football beer...

Twistr- If I am expecting to get some off-flavors should I use a secondary fermenter in a few days to help rid some of them or at least prevent them from getting stronger? I heard a secondary can help with this. Any truth to that?

Twistr- My fermentation took off within 6 hours of pitching the yeast. The first two days the airlock was bubbling every two seconds. It has now (day 3) slowed down to once every 14 seconds. I have not dared looking inside though.

Day 3 of fermentation. Basement air temp is 69, temp on fermenter sticker thermometer is reading 73. The beer is an Autumn Amber Ale. I have a small sink that I could sit the bucket in and constantly change out the cool water. Is this worth it? Would it help?

Should I put my fermenter bucket into my sink and let it sit in cold water to help bring the temp of the beer down? I have a small sink down her that it could sit nicely in.