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So should the yeast be around 62F also when I pitch it into the wort or can that be at room temp (approx 70F)? Sent from my iPhone using Home Brew

I'm planning to make a Heffe this weekend which Jamil recommends fermenting at 62F. Should my wort be cooled to 62F when I pitch my yeast or should it be cooled to and fermented at 62F (ie, in my wine fridge) after the yeast is pitched? If I need to pitch when the wort is at 62F, what temp...

Anyone else have any thoughts or ideas on what might have gone wrong for me? I'm worried that it'll happen again on my next batch.

I bottled the beer about 6 weeks ago, I think. I was very thorough with the santising of my bottling bucket, although I'm not sure I remember taking the spigot apart to clean. I may have just run sanitiser through it. Does it normally take this long for an infection to show up, post bottling?

Would this be caused by bad sanitation of my bottles? Why wasn't the whole batch affected by the infection?

My second batch of beer was an IPA, which turned out relatively good, considering how much of a novice I am! It had a malty sweetness and nice bittering which balanced itself out as I went through the batch. My problem is that I have about a dozen bottles left and the last few that I've tasted...

So a half pound would probably do it, then? I'll give it a go. Also, on a side note, have any of you tried Jamil's Weizen recipe?

I was thinking about making my first Weizen and had been looking at Jamil's recipe in 'Brewing Classic Styles'. From my research, I see a lot of people recommend using some rice hulls in the mash. Is this necessary, even though it's not mentioned in the recipe? If so, how much would I need for a...

My OG was 1.067 and my estimated FG is 1.012. I am fascinated by the things I've read about Amarillo having a tangerine aroma. This sounds like it might be something I'd like.

I only bottle my beer and will look into kegging at some stage in the future. Are these amounts based on kegging only or can I still expect a good hop aroma from this combo/amount, even if I bottle?

I brewed an IPA over the weekend and it seems to be fermenting away nicely. My hop additions were: 1oz Nugget @ 60m. 1oz Centennial @ 10m. 1oz Simcoe @ 5m. 1oz Amarillo @ 0m. I would like to dry hop this batch and I want it to pack a nice punch! Any recommendations for dry hop...

If I was to ferment an IPA in my wine fridge at 65F for two weeks, would it be ok to move it out to room temp (70-72F) for the third week? Would it affect the flavour? I can only fit one carboy and I would want to free up the space for the next batch. Also, is this ok to do with a wheat beer too?

I was thinking about Imperial IPAs, are they not best after they have been aged? Are they normally dry hopped?

From what I have read, it seems that the effect of dry hopping deteriorates over a short time, so If I planned to age a beer over several months, is there any point in dry hopping at all? Would the effect be totally lost?

When should I add the sugar?

No, I don't. This is only my third batch and I don't really have any spare ingredients that have built up, apart from some hops in the freezer. I'll probably just put in the 12lbs of two row and leave the others as they are.

I'm planning to brew a 5Gl IPA batch this weekend and the Grain Bill is: 12.75 lbs Two Row 1 lb Carahell Weyermann .75 lbs Munich .25 lbs Crystal 40 I realised that I only have 12lbs of two row. I do have a full lb each of Munich and Crystal 40. So which of these should I bump up to make...

Good to know. Thanks.

Ok, I see now. So basically the best dry hops to use in any given recipe would be one of or a combination of the hops used from 5mins down to flameout? This will then enhance their effect?

I bought a TD100A temperature controller (http://tiny.cc/nbj5ax) and decided to experiment with it in my wine cooler. I put about 4 gallons of water in my BB carboy and taped the sensor to the side under some bubble warp and set the controller to 67F. I left it for a few hours and decided to...