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i was just readying on whirlfloc. both natural. comes in tablet form...

What are your thoughts on Irish Moss. Yes, I want clear beer (as much as i can) which is why I like to place my batch into my second fermenter. But I am also hearing that Irish Moss can help as you place it in your boil towards the end and it helps to grab proteins,.... Thoughts? What else...

purer taste and look.

I brewed a red ale. my buddy tells me to let it ferment for a week, throw it in a second fermenter and go ahead and bottle after a week...all total 3 weeks. then i see everyone talking 3 weeks in the fermenter, then 3-4 weeks in a second fermenter....bottle. help. im very anxious but i...

yes to all above. i have a glass carboy. this am its slow. very slow. but i will wait it out for a week or so...then change to a second fermenter...

thanks to all who give such great input... I started my first batch (since the 80's) 2 days ago. the first day i had no activity and chimed in here...the theme was be patient. i agree. later that night, it was like a scene from matrix when the machines broke through and the swirling of yeast...

got it. thanks! I still like the plastic carboy with spigot, but will simply add a the bottling wand to it to prevent splashing. great thread. thanks so much!

I am thinking of using a plastic carboy with a spigot for my second fermentor. Hear me out..... Once the second fermentor is done and bottling ready, then sanitize a 3rd plastic carboy with spigot and add your sugar in that and transfer the beer into it.....then its simply a spigot and beer...

thank you. i had it 61-62. tonight it was like a whirlpool!! i just had to put a blow off tube in. worked awesome. as the man up said, patience..... thanks for your input.

10 hours and it was dry Munton and Fison Ale Yeast

You're going to laugh; 9 hours.

I finished my first home-brew in 25 years and have been waiting for some type of activity... My only concern is that I might have cooled the wort too much. The carboy wasn't warm when i pitched the yeast. Can I add yeast in a day or two or should I wait it out some.... Thanks!