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Ahh that makes sense. Ambient temperature was 67 degrees inside the chest freezer, not inside the fermenter. Should I always set the temperature 6-10 degrees below suggested yeast temp the first few days? I hope I don't get too many off flavors from it getting too high. Thanks for the...

I realize this is an old thread, but I brewed this on Friday evening using the dry yeast(Danstar) and started fermenting like crazy(67 degrees in my chest freezer) when I woke up in the morning. Now on Sunday evening, airlock activity has ended(or barely active). I know I need to take gravity...

Jekeane, thanks for the link as it was very helpful. Wish I would have read that before I dumped in the chips! I guess I'll bottle this weekend, which will give it 5 days on the chips. I am afraid of ruining the beer and it being too oaky.

Thanks for the info. I can't remove them because they were dumped right in(probably shouldn't have done that). I want to age the beer as long as I can, but I feel like I can't now. Is bulk aging in a secondary similar to aging in bottles?

I am in the process of aging my imperial stout from Midwest, directions here: http://www.midwestsupplies.com/imperial-stout-kit.html, and just racked into secondary. I had two ounces of oak chips soaked in MM bourbon for two weeks. I dumped everything in when I racked. Question is, can I leave...

I am in the process of aging my imperial stout from Midwest, directions here: http://www.midwestsupplies.com/imperial-stout-kit.html, and just racked into secondary. I had two ounces of oak chips in MM bourbon for two weeks. I dumped everything in when I racked. Question is, can I leave the...

Ahhh that would have been a great idea...I'll check it out!

So I brewed the beer last night and the airlock is moving at a decent rate this morning. Anyone know what I should do with the Danstar dry yeast that I replaced with 3068? Experiment with some grains and extract?

I pushed the bung through into the wort the other day, but didn't worry about it, seeing what others have gone through....everyone has done it once or twice. It helps to have many spare parts...

Thanks, heading there tomorrow to do just that. Great explanation on the temp difference, although I'm not exactly sure which flavor profile I'm leaning toward because I haven't tasted both types in a sitting.

I have the Danstar dry yeast for Hank's Hefeweisen....is it worth it to go to my LHBS and grab Wyeast 3068 instead?

I bought a tub of Stevia at the market and wondering how much I should add to my bottling bucket, along with priming sugar, so that it gets decently sweetened. Anyone have any ideas?

Thanks flars, I'm going to head to my LHBS and pick up another pack of S-04. I'll make sure to ferment at 60 and rehydrate too! When it's done, I'll repost and let you know how it went....

I'd rather do what you say about three weeks in primary then done, but the directions say to secondary for 1-3 months and also pitch the champagne yeast. Think it's unnecessary?

I was talking about the imperial stout I'm about to start....since I have the chest freezer now, I should be able to control temperature better. Should I set it at 60 degrees since I'm using S-04? Here's the recipe....

Sorry, yes meant US-05 and S-04. Hop Head Double IPA....forgot the whole name. So you think if I leave it in primary longer and get the temps down to a manageable degree then I should be good?

So I'm new to brewing- 2 ipa's, 1 barleywine, currently 1 batch Edwort's Apfelwein(which is now rhinofarting). I have had a problem with both IPA's and the barleywine in that each batch tasted a little too sweet or just off/artificial. Here's what I did: All recipes used dry yeast...

Glad you started this thread...I'm looking for a great Barleywine recipe myself!

Poptarts, is there an easy way to convert that extract recipe so it's for a 5 gallon batch?