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as long as you've given them enough time to carb up at room temperature (1-3 weeks, depending on the beer) you are fine to store them in the fridge if you have the space. The longer you keep them in the fridge, the more clarity you will see in the beer and the tighter the yeast cake will be at...

Yeah tons of time, I've got until October. I'd just like to be able to get going on a test batch soon so I'll be able to nail down the formulation and hopefully be bottle conditioning by late august. Thanks for the above posted recipe. It's certainly a good place to start. I'm looking to rack a...

Understood, but this is the bryer-porter wedding. I'm sure you see my interest in making this style work. I've seen others discussing it on these forums but no discussion of an original recipe

Hello all, I'm looking to put a specialty brew together for a wedding this fall that I have the honor of being the best man at. I really want to knock it out of the park with a blackberry porter. The style will have special meaning for the bride and groom and I really want to nail it with a good...

Hello all, I'm looking to put a specialty brew together for a wedding this fall that I have the honor of being the best man at. I really want to knock it out of the park with a blackberry porter. The style will have special meaning for the bride and groom and I really want to nail it with a good...

+1 to spigots. I've just gotten into winemaking and would love to hear any suggestions as to improving the kit wines that we are working on right now ================================================================== Primary1: BYO Magic Hat #9 Clone Primary2: Aphelwien Primary3...

There are several things you can do to help clarity, namely time, temperature (aging at cold temperature will help solids precipitate out), racking to a secondary, or some people dissolve gelatin into their beer in the fermenter a few days before racking. As for your dry hops, toss a few...

She Who Must Be Obeyed (that's you) I personally use stainless steel, but other pots are just fine for beginners to use.

+1 for poley's post, just make sure your lid is sealed and set it outside on the stoop. It oughta be cold enough in OR to get your temp down in a few hours

Hey, would you be able to share the recipe you used if you still have it? I've been looking for a good clone recipe on here for a few days but havent found one with good reviews yet. Thanks! ================================================== Primary1: Sam Summer Clone Primary2: McQuaker's...

when I'm checking the SG of a batch that's in the primary I use a sterilized basting syringe (you could use a turkey baster also) to draw off just enough wort to fill my dummy bottle. As long as you're careful about sanitization you shouldnt have any problems. Also as the wort begins turning...

Once you get to your FG you should be all set to bottle, also if your FG is unknown, take gravity readings daily, and once it stops dropping for three days you should be fine to bottle. I understand the anticipation (who hasnt rushed their first batch?) but I've found that the longer you leave...

thanks for the good looking recipe! I just put this one together today, with wishful thoughts that by march when it's ready the weather outside will be deserving of a crisp refreshing summer ale. I'll repost with updates on how it come out...

You probably wont get a very good seal by just jamming the tubing in through the grommet on the lid. You'd be better off following the previous posters advice by using a blow-off setup if you're worried. In my experience the hazard of overflow/explosion are greatest in the first day or so of...

Sooo... I just finished up with my first partial mash recipie for oatmeal stout and as I was adding cold H2O in the primary getting ready to pitch, I accidentaly poured a quart of LD Calson no rinse sanitizer that I had sitting in a gallon bottle next to the clean water I was supposed to be...