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After soaking the vanilla beans in vodka do you add the beans or the vodka to the secondary?

I just bottled mine tonight. I didn't add any extra yeast to the bottling bucket, what are the chances it won't carb? I was just reading about how high abv beers should always have new yeast when bottling.. is this a rule of thumb that I missed?

Thanks all!

I have an interesting situation. I usually do a partial boil/partial mash technique for my 5 gallon recipes (my pot isn't big enough for full boils, and a little extract makes up for missing gravity). But my wife recently came back from the brew store with ingredients for a 5 gallon all-grain...

I kegged my partial boil version of this recipe 4 days ago and tried it today for the first time. It's absolutely wonderful. I'm fairly new to saisons but it really reminds me of saison dupont. The only modifications I made to the recipe was a bit of DME to make up for partial boil efficiency...

I'll be sure to post an update.

I brewed this last night as a partial boil. Mostly all grain, but threw in 1lb of DME with 10 minutes left in the boil to make up for some missing gravity. It's very dark in the fermenter, wasn't expecting that. I also used Danstar Belle Saison yeast as my LHBS didn't have 3711.

Thank you all very much for the info.

I'm not talking about multiple gallons or anything. But lets say after my sparge I get an extra .5 gallons of wort in my kettle. Can I simply start my boil, let it boil down to my target preboil volume and then proceed with my first hop addition and 60 minute boil timer? Aside from darkening my...

Before you bother, turn the thermostat to the warmest setting and see what temps you're getting.

This would be the case regardless of how much beer is in the keg, no? Although, I usually end my force carbing at 25 psi a couple days before it would actually hit the correct carbonation anyway.

thank you!

I don't understand this. Couldn't I just vent the keg and lower the pressure?

Forgive the silly question.. But say I usually put 5 gallons in my keg and it takes 4 days to carb at 25psi. If I only put in 2 gallons of the same beer with the same psi, will it take less time to carbonate?

Mine went in the keg for dry hopping yesterday. I resisted the urge to try any as I only brewed about 2 gallons and want every sip to be final product. I'll move it to the fridge in 3 days and start carbing.

How do you guys handle blow off in your 1 gallon fermentation vessels? I'd love to brew a big IIPA or RIS but I'm afraid I would see massive blow off if I pitched a healthy amount of yeast with the limited headspace.

Good to know, I planned on dry hopping with the cascade and willamette I have left over.

Keep the same amount of specialty grains and substitute extract for the 2-row you'll be missing to reach the target OG. I did this recipe as a partial mash, it came out like this: Batch Size (fermenter): 5.50 gal Ingredients: ------------ Amt Name 5 lbs 8.0 oz Pale Malt (2 Row) US...

I brewed a 2.5 gallon variation of this today. Subbing the carafa for midnight wheat and the special roast for victory. I pitched my first starter (us-05) and it was probably way too big for this beer. It's already bubbling after 1 hour.

I didn't know this, thanks!