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3 weeks tends to be a decent number. You base it on how big the beer is really. You got something with a high OG, you need to let it sit longer than other. 1.050ish is going to be about 3 weeks. You can get away with less but you will need to modify your hop utilization etc to account for it...

It's not so much the yeast that matters here. Its the fact that your exposing it to oxygen and other nasties with out it being necessary. Don't want as much trub etc in your beer? Then run the wort through a filter before pitching your yeast. This will greatly reduce the crap in there. Id rather...

Unless you are doing something special with your beer like adding fruit or something, there really isn't need to rack to a secondary. As the previous poster said, every time you crack that baby, you are inviting in unwanted guests. Give it about 3 weeks in primary (for ales) then bottle. No need...

Yes. Many people do this with great results.

+1 on the blender idea. I'll have to remember that one.

OG was 1.050 on the dot, pitched WL004. Had a good healthy ferment. Took about 12 hours to show signs but then really took off. It was noticeably clearer on day 4. Had a taste too and was delicious. : )

Okay. I will stay strong and wait. I can't do more than 3 weeks in primary. Not because I have any time line restrictions or anything, I just don't have the will to wait longer.

Bout an ounce then for last week of primary? (5g batch)

Red Ale. Krausen gone after 4 days. Already hit TG. It has cleared up a bit and is about 1 1/2 weeks into primary. Should I wait to hit the 3 week period to bottle or just get it into bottles at the 2 weeks period since it already looks very clear? Thanks.

Never done dry hopping. Have a simple IPA about a week and a half into fermentation. It used cascade for both bittering and aroma. Think It would be a good combination to dry hop with Amarillo and if so. How long should I do it for, primary or secondary, and how much? (never dry hopped before...

I know I am being very vague with this idea, but am hoping someone might guide me a bit. Like I said, I am new.

Role playing games. DnD for the most part. Natural 20 means a critical success. I am looking to create an IPA that I will think critical success with every drink. Something hoppy but not overly so. I am looking to split this into a 2 pot BIAB 5 gallan batch. I haven't done it before. I am...

I am a nerd. through and through. I want to make a beer that deserves the title of: Natural 20 IPA. Where should we start gentlemen(and ladies : D )?

Did you spin the Hydrometer? sometimes, co2 bubbles can actually elevate the hydrometer making the reading appear high. Just a thought.

Did 2 batches this last week. Get more fermenters. It's as simple as that. Don't need to rack to secondary. Fill em all with fermenting beer. Hell, even do the bucket if you separate the bucket from your fermenters. : )

I also have a wet shirt on both to prevent light in them as well as assist in cooling. I run a fan in the room about 50% of the time too... hmmmm

Currently having my first experience with temp control. Got two batches going right now, one being a IPA using us-05 and the other being a red ale using WL005. My question is, when I take temp readings of the water, do I need to shoot for lower than my goal due to the ferment creating heat? or...

Using Muntons Active brewing Yeast. Not sure if it's the best yeast to be using or not. Seen good and bad about it. Need a verdict. Brewing in the morning so a quick response and resolution would be very much so appreciated.

I like this idea. I am going to have her doing the brewing. I will be there to assist her instead. I will of course take care of the cleaning and sanitizing though before hand to minimize the time required. : )

You have inspired me good sir. will be making this leap next brew day. : ) cheers.