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That was awesome

I'm no expert but I have the impression that the difference in workload between making a 2.5 gallon batch and a 5 gallon batch are minimal.

Tonight we're making wort for an american imperial stout... gunna hop it more than necessary with 3 oz. spread out over 60 min. My buddy wants to add in some coffee. Is it a good idea to add it to the wort or should we wait till we're cooling the wort and mix it with water? also...

Hello! I did the same thing, just moved here, now brewing. Enjoy and the beer nut is definitely your store!

Not a hijack, a related question, no problem! I am interested to hear the answer, although there is no way I would end up leaving a beer that long in a primary.

whoops, I'll just be gone a week and a half. Thanks guys, we'll leave it in the primary for longer and it'll be delicious!

Me and my roommate have an overhopped Belgian Triple (Belgian Pale?) fermenting in our primary fermenter, it's been about 2 weeks. I'm about to leave the area for a while and don't necessarily want to make my friend do the bottling by himself (obviously more fun to do together while drinking...

Me and my roommate have a plastic bucket and a glass carboy and we're using both as primary fermenters... :) I've asked the same question and at least for a good while we're just going to stick to only primary for simplicity's sake.

Cheers! I just moved to SLC to be a ski bum! Have you checked out The Beer Nut on state street? They got us started real nice and have been very helpful in both helping us figure out how to make BIG beers! I'd love to try your cider! We're strictly making beer here.. :drunk:

Wow, thats a sign to go bigger next time! Cheers to your new real carboy!

****, I dont know, I love both beer companies but we don't get them in Utah (ski bumming for tha season). I miss Boston! (oh well, the forecast for the mountains here is snow for the next 8 days)

Rotten Dentures Will Hibernate Alien Hepatitis B

I guess I'm still wondering just why I would want to use a secondary fermenter at all if I'm happy having cloudy beer and have had good results thus far? Will there ever be a situation where a secondary fermenter is absolutely necessary? I just don't see any reason to go beyond a primary...

Squatters is awesome! Their 6% IPA can be purchased at state liquor stores and is a staple in our fridge. Not to mention they have beers with names like "Polygamy Porter" etc. :) Also lemme just say real quick: 3.2% beer is measured BY WEIGHT, not by volume. so 3.2 ABW = 4.0 ABV. not so bad.

Hello everyone! My name is Andy Reiner and I'm a musician who just graduated Berklee in Boston and moved to Salt Lake City to be a ski bum for a season. My main instrument is the fiddle and I play in the bands Fiddlefoxx and Blue Moose and the Unbuttoned Zippers. Google us... As beer...