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from what I have read, the late addition is for color preservation. the longer it boils the more potential for darker than intended colors.

ok thanks, was just wondering since I had one sitting around.

anyone ever bottle into a 64oz. growler, using the twist top?

just had my first growler. Black IPA from a louisville, ky brewery. this was a good beer. enjoyed it while packaging my first batch of beer, a red ale.

just packaged my first batch of beer. red ale, hydrometer shows 5.5 abv., color and clarity were good. now to try and wait to pop a top.

well I guess im lucky that mux replied before midfielder. lol

I see and I like. I am new to this and my wife has been very supportive, and like yours she is not a big beer drinker. thanks for the info.

I am fermenting an American Pale Ale extract batch by Brewers Best. I am considering dry hopping as well, though this particular recipe does not call for it.

ok, I give. what is SWMBO, I assume refers to wife or partner but I got no idea.

cold crashing as of this morning, temp is 35.5 plan on leaving there until friday, them move allow to settle again, and bottle on saturday.

this happened to me on my secondary, I have a batch in there now. will this residue come off with proper cleaning? the dust is on outside and definitely had made me second guess, check and recheck to make sure that the beer isn't cloudy.

will be bottling my first batch this week. I have a variety of bottles. some I emptied my self and others I bought. my san adams labels came off after about a ten minute soak in hot water. then removed the residue with a sponge. did not use any soaps or cleaners.

ok, thanks. I think I'm going to give it a try on the red ale that is in my secondary at this time.

Does cold crashing have negative effect on the yeast's ability to bottle condition, after it has warmed back to the proper temperature.

I think bringing to a boil just ensures that the extract disolves into the water as you pour it in. I would think at 170, you would be fine just stir well to prevent the extract from scorching on bottom of the pot.

ok, I brewed a batch (extract/specialty grains) of red ale two weeks ago. OG 1.052. I checked a week ago and it was at 1.016. when should I cold crash, at what temp, and for how long? thanks. also it is a five gallon batch and is in the secondary, in case that masters.

cold crashing is for clarity, correct?

There is always miller lite I'm fridge. And busch light will always be near to my heart as it sustained me through college, when I could afford no other. Natty light was a dollar per case cheaper, but even a poor college kid has to draw the line somewhere.