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I am brewing a Chocolate Whiskey Stout. A hodge-podge of Papazian's Goat Scrotum Porter and his Armenian Imperial Stout...with the addition of whiskey soaked oak chips. I am planning to add about 6-8 oz of whiskey to a couple oz's of chips in secondary but still trying to learn when to add...

Right now I am using a one-step powder with a local homebrew shop logo on it...I don't really like it because it does't dissolve well at all. What are good, cheap sanitizing agents to use? what are some other best practice methods for sanitation?

Right now I am using a one-step powder with a local homebrew shop logo on it...I don't really like it because it does't dissolve well at all. What are good, cheap sanitizing agents to use? what are some other best practice methods for sanitation?

I have a Brewers Best extract American Amber kit a few days in and I wish I would have modified it a little bit just to get creative...is that an option? Can I add, flavor, aromas, hoppiness, alcohol levels at some point? How/when do I do so?

I have a Brewers Best extract American Amber a few days in and I wish I would have modified it a little bit just to get creative...is that an option? Can I add, flavor, aromas, hoppiness, alcohol levels at some point? How/when do I do so?

is there any point in cold crash if i bottle?

thanks for the feedback!! 1. how many days until you take a SG? 2. adding fruit etc-is that typically done after primary? 3. what temp is recomended for cold crashing?

thanks for the feedback... 1. So, many folks don't secondary..? 2. Now considering my initial primary for this Imperial Brown was started on 11/21/11, I transferred to secondary on the 26th then re-pitched on the 3rd. How long or what do I wait for now?

There seem to be plenty of ideas of how long to primary..if at all secondary..cold crashing, etc. What are some thoughts on the best practices for fermenting?

I re-pitched and it is going again. I did wait for several days, and and took further readings...for 3 days straight the Imperial Nut Brown was at 1.030, 5.1% ABV. It had good taste as well. So I waited a few more days talked around and learned that I could stick with that beer, just sweeter...

sweet thanks!

what do you do when your fermentation is stuck weeks early?...I broke and re-ordered a hydrometer so I don't know the SG but its only been a few days and the airlock releases a bubble every every couple of minutes...seems very slow. I am assuming if its not stuck yet it will be soon....any...

Thanks so much!...will do! Yea it was a fast and vigorous ferment for a couple days, then slowed big time! What do folks do if the fermentation sticks?

I brewed a batch of Brewers Best Imperial Nut Brown a few days ago and got antsy...so I racked after only 4 days...I know now that I should have not...what are the implications, suggestions to adjust, expected outcomes?