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Secondaries have their benefits. Most of the harms that could come from racking to secondary (e.g oxidizing and infection) are due to a poor brewer; it's not like your brew will definitely get infected from a secondary. That being said, if it's your first brew just stick to a primary. Your...

Dry hop. Every IPA needs dry hopping, IMO. 2-4oz should be about right. Maybe a 1/2 pound of light crystal would help balance things out. Later additions are a better thing if aroma and flavor are your concern. Dark malt can drown hop character, so it's a good idea to use a bit more aroma hops...

Do they bottle condition with their house strain or do they use a lager or champagne yeast for bottle fermentation. I have heard people get mixed results and claim that the yeast in the bottles is not the main fermentation strain. Anyone try this? I've read some previous forum posts but they...

So, I recently conducted a test to see if perhaps something was living in my bottles. I also threw out all my old bottling gear and replaced it with new gear, just in case some bacteria/feral yeast could be living in it. Here is the descriptor of my test: I bottled un-fermented wort of 1.039...

I have no idea. I'm considering buying a keg at this point. It seems much more efficient. Interestingly enough, I put some over the overcarbed beer in the fridge last night and my who buddy drank some today found nothing wrong with the carbonation. What the hell is going on? Surely cooling beer...

I'm just thinking that perhaps I roused the yeast at bottling time and it began to ferment sugars that hadn't already been eaten, even if hat seems unlikely. I'll run some tests on my scale. Thanks soo muh to everyone who's replied. I love how everyone in the homebrew community is eager to help...

Truly it's not bleach, its a powdered sanitizer that smells extremely close to bleach and I was told it basically is bleach/bleach-like. Also the film left behind is only in bottles that held beer in it and is only where beer was once held. So a bottle that was soaked in the same mixture but...

What is this about too much oxygen? Also I'm pretty sure everything was stirred evenly. I would imagine that my scale is not off as I use the same scale to do grain measurements. When I pour a one pound bag of specialty malt onto the scale it reads one pound accurately. Also I'm using a...

I soak them in bleach water overnight, and sanitize them in starsan the next morning. I use about 100gs for 17 liters of beer or 3.5oz for 4.5gals. I bottle at 65 to 70 degrees. I'll try a bottle soon but out of all the bottles I've had (maybe a dozen) not a single one had an off flavor of any kind.

Could it possibly be me pouring to much trub into my bucket at bottling time? I wonder if maybe that might have something to do with it. I do have a lager I did not that long ago and re-added some yeast; it has the same bent cap problem. Perhaps pouring the trub in with the sugar gets the beer...

bottle aging ambient temp: 65 degrees to 70 fairly consistently changed yeast pitch rate: A packet of Notty per 5 gal 1.050 o.g beer changed primary time: Roughly 1.5 weeks in primary perhaps 2 in secondary with no signs of bacteria/foreign yeast. changed yeast strain: Notty consistently...

Could any bacteria and yeast survive my rigorous cleaning pre-bottling procedures described earlier. It seems like and overnight scalding hot bleach water bath and further starsan sanitation would kill even the hardiest of bugs, no? Either way I will be buying new plastic gear. I'm going to...

I usually soak it, and my other bottling equipment, in scalding hot bleach water along with sanitizing the next day. Could a feral yeast possibly survive this? It seems the only possible option but is rather unlikely. My second thought is that perhaps I'm not boiling my bottling water long...

I've been having a problem. My last 3 batches have been carbonated too high, resulting in bent bottle caps. I am a home-brewer of roughly 3 years, know my sanitation, and have not over measured priming sugar. I have discovered some strange sort of film on the inside of my bottles -pics will...

This sounds great. I would dial the crystal back to .5lbs though.

I've heard the ESB malt is almost the exact same as the regular Pale; would you claim this to be true? I almost bought the ESB...

Anybody have any experience with them? I used up about 55lbs of their Pale Malt and found it rather nice. Recently I also picked up some of their Munich. I'd be interested in hearing some tasted notes on any Gambrinus malt products.

Alcohol prevents oneself from getting a proper REM sleep. When I drink a few beers, I often feel tired but get little quality sleep; I would suggest an alternative option. That being said, a hoppy, low abv, chamomile saison sounds rather nice.

Personally, I would drop the dextrose; it seems unnecessary. I would just put some other type of DME or LME in place of it. Like mentioned before, I don't think the steep is necessary. You could make a great Summer Wheat with all wheat DME, maybe a bit of light crystal if you really wanted to do...

My does have a bit of roast, there's next to no avoiding it. However, I rather enjoy some slight roastiness; I dislike when the roast is in competition with the hops. If you really want no roast flavor I suggest Sinimar extract. Regardless of what you do, I have my recipe uploaded. I enjoy my...