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I've had a similar experience - hopefully nothing serious. For me, it's entirely been related to the activity of the yeast. The blow off valve/stopper will lose SOME sanitized water, but not the whole thing. Typically, the sanitized water will bubble a little and lose some space, but it's...

At least in my experience, you'll be ok with a normal stopper/blow off valve. Only time I've ever had to use a blow off tube was for two days after I added apricot purée to my secondary for an apricot wheat. Lots of sugars, obviously. Unless you're putting something in the secondary that's...

... And another +1

Depending on how much coconut flavor you want, I'd suggest adding to secondary at varying time lengths. Maybe add the coconut for the last seven days of secondary? I did a jalapeño ale and kept peppers in the secondary for two weeks. I really like the amount of flavor I got, but could've done...

Fermentation is around 72. It's in a downstairs closet and the temp upstairs hasn't been above 75 the past week. I did double pitch because of the yeast worries detailed above, which makes sense given the intensity of the krausen. What threw me off was how abrupt the yeast wen to sleep, as it were.

This is a follow up: Everything seemed to be going well - yeast started going crazy about 12 hours after pitching and were steady for high krausen. I check the beer this morning and action has pretty much stopped and the high level of foam that had set on top tue beer is gone. Overall, it's...

I'll also give a plug to the podcast. I listened to some archived episodes last week and really found it helpful for future brews and to quicken my learning curve a bit as a beginner brewer. As for tue secondary, I've used it for all my batches so far, but I've also been using it as a means to...

Thanks - my biggest worry was that after sitting out for about 18 hours the yeast were dead without the nutrient pack being released. I'll be curious to see how fast they wake up.

#BeginnerBrewProblems Such is the paranoia I live with. Thanks for the encouragement.

I brewed a saison for which I bought a packet of Belgian saison yeast. I smacked it last night - or so I thought I did. Apparently not hard enough as the inner packer never broke and I didn't know. I had left it sitting out all night and was about to pitch when I realized what happened. In a...

I ordered a kit and neglected to cancel the order for priming sugar because I prefer Cooper's drops. Has anyone ever dumped priming sugar - or Cooper's drops too, I guess - into the boil to try and slightly up the ABV?

I've never done a starter before, so how about phrasing it like - what's the easiest way to handle this? I don't have the equipment for a starter (yet), so what might work best? In the end, I don't mind spending the extra $5 it might cost for another pack of yeast. Sidenote (or not): Is there...

I've ordered a summer saison kit from Austin Homebrew which calls for two packs of yeast for fermenting. The OG listed on the kit page is 1.065, which doesn't seem too crazy. Is it necessary to use two packs or will one suffice?

Others with more experience with honey can comment, but you'll definitely want to give tue brew some extra time to ferment because of the fermentable aspects of the honey. I'd say give the beer at least an extra week over what tue recipe calls for. That is, depends on how muchhoney you added.

In all fairness, I also didnt care for IPAs when I first started enjoying beer, but I can't yet enough now. Definitely an aquired taste. I love hoppy beers now.

Congrats on your first brew! I also did a darker style - stout - for my first batch. I'm sure it'll be great, especially with the attention you paid to detail. Welcome to the club!

I'll add on to this too. I've only done four batches, but I love it. The trick -like others here - is getting buy in from The Missus. She constantly teases me about how much I talk about beer and the brewing process whenever I have the chance. These boards have been a great source of info and...

Thanks, ValleyBrew and Revvy - your comments are a big help (and a relief). Having only done a few batches myself, I'm quickly understanding how each brew is going to be a learning process. My DIPA is sitting at ~70 degrees in my closet, where I'll leave it be for another couple weeks before...

I had the bottles sitting in a closet for 25 days then this particular one I tried sat in the fridge for one day before opening.

I've got a beginner brewer question along these lines - I brewed a DIPA and bottled almost a month ago using Cooper's drops. The recipe says it'll be best at six weeks so I pulled a bottle yesterday just to see where the carb process was at. I got an incredibly flat beer last night. I know...