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Thanks. Would you guys recommend removing a little bit before the target temperature, or is it negligible enough that at the temperature is fine.

To put my question in it's simplest form: If I heat water to 155 degrees and remove it from the heat source, will 155 be the maximum temperature? I tried to do this while steeping and it seemed to climb for awhile before evening out and then falling. Any answers from general experience or...

You apparently... When I say tweeted, I mean by the @homebrewtalk account, not some random Joe.

So many impassioned replies. I guess some feelings got hurt or toes were stepped on. The guy shared some of the more unorthodox techniques. Maybe if you've been on this site 3 years you heard it all already, but a lot of us haven't. I'm not going to throw away time tested techniques because I...

I should mention that my opinions are based more on literature than experience. The prevailing wisdom among the experienced users here is that a secondary isn't really necessary. However, it would seem to me that getting the beer off of the trub and yeast cake would be beneficial. Also, if...

Dry hopping is usually done in a secondary fermenter or in the keg itself. Something like 2 weeks in the primary and 1 in the secondary with the dry hopping might work. Some people feel that 14 days is the longest dry hopping should be done. If you're going to dry hop in the keg, be sure to use...

squirrelly I understand that the risk of autolysis is considered low for most fermentation times, but what about getting the off flavors that could be encountered from leaving one's beer on the trub? Or is that generally discarded before fermentation?

Airborneguy It's not only a matter of whether a secondary is necessary or preferable. Depending on the vessels, the use of a secondary could allow me to start a new batch in the primary sooner. And more batches in shorter time is my goal.

I was also planning on doing this kit in the near future. Hefeweizen is one of my favorite styles. I've also used late malt addition but I wonder if it may not be appropriate for the style. The BJCP Style Guidelines calls for it to have 8-15 IBU's, so the increased hop utilization could detract...

AlterBrewer I'm new to brewing and appreciate the alternative perspectives. It's not surprising that the more set in their ways brewers would want to rebut you point for point. I'm currently brewing using extract but use the late addition method to increase hop utilization. It would seem...