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Nomad, I think the books emphasize secondary to help the new brewer establish solid, repeatable brewing practices. If I were brewing a high gravity beer or planning to enter a competition, I would still go ahead and rack to secondary at the appropriate time. For me, the revelation was...

I just tapped my first two brews of 2010. With these two, I abandoned the secondary fermenter. I left both on the yeast for a month, racked to a keg and left them untouched on the gas for three full weeks. Easily the best two brews I've done. I've convinced myself that racking to secondary after...

I have had one and I never would have predicted it. It was a low gravity cream ale and US-05 in a 6.5 gal ale pail. I have since switched to 7.9 gal pails for 5 gal batches. They work great and the extra headroom is comforting.

Thanks for the tip...I'm looking for a reason/recipe to brew another batch with 34/70 while my basement temps are favorable. I'll make sure to do the d rest to avoid a butter bomb.

I just used 34/70 for the first time. Two sachets pitched at 65 F and cooled down to 52 F. It was a very vigorous fermentation. I did a d rest, but I couldn't detect any diacetyl to begin with. It hit final gravity at about 2.5 weeks. I tasted the gravity sample a couple of times along the...

5 gallons American Brown 5 gallons dunkel 5 gallons Bohemian Pils 5 gallons Wee Heavy 2296 + 20 = 2316

Incompetent IT guy (we call them managers). I'd love to chuck it all and brew for a living but since that's not going to happen, I enjoy brewing about a dozen 5gal batches a year.

I leave all beers, lager and ales, on the cake for a month. For lager, after one month, I rack to secondary and use gelatin to clear it, then rack to a keg for a couple of months of cold aging. The gelatin step is optional and I don't always do it. If you aren't that concerned about having...

That's how I did it a couple of years ago. I didn't enjoy the beer, but it made more sense than to pay a premium for the ezcap bottles.

These never got better. The cream ale is quite possibly the foulest thing I've ever tasted. I'm pouring both of them on the garden and writing off the first two (of 47 batches) drain pours of my "career". I never really figured out what I did on these batches. I've just replaced hoses and...

I've got a band-aided oatmeal stout that I'm thinking about pouring out on my vegetable garden bed this weekend. It should give our crops a little extra somethin' this spring.

Sorry...here's what you want to do. 1) Leave it on the yeast for three to four weeks. 2) Rack to secondary or keg and store it at about 40 degrees for 2-3 months. 3)If you are bottling, prime it, bottle it, raise the temperature for three weeks and enjoy. 4)If you are kegging, just...

A lot depends on the yeast strain, but it probably will not have a "clean" flavor profile. Lager yeast, and yeast in general will create esters during a warm fermentation. In my opinion, if you've done everything else right, you will probably wind up with a somewhat fruity, but drinkable beer...

Bill, you have to give it a chance. Drink 3 or 4 if that's what it takes. What I love about SNPA is the freshness of the hops. There really is a lot of subtlety there if you give it a chance.

A 10+ year old can of Budweiser sniped from my friend's basement. It was warm and, well, disgusting. It put me off beer until my late teens. The funny thing was the two of us claiming how good it was, trying to be "big".

I recently brewed two 5 gallon batches on the same day using standard techniques that have worked in the past. Everything not on the hot side of the process was cleaned with One Step and sanitized with Star San. Both fermentations (one with a Ringwood Ale starter, one with US-05) took off...

Looks perfect for a 5 gallon batch, but very very expensive! http://hambydairysupply.com/xcart/product.php?productid=1945&cat=23&bestseller

Jay, try several first so you will know what you like. If you don't have a good supply locally, try www.beergeek.biz. You really have to try: Duvel Affligem Tripel Rochefort 8 or 10 Hoegaarden Lindeman's Frambois All are totally unique and there are hundreds. I can never really...

Love Affligem. I've tried the Hoegaarden clone from Beer Captured, both the extract and all grain versions. Not exactly like the original, but honestly better, IMO. Let me know how it turns out. I don't really have a way to cold lager and I think that recipe calls for it.

Scottthorn Thanks for the link. I'll check it out.