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Decided to take everyone's advice and just leave it in the primary. I went ahead and added 3 more roasted Green Chile's, hoping to get a little more heat and flavor. I will bottle it on Friday and let you all know how it turned out. Thanks for the advise.

Thanks all for boosting my confidece. I am pretty sure Celsius was the intended temp as well, however I am almost certain it said F not C. Wish I hadn't trashed the empty packet, would love to go back and look. I thought the temp looked strange and re-read it just to make sure. The good...

I didn't plan to leave it in the 5 gallon for the secondary, just to give me time to clean out the 8.5qt and then transfer back. So my next question is considering I may not rack to a secondary for clean up, what should I do about the Chile's I wanted to add? Should I just get them ready and...

I am currently on day 8 of primary fermentation of a Green Chile beer I am brewing in a Mr. Beer 8.5qt container. I added 3 large roasted Chile's to the brew just before pitching the yeast. I see a lot of seeds and food particles floating around and decided I want to rack to a secondary to...

So below is a run-down of some mis-steps I had while brewing last weekend. Tell me if I'm doomed. Probably just paranoid, although there were a lot. It was just one of those days where I wasn't thinking straight and couldn't do anything right, lol. Amber Autumn ale LME kit from Midwest...

I have wondered the same thing and almost recently posted the exact question. I have no idea on the answer, however I would assume there are only minor differences. In leiu of asking the question I decided I would do some trial and error and find out for myself. I bottled a batch of Honey...

I'm by no means an expert, but I did just recently have a lacto infected batch. Unfortunately for me it was a "dumper". Mine was a LME Stout that I had added coconut and honey. The tell tale sign for me was a white bar soap looking substance that had formed on top. I tried leaving it bottled...

I was curious about all the honey talk too. I've been planning to do some more research on the matter. I typically always add honey to my brews, and this is my first "obviously" infected batch. I'm not a stickler for writing down recipes or taking notes, but I do know that I play with when i...

I should have clarified that I have a spigot on my main fermenter. I didn't take the top off, I would just draw about a half shot glass every 2-3 days. It's bottled and will go in the fridge on Saturday. I know it will be a little green, as it fermented 11 days and I only plan to condition...

So, for those wondering, I tried it over the weekend. I needed to free up some growlers and bottles to make room for my Raspberry Honey Wheat that I bottled on Sunday. Let's just say it was pretty bad. I think it had probably been conditioning for almost 3 months and it tasted just as bad, if...

Thanks guys. Great to have such an active board. The pic Maxkling posted is identical to what I had going on. Sounds like a bad batch. Everything was sanitized very well, I am a bit of a germ freak when it comes to things I consume, lol. The coconut was added right after my water and...

So here's my story, as best I can remember it. I tried to brew a Coconut flavored Stout after trying a delicious Coconut flavored Porter at a California micro-brewery. I know most of you are far beyond the Mr. Beer kit days, but was hoping your general knowledge of brewing may help me out...

Hello all, excited to get started in the forums. I am getting ready to make a couple other posts, newbie questions, and the dreaded is my batch spoiled, but wanted to introduce myself first. First and foremost I love beer, suppose that's why I'm here. I consider myself to have an advanced...