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ok good to know... everyone is recommending a little longer then I was thinking so 7- 10 days should be perfect for me to bottle

Ok, Nearly time to dry hop my IPA. My recipe calls for .67 oz magnum, .67 crystal, .67 citra to dry hop How many days should I dry hop these? Also if I dry hop say 3-5 days and pull out the hops would it be ok to have beer sit in my fermination bucket a few days if i get busy with...

So popping the top on my fermenter for 2 or 3 days each day is not going to introduce bacteria? Just sterilize the " gravity reader" pop the top and take the reading? This is my first brew so trying to learn as much as possible here

I have an IPA fermenting for 2 weeks and 2 days.... Questions: How long should it ferment? If I take a gravity reading will removing lid from my bucket and getting the reading the correct procedure? When should I dry hop? Should I use a secondary ferment to dry hop? If I use secondary...

Thanks for all the feedback. I know the initial temp was a little high. Thinking of I get more serious to buy a cheap fridge with an added temp control... Currently it's 66f now

3.5 days of fermenting now. Basement is 64-66F. The bucket on day 1 and 2 was around 71-70. Today is only about .5F higher then ambient. Think everything is ok? This is my first batch. Also, when you put yeast in do you (power kind) do you spinkle on the top of the "wort" or mix it in...

Thanks for everyone's input! This is a great, helpful,and friendly web site!

I made a batch at a home brew class and we just used hop leafs (not pellets) my recipe has pellets unfortunately. They have a special bag for dry hops that different from grain then? Was thinking the grain bag had too big of holes and hops was going to get all in the beer

Made my first IPA batch last night. Very exciting!...a few questions: How long should I let it ferment? Should I do a "secondary ferment" if so how exactly do you do this? Just filter and transfer into another fermentation bucket? My recipe calls for dry hopping. Researching I found...

So your saying fermentation temp @ 65F. That would mean I would need 62 or so deg air temp. This is not possible for me. You see any issues wit it being 65 air temp and 70 fermenting? Think I can keep basement steady by not driving the car but the one outside

Made my first brew ever last night IPA! Currently fermenting in my basement. Its a cool 65F bucket is currently 70F. We park cars in the basement and worried about a temperature variation. How much is safe? The bucket is on the floor so should stay fairly consistent even if temps...

Just did my first home brew last nigh. IPA and everything seemed to go well... Fermenting today and super excited. This looks like a new addiction