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What if the fridge doesnt work after 2 weeks?

Do you have to add more yeast when bottling then? ALso does it kill the head on beer?

Wouldnt this just create more Trub in the bottle itself?

Correct me if Im worng but dont Lager ferment on the bottom? I have never made way and may be way off though.

Plamer states that it is ideal to match 1 gallon of water per 1 lb of grains for steeping.

I like a good Anchor Steam, hook me up! Whats your favorite one? I do normally extract and steam but can convert most recipes using beer recipator.

Good idear, ill try that out next time. The norm seems a bit like a waste of propane and time.

O get ya. I could see it being more difficult to disovle DME in cooler water.

Get a tupperware or some other container that has a larger diameter than your carboy. put the carboy in the container. Put a towel around the carboy resting in the container. pour cold water in the container. The towel should soak up the water and begin to cool the carboy through wicking.

Why is it neccesary to bring the water to a boil BEFORE adding the extract? It seems like a waste of time? Couldnt you just add the extract after steeping then add top up water and boil that?

Awesome, i think I like clean over fruity anyway. I wish i could make lager beers.

Its an irish red with nottingham dry yeast.

Hell, I drink the sample the day I brew it! You should see all the crap floating in it then. I just like to see how there is a huge contrast between sweet and bitter, then compare when it is mature.

Is about 62-63 too cold for an ale? I put a towel around my carboy last night dipped in water so it didnt get above 70 or so while I was sleeping. This morning it was at about 62 or 63. I am letting it warm to about 66 now. The dry yeast package says its good from 55 to 70. Should I...

SORRY, when I wrote this there were no other answers yet. It appeared today after people already answered the questions. THANKS!

Yes it is right here, confusing isnt it? I wonder why it wouldnt work on extract bathches. It is on page 281 **appendix C** of "How to brew" in a table it states " irish moss is a protein coagulant that is a good clarifier for almost all worts, though not recomended for high adjunct or...

Does straining the wort remove the irish moss and its effects? Also, Palmer states in "how to brew" that Irish moss is not good for extract brews, anyone know why?

Better than in the fridge??

Im glad to hear that! I am about to brew the red tomorrow!

DO they need to be cooked or not? In "how to brew" Palmer says flaked oats have already been prepped and do NOT need to be cooked. In my clone brew book though the recipe calls for cooking the "flaked oats" I am confused...