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Taking it off for a moment to check the temp is unlikely to introduce an infection. You can do so if you wish without a major threat to the beer. Or you can do as an above poster recommended and get the ambient room temp, and guestimate from there. In the future, pick up a stick on...

That's a great idea. If I hadn't switched to kegs, I'd give that a try!

I agree with the above poster that suggested racking to the bottling bucket prior to measuring your sugar. While the usual advice is to rack the beer on top of the pre-measured sugar, I always found it difficult to accurately judge how much beer I'd end up with once I took it off the trub. As...

Go for it then. I've already 'imagined' what it will taste like, and it doesn't sound appealing enough to make me want to subject a perfectly good batch of beer to the boil yet again, but if your imagination is showing promise for different results then nobody here will stop you.

What's the objective of this experiment? I'm not seeing it yet. Your 'normal' batch will come out the best and take the least amount of effort.

As the above poster says, there is still plenty of yeast in suspension to carb up your beer.

Lowball your water a bit and use some pre-boiled ice to top off with - add it directly to the kettle.

Ditch SWMBO... beer is better.

While you can drink it down as the above poster says, most of us find that it doesn't add much positive the taste of the beer. Pour the beer into a glass and don't stop pouring until you reckon there's about 1/2 inch left in the bottom. It takes some practice, but you'll soon be an expert.

The beer smells like vinegar? That's odd. Try using it to wash your kitchen floor and then see if they smell like beer... Sorry to pull your leg - you're likely fine. The burning nose smell is that you got a huge whiff of carbon dioxide.

While I did see one person comment that they like to secondary, he didn't give any particular reasons why. So I'll chime in. I find that when I bottle or keg straight from primary that I inevitably get more hop debris and trub into the keg/bottles. This is especially the case if it's a...

I stick the carboy into my fridge and keep it there until life lets me keg it.

Everytime I make a beer that is fantastic I pat myself on the back, as do my friends, and we sit around and talk bull**** about how awesome I've gotten at it. A batch or two later I make one that's kinda crap and it reminds me how much I still suck at this. The funny thing though, is that even...

Thanks everyone. I decided to go with WLP566 on the recommendations above. I haven't yet decided on the raspberry addition - but that's something I can put off until it's time of keg it.

I'm looking to brew a saison tomorrow. I'm not a huge fan of the style, but given that summer temps are here, I don't have a ferm chamber and I'll be away for 3 weeks and thus unable to maintain a swamp cooler, it's the only thing I can brew to keep the pipe-line going. While I certainly...

Just to add to wilserbrewer's good advice: While it is most common for the wort to foam up as it approached boil and while adding hops, this is by no means the only time that it can/will happen. You can get a boil over at any time throughout the boil, so the more volume you use, the more...

1) Too Much Priming Sugar 2) Bottling before fermentation is complete 3) An infection that converts sugars that your yeast won't 4) Weak bottles I like numbered lists.

Ah, so it's actually something to do with the strain itself that inhibits the manufacturers ability to make a dry variant? That would definitely explain why there isn't more dry varieties available. But if I may enquire one step further… surely they could selectively breed the cells that...

If you're looking to drink on the cheap then this probably isn't the hobby for you, unless you're really stingy with your beer, make very few errors that force you to dump any batches, and are extremely patient to get all your equipment second-hand and on the cheap). However, if you're still...

On a related topic - why do they bother selling liquid yeast on a homebrew scale? Or rather, why don't they simply make a dry version of every strain they make? Is it really that difficult for them to do so… and if so, why then are dry yeasts cheaper? They last longer, they contain...