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Cold crashing will not extend the time required to bottle condition. Once the beer is in the bottles it'll take them a maximum of about 2 hours to get back up to room temperature. While others may disagree, I find that racking to secondary and then cold crashing for a day or two to be an...

It's racked, an FG of 1.007 and is now cold crashing. Girlfriend said it had a 'zing' taste to it. I asked her to describe further, but she just keeps repeating 'zing'. I couldn't taste anything amiss.

Thanks guys, I'm going to go ahead and rack this to secondary (I know, I know... it's my preferred method) and cold crash it.

It smells fine - no sourness, but got a bit carbon dioxide burn when I took a giant whiff close up. After posting the pictures I looked again and it seems a lot of them sank. I had to move the fermenter before opening it the first time and it may be that I disturbed some trub off the bottom or...

In my 40-50 batches of brewing so far I've only had one infection before, so I'm finding it difficult to tell if this is an infection or just yeast rafts. The symptoms are these white globular rafts that have somewhat of a 'powdery' appearance. Since I don't like introducing infection any...

Hmmm, I've never tried using it for anything either than aeration. Perhaps I'll give that a shot.

Owly, most resources suggest rehydrating around 85-90. Do you have anything to back up the suggestion that we instead aim for 'cool' water? edit: sorry, just checked and most sources suggest 95-105.

yeah, sometimes I'd give a gentle stir with a sanitized spoon, other times I didn't bother. I never seemed to have a problem with unevenly mixed priming sugar but I'm sure it could happen. My difficulty with that method was that since I was racking from a primary or secondary that often had...

My kettle has a temperature probe built into it. It's often too high up the side of the pot to get a reading on mash temps, as the volume of mash water is usually lower than where the probe sticks in. I bought a thermapen and use it for anything needing close to a precise temp measurement. I...

It's actually simpler than that - it's making 2 completely separate batches and then mixing them at bottling stage. So the first batch which I knew was going to be much too sweet, I left it sitting in secondary and then brewed the second batch, fermented it on it's on, and then brought them...

Why even bother putting it in the bottles? I've had a session with friends just drinking it straight out of secondary.... wasn't even in the fridge. And it still beat any commercial beer we compared it to.

One thing you can do is make another beer with the same hop and base malt schedule (you can use a higher attenuating yeast if you like or the same) but absolutely no crystal, and then blend them when you're done. With a 50/50 blend you'll have cut your crystal ratio in half. I did this once...

Ah, ok, so does that mean that I'd do my regular mash at around 152, and then before collect the runnings I'd step it up to 170+, and then sparge again at 170+?. Thanks for your advice on this.

Somebody suggested storing bottles upside down and shaking them. I wouldn't do either of those.

Yep, 65 is exactly what you went... Well, maybe 64.5 perhaps, haha!

I didn't notice it at first either, but yes, it's a ten gallon batch- he wrote it in the second line. I also find that the way it's written out with multiple ingredients on the same line and non-rounded measurements it's hard to wrap my head around too. But yes, it appears like that's a huge...

Wow, let me get this straight - if I'm batch sparging then I don't need to heat my spare water at all? And it won't effect the outcome of the beer? It simply saves time in bringing the wort to a boil? What if I plan to mash now and boil later... for example, sometimes in the winter I like to...

1) Motorize the mill 2) Install hose outlets close to where you'll brew. 3) Place a shed or outdoor storage box close to where you'll brew to hold all your brewing equipment. 4) Minimize the amount of tools you use (and thus need to clean) without compromising quality. 5) Get one or more friends...

Wow, nice chart.

Oh yes, I am aware of there being a difference in carbing time at different temperatures,but could warm conditioning actually create enough pressure in the headspace alone to explode the bottle - whereas you'd have a perfectly carbed beer had it conditioned at room temperature. To me that seems...