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By keeping it below 70F, that will essentially stop the Fusel alchohols? Or are there other ways to deal with them as well? No point in making something that will taste off if I can help it right off the bat.

Makes sense. Is there a specific temp range that you're looking for while fermenting and then sitting? Does it need to stay cool, or is room temp fine?

With this size of batch, how long am I looking at finishing once I bottle it up? I figured about 1 to 1 1/2 month to ferment, then move to a secondary for a month, then bottle. Are we talking 3-4 months, or are we in the 6-10 month range? Depending on my patience...

For that size of a batch, would just a single bag of frozen berries be enough, or too much? And should I just toss them in frozen, or let them thaw and blend them up a bit first?

So I would like to try starting a mead, and was looking around at recipes, but most seem to be for people that have done it before. I found one: 3.5 lbs honey water to 1 gallon Lavlin D47 yeast 1 tsp. yeast energizer 1 tsp. yeast nutrient that was very basic. This seems a little too...

The recipe called for around 1.011. It then calls for a couple of weeks in the secondary to condition. I just wanted to make sure that things were acting as they should. When I bottle, after having sat for that amount of time, will the yeast still be active enough to carbonate?

If I am going to lager some for real, what temp does it need to get down to? If I picked up a freezer chest, would that stay warm enough?

I do also like the Kolsch style. I may try that first. I am working on getting some more equipment so that I can lager at lower temps if I need to. So I guess that it can wait until then. No worries. Is there anything specific about making a Kolsch that I should look at? I have never made...

So I am looking for something to start in a couple of weeks when bottling happens, and I have empty carboys. I am thinking of trying to make a pilsner, but was not sure where that stood in the difficulty scale. I don't have a refrigerator in the garage yet to put things in, but didn't know if...

So I racked from my primary into a secondary yesterday. In the primary, the beer fermented for about a week. Just before racking over the bubbling had slowed to almost a stop. Very slowly. When I racked over before, the fermentation started back up right away and started bubbling again...

Well, that's good to hear. I hadn't had one blow over so vigorously or so quickly before. I've run into really slow fermenters and some that seemed to go on forever, but never that fast. I was a little worried...But at least this time it went into a bin and not all over the floor...

So we brewed up a good looking batch on Sunday, and got everything set. Transferred it into a carboy, pitched yeast and set up to do it's thing. We ran a hose from the top of the carboy to a water filled bin to take any blow off that occurred. One time before we just put a little bubbler on...