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Thanks for the comments everyone. mbird, thanks for the blog link, since it's currently -6F outside, that info may come in handy! Think i'll take osagedr advice and see where SG is in a few days and then rack to carboy.

My brew room is hovering around 60 degrees and I am wondering if and what kind of problems that creates for my yeast? I have moved primary into an upstairs closed but that temp fluctuates between 55-65 due to the way our thermostat is set. Is it better to have primary in constant 60 degree...

couple questions: 1) is iodine the common sanitizer used in the brewing industry (home or commercial) and if so, why iodine? Does it have specific properties that lend itself well to brew equip? 2) is anyone familar with quat sanitizers? i am in the restaurant biz and we use for...

Now that i think about it, i conditioned all the bottles in my basement which is about 65-68 degrees. So maybe i just need to relax and give the red more time. i did read revvy's blog and it was very helpful. thanks for all your help everyone!!

i just used the portioned 5 oz pack of priming sugar from my LHBS. I use an airlock so didn't have any blowoff... could there be something weird with the priming sugar??

ok, maybe I'll just sit tight on this one. I brewed it on 6/27, secondary on 7/2 and bottled 7/11. put a couple bottles in the fridge (about 38-40 degrees) on 7/29 and sampled the first one on 8/2. so, should i put more bottles in the fridge and condition them there or keep them in my 65-68...

second batch bottled (red ale) and have just started drinking it. The first couple bottles seemed completely normal...good carbonation, great taste and very smooth. Had a couple bottles tonight and taste is still great, but the carbonation was greater. I wouldn't say overly carbonated, but...

ok, so the real number to pay attention to is the change in gravity? Man, there's a lot i don't know about this yet, but i'm having a blast learning!

gravity was 1.036 after pitching

recipe: Wheat 1 can of hopped malt extract 1.5-2.0 lbs of unhopped malt extract 1 oz hops (2/3 added while wort was boiling, 1/3 added after heat was turned off) 1 package of top fermenting yeast 1 package of bru-vigor 3/4 cup of corn surgar (for priming) I got the recipe and...

just bottled my first batch and everything seems to be going as instructed, but have a question on the alcohol content. OG was 1.036 when siphoned into secondary and was only about 1.05 when i bottled. According to hydrometer, alcohol content is only about 1.5%. Is that really correct? please...

lol! thanks for your help and yes, i'm really looking forward to this! I can feel the obsession starting to set in!

cool, thanks. Now i remeber reading something about a turkey baster but didn't occur to me. Guess I'm too wrapped up in the frenzy of making my own beer!!:mug:

just siphoned from primary to secondary (carboy caps worked great by the way), and am looking ahead to next step and measuring gravity before bottling. Q1) How the heck do i get the hyrdometer out of the carboy? Q2) should i detach the racking cane from the siphon hose or just clean and...

appreciate the input folks! i'm a restaurant guy and spend a lot of time and energy making sure our food is safe, so i just wanted to make sure i could still quaff my mistakes. (does anyone still say quaff?) :cross: thank you!

Hello from Iowa! Just took my kit out of the box and am very excited about getting started. Found your site via Defalco's in Houston and need to read and learn, looks like there is a lot of info here! Bottoms up!:mug:

Hey, i am brand new at home brewing and want to know if beer is brewed incorrectly, can it actually make you sick? thanks!