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You should be fine transferring it into your garage even if you shake more yeast into suspension during the trip. Your beer was in the primary for 4 weeks - fermentation is done. Stirring up the yeast is not going to kick-start fermentation again. Plus, you'll be cooling it down to 40 degrees...

I take my immersion blender and put the milkshake attachment (sanitized of course) on it and blend the hell out of the wort for 30 seconds or so. I've only done that with the past few batches but it seems to work well.

If this is truly submersible then I may have to bite on this. I use a Taylor probe thermometer that is not waterproof rigged up with some tubing and small o-rings to make it waterproof. Eventually the o-rings will fail and wort will get onto the lead and screw it up. Baking the lead in the...

I have one of those as well and thought about using them for dry hopping but have never did. I think it would work great and would certainly be easier to clean.

I used a blowoff tube when I brewed a Saison with this yeast back in 2014 and from looking back at the recipe thread, my notes show it fermented pretty vigorously for me. Then again I pitched two smack packs of it due to not having the equipment to make a starter.

I just drank my last bomber of this that I bottled in September of 2014 the other night. It was so good! I really wish I would have bottled more rather than kegging most of it. I think this beer really shines with some age on it. I might brew this up again in the spring and bottle the whole...

I filter my tap water and then use campden tablets to remove the chlorine/chloramine but other than that I don't make any adjustments. I'm going to be buying a cheap PH meter soon to help with making sours so I'll use that to test my mash ph on regular beers as well to see what kind of numbers...

I used champagne yeast the first time which (obviously) completely dried it out. Then I tried S-05 which was better as far as residual sweetness. Then my wife told me she really didn't like my homemade ciders so I stopped making them! :)

I notice you mentioned cider in your original post and no one has touched on that. You need to be careful if you are backsweetening your cider after fermentation is complete. If you backsweeten, say with frozen apple juice concentrate, and then bottle as usual, you are most likely going to end...

The HBT article in question didn't say anything about spoiling. It was discussing changes in beer flavors over time and temperature. Nothing in those articles said that the beer would spoil or be dangerous to drink, only that certain flavors change for good or for bad. Link to article -...

I used WLP002 (English Ale Yeast) b/c my LHBS doesn't stock anything from Wyeast. I just bottled Saturday but it tasted pretty darn good warm and flat so I assuming it will come out all right with this yeast. I fermented at 65 in a ferm chamber.

This is the procedure that I use from this thread by revvy - https://www.homebrewtalk.com/showthread.php?t=94812 It works really well and allows you to use both your spigot and a bottling wand together and eliminates oxygen from getting in your beer. If you don't have a bottling wand yet it is...

Fermentation can raise the temperature of your beer 5 - 10 degrees higher than ambient temp. If you are not controlling the temp of your actual beer, it is likely that it fermented at a temp a little higher than is recommended for your yeast strain. That can result in the buttery (Diacetyl)...

The exact same thing happened on my first beer! I just left it in there since I figured it couldn't hurt things too much and I was fermenting at a friend's house so the logistics with taking it out of the fermentation fridge and trying to find some way to get it out of there was not worth it to...

I use a fine mesh bag with pellet hops and weigh it down with sanitized stainless steel measuring spoons. I tie sanitized twine to the bag and hang it into the beer.

As Redlantern stated, you should be fine. I upgraded from a 7.5 gallon skinny turkey fryer pot to a 10 gallon, short and wide pot. My new pot hangs more than an inch over the burner and I never have issues heating or bringing the wort to a boil.

I agree with uniondr. I would put those bottles somewhere warmer. Even at roughly 70 degrees it takes my bottles 2 weeks at a minimum to get to a decent carb level. Of course everything depends on the amount of priming sugar, how well you mixed your solution in, etc., but something closer to...

A lot of us, myself included, use a chest freezer to control fermentation temperature. If you are willing to give up the freezer to use for fermenting, it is actually really easy to "convert." All you will need is an external temperature controller, I use a Johnson Controls A419, to control...

It seems like the consensus in this thread is 3 weeks in the bottle minimum so if you can age it longer, I think it will only get better. I just read through this entire thread (again) the other day because I just brewed this on Saturday and I was trying to get a feel for how long people were...

Brewed this yesterday too for the first time. OG was just slightly higher than Yooper's but no big deal. The issue I am having is fermentation. I used WLP002 using their pure pitch packet and I think I goofed it up. I have never used one of these packets before so I ended up just cutting...