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It almost definitely got above 100. I live in the desert.

I guess I just try to minize the risk of spoiling the batch as much as possible. I would cold press it then bring the temp of the coffee up to about 150 for 10 minutes after the ground have been removed. But I'm sure it is fine most of the time if it is added without being sanitized.

As far as racking twice, ypu shouldn't have any problems as long as you sanitized your primary. I have a three gallon fermentor that I use to make experimental batches and I often rack the beer into my carboy while I clean and sanitize my three gallon fermenter, then rack it back for secondary...

So it has a bit of a sour taste, which isn't necessarily bad in a cranberry beer. It is still sweet tho, so i'm guessing the high temps for 5 days killed the yeast. It's in the secondary now. Think I'll reptich, let it go for another week in the primary at 68 degrees, then bottle it. Wish me luck.

So I had some Cranberry Weizen in the primary fermenter. After 7 days, the SG was right where it should be, and all signs of vigorous fermentation had subsided. The krausen had fallen back into the beer. As I was preparing to transfer it into the secondary, something came up, and long story...

Should be fine. The sooner you pitch after brewing the better, but as long as you have it in the fridge and closed up tight it should be good to go!

Yeah. I used a Mr Beer yeast packet. It had been sitting around for a long time without refrigeration. But, just to be sure you could make a starter with it.

The thing about a stuck ferm that you have to worry about is that once it is in the bottle, something could happen (ie temp change) that could cause the fermentation to restart and then you have bottle bombs!! I would definitely just repitch the dry yeast straight in.

I just pitched it straight in. Worked like a charm.

Alot of it has to do with the number of adjuncts and specialty grains used in a specific recipe.

Try repitching a little dry ale yeast on it. I had a stuck ferm on a Brown Ale and after 4 weeks the SG was .021. I repitched a small pack of dry ale yeast on it and 4 days later it was perfect!

Heres a link en.wikipedia.org/wiki/Beer_measurement

ABV is Alcohol by volume. SRM is the color of the beer, the higher number the darker. IBU is international bittering units, or how bitter your beer will be. An IPA will have a higher IBU rate than most beers.

The natural progression is from Mr. Beer to extract brewing, which is basically just like Mr. beer but you add your own hops. Then you go to partial mash, which is adding hops and specialty grains to the extract syrup. Thats really when you get to make your own recipes. After that is all grain...

I use the Mr. beer fermenter to match experimental 2 gallon batches, as a bottling bucket for smaller batches, and to propagate yeast, so it is a useful thing to have around. Odd thing, after I started brewing partial mash, none of the old Mr. Beer kits I had laying around would work anymore. I...

You can use any bottles, as long as they are not twist off. I think most people just use the same bottles over and over. Just rinse them thoroughly after you drink them and then sanitize them before filling them.

Thats tough! If you have a clear plastic food grade hose I would say to just siphon it into bottles out of the top of the fermenter, but without a rigid racking cane that could be a long and messy process. I personally would probably just use a little of the No Rinse sanitizer that came with the...

The best you can do at this point is keep it at about 68 and hope for the best. Give it another week or so. Keep in mind that maintaining the temp between 65 and 75 is extremely important when fermenting any ale. And the less the temp fluctuates the better.

If it's not doing anything at 68 then raising the temp won't help. How long has it been fermenting? It might be done.

The book is actually a great and easy read, with specific chapters and instructions on all levels of brewing from kits, extract, partial mash and all-grain. As a person that just recently brewed my first extract batch and only ever have brewed two Mr. Beer batches before that, I found the Snyder...