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This works like magic for me: I use a 60 qt Igloo Ice Cube cooler that I picked up at WalMart for about $25 USD. Disconnect the lid. You'll need a small square metal baking pan that's just small enough to fit under your fermenting bucket. Put the pan in the cooler. Surround the pan with...

After racking on top of fruit puree, I had a Cherry Wheat gush out of my (5) gallon secondary for a few days. I use an airlock instead of a blowoff tube, so just cleaned things up every few hours, refreshed the airlock with water, and waited until it finished doing its thing. It turned out...

I find that if I throw / dump the hops into the boil that it will boil over, spitting the hops right back outta the pot. Instead, I put them on a paper plate or in a cup and gently shake them into the boil, almost one at a time.

+1 Temp control was The Number One improvement in my brew. From what I've seen here, baby boogers in the wort don't necessarily spell disaster. But if you ferment at too high a temp for the yeast strain, they'll piss in your brew. Also, if you're not able to do full boils, one option...

Does it help to aerate your (5) gallons of cooled wort before you pitch the yeast starter, or is it fine to simply aerate the starter, pitch it, stir it and cap the primary? Thanks,

Kush - Go Texans! Temp control is impossible in the summer and difficult in the winter down here. Here's what I've found so far. 1) +1 Swamp Cooler. Instead of my tub, I picked up a Rubbermaid storage bin, one of the 20 gal ones. Put your primary in it, cover with a wet t-shirt, and...

Bugeaterbrewing - Great reply. I'd really appreciate if you'd spell this out for me. I think the key point is that despite what White Labs or others may state on the bottle - ex "ferment at 70-75F" - you are better off at a somewhat lower wort temperature? Also, the atmosphere (air or...

my2cents -- Patience. It takes me (30) minutes to get (3) gal to a rolling boil, plus another (7-10) minutes to get it back to a boil after adding the LME. Some less powered burners will have problems maintaining a rolling boil, so you may need to put a lid on the pot. The key with a lid is...

I brewed a Honey Porter a few months ago and the finish continues to have a solvent flavor in it, likely due to high fermentation temps (Texas Summer). Anyway, while brewing this past Monday I had an idea to pour some leftover coffee in it to see how coffee accents the porter's flavor...

I didn't see a reply to the secondary question about just letting the wort sit a week or two without yeast. Would it do any harm to just cool the wort and seal it with an airlock? You could let it sit a week or two without a problem, I think, pick up some new yeast, make a starter and pitch at...

One Shoe Brew Named by my SWMBO while capping our first batch ever. Our dog was starting to get a little pushy because we had been ignoring her for the past (2) hours while getting ready to cap our first batch. So there we are, half a case capped and arguing about the capper, we've got...

I can't find the answer elsewhere, so sorry to ask again... After you've cooled the wort and poured it into the Primary, should you also pour in all the hops that are leftover from the boil? If not, how does the final hopping do its job of providing aroma? Thanks,