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Once a week is quite respectable my friend! I'm gonna try my best to brew once a week this year - that's the goal anyway! But let me make sure I got this, sorry for all the questions but I guess I just like to double check everything lmao. - about 2 weeks in primary; or until terminal...

I was thinking and wondering about if after 7 days in the primary I just kegged it and dry hopped in there... but for how long? And how long should I cold crash it and at what temp before carbing? :confused:

Gotcha, I was thinking about fitting the strainer bag through the tiny opening of the carboy haha. I might just dump them in! We'll see. I plan on kegging, but as far as cold crashing goes. What's the best way to do so? I've read about throwing it in the freezer for an hour before...

Perfect! I really appreciate all the advice guys, I can't wait to brew again on Tuesday! I feel like a little kid waiting for Christmas morning!:mug::mug::mug::mug::mug::mug::mug:

Noted. So when I dry hop just open up the primary, drop the hops in, and seal her back up? I'll definitely try double crushing the grain and batch sparing next time!

I just got home and checked the little stick on thermometer strip and it was actually at 66 so that kinda made me breathe a little sigh of relief! I am definitely going to get a fridge to use a ferm chamber here soon. Next Tuesday we're brewing the same exact recipe and try to improve our...

So after racking to a secondary and dry hopping take hydrometer readings after about a week and see when the gravity stops decreasing? As opposed to just letting it sit in secondary for 2 weeks?

Do you change your temps after high krausen? or do you just keep it at 66-67 through the whole fermentation process? Getting the fridge together shouldn't be hard at all. Just a temperature controller to plug it and a place to tap for the temp probe. After that all should be good to go...

Thanks Maple, I'm planning on converting a fridge into a ferm chamber here soon. What temp would you recommend fermenting at for this IPA? The recipe said between 68-70 so I figured I was alright.

Yes, my local brew supply store crushed the grain there and then bagged it up. I left a little bit in the kettle after boiling, but it wasn't very much at all. As far as the recipe, I will post it when I get home. All I remember off hand is 10.5 lbs of 2 row, then some caramel, and the rest I...

Hello everyone! Yesterday me and a buddy decided to start try our hand at all grain brewing. I've extract brewed a few times already and this was his first brew day. We brewed a 5 gallon batch of a Tropicalia clone. All in all, I think it was a success so I'll include some pictures and a...

Speaking of carbing, if it tastes decent and I decide to bottle at some point would it be wise to add some extra yeast at bottling for carbing? I figure the yeast that was left in there might be dead.

I haven't checked in a few days... but if I get home and there's no more liquid in the airlock what are the odds the beer is infected beyond belief? Assuming we don't know how long it's been exposed. Then again I guess tasting it will pretty much let me know how bad it really is.

I'll taste it when I get home and see how it is. It was a Session IPA that I also forgot to dry hop. Should I transfer to a secondary and dry hop the crap out of it before bottling?

Hello everyone! I started a primary about...6 months (maybe more) or so ago. Due to my crazy work schedule it has gone vastly overlooked and it's just kinda sat there... I was thinking if it would be okay for me to still try and bottle the beer? There's no mold or funkiness on top of it...

I think I should be okay, as it's still slightly fermenting 7 days later. Or so it appears anyway, there's still airlock activity every 3-4 minutes I get a gurgle from it lol.

All the stated temps were being read off of the Fermometer on the side of the carboy, they were not ambient temps.

I remember that... there was mass panic that made the national news. Hahaha. I'm also one of the people that went out driving on the ice. But I actually just remembered my parents have an old GE freezer/fridge combo sitting in their basement that works. I'm gonna snag that up, get an InkBird...

I'm starting to look into a solution for temp control now... I live in Georgia, so the temperature is very rarely consistent. Especially this time of year, could be sunny and 80 today, rainy and 55 tomorrow...

Gotcha. I still don't know how I never read about it, or maybe I missed it. Who knows, I'm trying to shove as much of this information in my noggin as I can. And my copy of Palmer's How to Brew is actually being delivered to my house today. Can't wait to start reading that one. The yeast...