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#3 I only primary ferment my beers. I wait until they have been done showing signs of fermentation for abaout 3 days then I bottle. I let them condition in the bottle for 3 weeks in the dark at room temperatures then I place them in the fridge for a week. After all that time the tastes are all...

I will be drinking a Pecan Oatmeal Stout and a Porter along with..............some champange. I know its not beer, but its leftover from by friends wedding and new years seemed to be the best occasion to get rid of it...........IN MY BELLY!!!! Thank God for friends who dont care being DDs on NYE.

Welcome to your new addiction, come here anytime you have questions and we can help. Enjoy, and let us know how it goes. :mug:

Yeah, go ahead and sanitize your bottling bucket and all the equipment you use to bottle with. Put the priming sugar in the bottling bucket and then open up and pour each beer into the bucket and bottle as normal. Or you can get the amount of sugar you use, divide by how many bottles you have...

I dont keg but a buddy of mine puts his kegs in the fridge for a day with no gas and then hooks the keg to gas for a week at 10-12 PSI and has perfectly carbonated beer.

Even thought it isnt much yeast it can still ruin a perfectly good batch of beer, and we dont want that do we ;)

After thinking alittle longer on this my answer would be no. You need to get the beer off of the trub unless you want a really yeasty and nasty tasting beer. Go ahead and ferment in the draft keg, but then you would have to transfer to another serving vessel to get it off of the trub.

I am assuming that when you mean a home draft you are talking about a regular keg?

Another trick I have learned when adding any kind of flavoring that is potent is to try adding it to the burnout. I make a hefeweizen with an ounce of lemongrass. If I put that in the boil it would be overkill but since I put it in the burnout it makes for a perfect citrus taste to compliment...

#1 I dont know much about those type of seeds your using but if they are really strong I would not grind them. I would go ahead and do what you are planning on doing and then if it is too weak add them at 30 minutes and if too strong add them at the last 5 minutes the next time you brew it. #2...

WOW, thanks for the link. I made my first AG batch the other day but it was a modified brew in a bag method. I do not believe my efficiency was at the best I could do so I downloaded beersmith to make my own recipes and decided to use an MLT system to get better efficiency and make better beer.

That is correct, wha tif I were to mash in the same cooler as I lauter. By adding the water into the first cooler with the grains, mashing for the appropriate timing, mashing out, and then sparging?

And I am trying to fly sparge not batch sparge.

What I am doing is using a brew pot to mash my grains and then with the top cooler I put my sparge water and then the lower cooler I will be adding the grains to be sparged. So I do add the already produced wort with the grains to the lower cooler, drain that, recirculate, let that wort run off...

I am about to start all grain brewing and I will be using a sparging system made with two coolers. One to hold my sparge water and one to actually sparge the grains. After I am done mashing my grains do I go ahead and add all of the grains with my current wort in my brew pot to the lauter tun...

Buy The Joys of Homebrewing on amazon or at you LHBS store and there is a whole section of the book dedicated to figuring out what certain off tastes mean and how to solve them.

So I have been making these pre-made mini mash kits from my LHBS which always tells you what ABV you should hit. I always double pitch liquid yeast and I ferment my ales at the proper temps of about 60-63. I use really good sanitation techniques and this has not been my first rodeo. I am...

I live in Texas and have the same problem, just made a fermentation chamber which works great and makes the beer taste better. You can get a cheap chest freezer and temp controller to make a ferm chamber. I would suggest a ranco temp controller for the job and then ferment at temps in the low...

Sounds like to me your yeast were just working really hard and were in optimal conditions to do the job fast. Just let it sit in the dark for a few more days to make sure the job is really done. Just becuase there is no more krausen doesnt mean there isnt alittle bit of yeast still working. Also...

Make sure you add enough oxygen when transferring from your brew pot to the carboy and ferment and bottle condition in a dark place away from any direct light/sun. Also I would sanitize with star san and a tablespoon or two of one step cleaning solution and fill up the carboy all the way to the...