Search results

I guess what I am asking is, if there is no practical use for secondary clearing, then should I bottle as soon as fermentation is done - FG is achieved?

After doing a search and reading the posts there seems to be a lot of opinions on when to bottle a Belgian Wit. 10 days in the primary and bottle - 1-1 and then bottle - bottle as soon as the bubbles in the airlock stop, etc. I have a Wit in the primary at this time. For those of you who have...

I found a recipe in a book that has the same ingredients with this exception. Instead of the cherry extract, 5lbs of crushed sour cherries were added immediately after the boil for 15 minutes. Anyone do something like this.

Does the beer condition in the Secondary or is conditioning related to the priming sugar and bottling? Reason for asking - I left an IPA in the secondary for close to 4 weeks after being in the primary for 8 days. (Vacation, and out of town) It is now bottled. Will this batch condition...

Thanks for the replies. Took a reading yesterday and it was 1.016 which was within the range for this IPA. (from 1.012-1.018) Racked to the secondary. Am still getting a bubble every 90 seconds but all smells and looks good.

Second brew. OG was 1.066. An IPA from Midwest. Yeast used - Wyeast Smack Pack no starter. The fermentation took off after 6-8 hours and was pretty vigorous for 24-36 hours. It is now the 6th day and I am still getting a bubble every 30-33 seconds. Maybe I read too much, but I saw that a...

Oven: 60 min at 338 degrees Put aluminum foil on the tops. Stand in the oven. Pre-heat to desired temp. Start timer when oven reaches desired temp. Store bottles until ready to use. I like this method. When I get a full case cleaned, I use this procedure and put them back in the...

Funny thing. One of my bud/coor's lite friends brought me a mini-keg of Amberjaque Amber Rye Ale from the Lazy Magnolia Brewng Company of Mississippi. It was given to him by a salesman. No one liked it at his office (surprise) and he knew that I liked good Ales. Anyone try this stuff? It has...

I bottled my first batch last Saturday and have been looking forward all week to this Saturday to crack one open to taste it. I am going to follow the advice of those who advocate tasting one per week and taking notes as to the beer's development. However, I made so many mistakes with this...

If a beer is sweet and overcarbonated, will time remedy this situation? Can an incomplete fermentation be completed in the bottle?

B.W. - Why not the whole orange/coriander in the boil? What advantage is there to doing it the way you described? Thanks in advance.

Point taken Cheesefood. Another motive for brewing this type is to allow some friends to enjoy a homebrew. Most of our aquaintences are Coors Lite, Budweiser type drinkers. I think that they would like a Blue Moon type beer. Forget having them enjoy an IPA. And, as I said, I enjoy a Blue...

My third brew will be for my wife. (my first two- a Pale Ale and an IPA.) She likes Blue Moon and so do I on occasion so I am looking for a refreshing "lawnmower" type beer. Both of the beers mentioned in the title seem good. Can you guys help me out with the differences? I see a lot of...

Do any of you clean and sanitize your carboys immediately after bottling, drip dry them and seal them with aluminum foil to use when you brew again? I'll be brewing again this Tuesday and thought that I would save some time. Anything wrong with doing this? I got the idea from sanitizing...

Palmer: "The generally accepted temperature cutoff for preventing hot wort oxidation is 80 degrees F". Someday I'll be able to post answers without quoting. :)

Answering my own question - after further reading - (Palmer) stated that pouring the hot wort into cold water was acceptable before newer research showed that aerating hot or very warm wort creates a chemical reaction that will cause "off-flavors and aromas like wet cardboard or sherry". This...

Papazian - Add two gal. of cold water to the fermentation vessel. Pour in the hot wort. Top off to 5 gal and wait until it cools. Then pitch. Palmer - Ice bath before adding. Check temp and pitch. Is one method better. Is their any advantage or disadvantage to either method...

I am also new but have two books and they each advocate one of the methods discussed above. Papazian says "The most effective way to introduce the goodness of specialty grains in malt extract brewing is to add the cracked grains to the cold water as it is being brought to a boil. Just before...

I checked the "BREWING BOOKS" link and read the reviews but just thought that I would ask the forum. I am looking for a book that covers things that a beginner (like myself) would need to learn. But I am also looking for one that gets into AG brewing, Yeast Culturing, etc. If one doesn't...

Nice pictures. I assume that the two carboys are secondary. How long has the Honey Brown been in the two?