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So you mean 6 weeks to 2 months start to finish, or an additional 6 weeks to finish AFTER the fermentation is done? 6 extra weeks after the initial weeks of fermentation seems like it might push how long it's sitting on the yeast cake wouldn't it? I assume you mean 6 weeks from the start of...

For ales in these styles, how long would you leave them to clean up after gravity is stabilized? If you were going to just Popeil the thing ("set it and forget it"), how long would you let it go for?

Full disclosure: I have only one vessel for secondary, but am going to add some spare buckets for primaries. I am also longer on waiting time than I am on time to work on some elements of this. I'd be happy to "set it and forget it" for six weeks, then bottle. I also think maybe avoiding...

I'm waiting for the arrival of the NB Dubbel and Tripel extract kits for the next few rounds of brewing, figured they would work better with the slightly warm temps in the basement. The question I had was whether they would be big enough to require a secondary fermentation, or whether I can...

Check the fermentation range of the yeast. With the heat around here, my first batch (hefeweizen) came out a little odd tasting, but has settled down now after 3+ weeks. Oddly, the bottles that fridge conditioned are worse than the ones that sat in the finished basement in the high...

Just based on temperature, I'm figuring on brewing Saison that will be ready to drink in early fall (hot fermentation), and a Scottish Ale that will brew in cool fall temps and be drinkable in Winter.

If you were doing the Northern Brewer Saison, would you think it needed to go to secondary to round out, or would you still stick with a month primary, or go longer before bottling? Not sure whether it's too big to be done in primary alone...

Ok, never mind... I should have known to use the search function: https://www.homebrewtalk.com/f163/one-smack-pack-3-4-batches-245327/ https://www.homebrewtalk.com/f163/multiple-batches-out-one-pack-vial-239404/ Oops.

Also, probably doing to parallel batches of American style Wheat, which would be using the same yeast, though this one is dry... would a starter let me be a total cheapskate and do two batches at once, or should I just finish one, and put the new wort onto the yeastcake?

So, given the temperatures, I'm going to do a saison extract kit, as that's the temp my house wants to be at these days... what would I need to do to do two batches at once with a single pack of Wyeast? I'm thinking if I do a starter and let it build, I should have enough to pitch two batches...

I don't like having to deal with washing, sanitizing, racking etc. It doesn't seem like much, but it's another couple of hours I don't really have easily in my schedule to do something that may be entirely unnecessary... If I can make it so that I spend one or two weekend days a month doing all...

So... for all these Northern Brewer kits that specify 2-stage fermentation, it's not actually needed? No downside to it at all? That would be SUPER to hear... it makes the difference of me then possibly being able to have up to 3 batches fermenting at once...

I can get warmer (100 degrees on our enclosed front porch during summer days, high 70's on ground floor living space), but am wondering what types of beers happen to LIKE the mid-70's and what types like the low-60's...

Hi all, getting started on brewing years after doing a couple of batches with friends while I was in college. We have a finished basement that is partly open to the outside, and while it stays cooler than the main floor of the house, it definitely isn't classic cellar temperature in summer...

I'm getting myself set up for the next batch this summer, once the first hefe gets done... My gear is set up in our basement, which is finished, and which is partially aboveground (we're on a steepish hill, one side is submerged, back is windows and a door at ground level.) In the summer, it...

I've gotten lucky on my *******, ill-executed Hefeweizen first batch... no blowoff, and we're on day 3, hoping it stays that way :)

My primary is a bucket (normal "Ale Pail" sort of deal), wondering how folks deal with blowoff, or is that only an issue with carboys for primary ferment? It seems like the hose would fit through the drilled hole without the grommet, but it's not really all that airtight, and I'd prefer...

Odd thing: it's a Brewer's Best kit, and suggests bottling after 72 hours of fermentation. Is that a little bit short, or am I missing something here? If it's only going to do three days of fermentation, I would assume it will need to sit for some time in the bottles before it's really...

Also, the pot was big one, and would have been too much to fit in our kitchen sink sadly... so I didn't have it iced... stupid idea on my part, but I didn't know what choice I had.

Thanks for the clarification. It seemed like the yeast was really cooking along the following morning (Sunday) and that fermentation has already slowed significantly. Seems sort of odd given the indication of 48-72 hours for the cycle, but I'll see what happens... Again, no need to go to...