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Kind of off of the thread topic, but is it necessary to rack to secondary? It's the biggest beer I've ever made (OG 1.073) and was unsure as to whether or not the beer would actually benefit from a secondary. I'd prefer to just forget about it and let it sit for a few weeks, but I am unsure if...

Thanks, y'all

Thanks for the reassurance. I have been keeping an eye in it since I got home. The smell is already gone and it's back at 63 degrees. Is it odd that it would smell that way for such a short period of time?

I did a little research and from what I can tell this is not necessarily a bad thing, but the white labs website says this strain has little to no sulfur production. I could use a little reassurance (or enlightening) if anyone can fill me in on what's going on. Here's the scoop: I pitched a...

To answer both questions, I mixed the sugar into water and it was an oatmeal stout. I've had a few since I bottled it about 6 weeks ago. It's definitely carbonated more than I would like, but it wasn't ruined either. Until that batch it didn't even occur to me to try carbing to style so I used a...

I wasn't really targeting a certain level. I am pretty new to brewing and 4.5 oz of dextrose is what the LHBS gives you when you purchase a kit. When my batch came up a little under I didn't even think to adjust how much sugar to use. I am not sure what the volumes refer to or how they work but...

What is "too much" sugar? I ask because I recently added sugar for 5 gallons to a 4-4.5 gallon batch. Is that enough to cause bombs?

This is exactly what I was looking for! Thanks!

So until my last brew I never really thought twice about how much priming sugar to use for bottling (I over carbonated my stout) and just used the recommended 4.5 oz that my LHBS suggests for every recipe. I am trying to avoid doing this again, but I am not quite sure as to how I should go about...

Lots of good stuff in here

Since I've had to worry about botany I find myself buying bigger bottles of beer... I buy the Sammy smith oatmeal stouts about 5 at a time, which can save a bit of time if you have 10 or more

I bottled an oatmeal stout recently and inadvertently added the amount of sugar I would use in 5 gallons even though I had about 4.25-4.5 gallons in the fermentor. Is this too much sugar, and will I need to worry about bottles exploding?

Thank yooper. Could you maybe explain a little more for me as I'm still learning. I'm not sure exactly what my water pH is, but I remember I tested it once since I use an aluminum pot and from what I gathered it was in the "safe zone", for lack of a better term. I just use SF tap water, if...

I read a few explanations as to what could be causing off flavors in beer and I think it is most closely associated with the "bitter tea bag" taste. I have been monitoring the mash temp so I don't think it is from that, and as far as I can tell none of the crud that clings to the side has been...

Are you going to pop the blister and post the video?

Cool thanks for the tips!

And just so I can know for the future, why do you add at last 15 min of boil? Why not 10 or 5?

Do you fin any difference between dark and light brown sugar? I have both here I'm just wondering if you find an difference between the two.

Great thanks a lot! Should I worry about burning the sugar? I have an electric stove and am wondering if maybe I should dissolve it in some water first

I got a partial mash recipe from the local brew store and it calls for 1 lb of brown sugar, but they never indicated when to add it. Should I add it near the end of the boil? Or after the boil? Any ideas as to what would work best would be greatly appreciated!