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Take a gravity reading using a hydrometer before pitching your yeast but after cooling wort to your desired yeast pitching temperature. Let fermentation happen, use your hydrometer to take another reading after fermenation is complete (same gravity reading 3 or mor days apart). Use one of the...

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Yeah you have to be careful with Coopers, their kits are pretty cheap but if you want to make a 5 gallon batch with their kits you need to purchase at least 1 if not 2 more can's, the instructions are fairly worthless. And the pre-hopped stuff, there is no telling how fresh (or not) it is...

The FG looks good but I think you may have misread your OG, mind sharing the recipe, we can probably estimate OG from that. I really like John Palmers website Howtobrew.com for brewing info. Here is a link to his hydrometer page http://www.howtobrew.com/appendices/appendixA.html Also...

Congrats man! If I'm reading your other post right you only let that ferment for 4-5 days? That is fast turn around! What was your final gravity? Kind of a fun experience isn't it? It tastes even better when it's your beer.

This. I dry hoped my barleywine last summer and it has next to no cascade aroma I dh'd with. I used 4 oz for 2 weeks.

So when you say a large box, do you mean like wood or something similar you'd have to build. Or could you put a ceramic heater in a large cardboard box, maybe if you cut one side away so it(the heater) wasn't resting on cardboard.

Good idea, but only two closets i have are upstairs, and they are pretty small and filled with clothes. No enclosed area's in the basement. And yeah, I probably should have started a new thread, but I posted and then realized I can't move it cause I wasn't the op (unless i can then please...

I know and understand that I need to carb at warmer temps, unfortunately I live in a tiny little house and only have a very small area to store bottles at room temp (approx 2 cs and maybe 6 bombers). So, this is just a shot to see if it's possible to do it in the basement at lower temps. In...

Transferred to secondary today, taste has rounded out a bit. Most of the the hot alcohol flavor has gone and there is a little bit of malt present now, not much hop presence. my fermentation (aging?) schedule changed a little bit. I'm going to leave it in secondary at 64f for a month before...

I don't know if anyone is interested in this but I couldn't find this info any where so I am going to post this here. As I mentioned in my previous post, today I added lager yeast to half a batch of graff that I brewed a few weeks ago. I bottled 2 gallons of graff straight with enough corn...

I've found with the couple lagers I've done this winter (both extract) I usually get stuck a few points above target (I used Northern Brewer kits which use LME, I leave it upstairs for a day and then ferment in my basement which is between 52-54F, ). I wait until it stabilizes then bring it up...

Boulevard Smokestack series are pretty cool..they are embossed with "BOULEVARDE" if you care about that. Tank 7 is great and Saison Brett is a good intro to sours..Harvest Dance is one of my favorites as well

Thanks for the feedback everyone, Irish Whiskey it is. Have a 12 year bushmills that'll do..

How much bourbon do I want to add..I'm thinking 8 oz in a 5g batch should be enough..I'm just looking for a hint of the spirit and oak..also not much of a bourbon guy, I perfer scotch or irish whisk(e)ys, so I was just going to buy what ever they have pint size..I want to do this with an...

I'm gonna rack to secondary next week, and add two ounces of oak (don't know what the LHBS has yet), soaked in bourbon (not sure what type yet, i only have irish whisky at home) for about 3-4 days. Plan is to tasted it every 2 weeks until I get the oak flavor I like, then let it go 2 more weeks...

I'm thinking bourbon and oak...how much cherry did you use and after 3 months was it a real pronounced flavor?

Very cool, thanks for the responses! I'm intrigued by adding wood, thinking about oak. Like a dry, malty chardonnay:D Did you add wood to the secondary, or rack to a tertiary?

Something I am thinking about trying next time to deal with the lower temps in the basement is to add a 1/2 tsp of a dry lager yeast to the bottling bucket. At worst, it will do nothing just add a bit more sediment. At best , it allows me to carb and condition a full batch down in the basement...