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I don't have an answer but as a beginner brewer myself, I don't find that a dumb question at all. I'll check back when one of the pros gives an actual answer because I've wondered this too.

If the beetle was boiled you're gonna be just fine. Even if it wasn't boiled, I think you'll be fine. Its small and you removed before fermentation. I wouldn't even worry about it.

3 weeks at 70 degrees is what I understand to be the correct average carb time. No questions there. However I have a sweet stout that's been in the bottles for 2 weeks at 70 degrees. Can I now move it to my basement at 62 degrees for several weeks? I'm in no hurry to drink it so it can sit for a...

My buddy did the dirty work for and saved the bottles.

Can use them? Any pros and cons?

Sounds like great advice fellas. I normally use a secondary..and by carrying that up from the basement doesn't disturb much trub. This is my first brew without a secondary so I wasn't quite sure. I will give it an hour or so to settle on the kitchen counter and will siphon carefully. If I suck...

I plan on skipping the secondary fermenter for my current brew. So my 5 gallon batch is in the primary. In a few days, It will be ready to bottle. To avoid siphoning trub into the bottling bucket, I understand that I can move the fermenter to the bottling location ahead of time, so any trub...

Relax. How long has it been fermenting? Let the entire process take place before u convince yourself it's ruined. Smell and taste and especially appearance can be deceiving early in the process.

Great idea with the hose piece. Gonna give that a try on Sunday.

Nice. Amsterdam dry mouth would make a lot of beers drinkable.

I recently made my first extract kit. It was the Irish Red from Northern Brewer. I could not have been more pleased with the results. I was shocked how good it was. Of course, I am bias, but everyone I shared it with also loved it. After I've tried some other stuff, the Irish Red will be near...

We'll need a separate thread to discuss a good name for the beer. Maybe....Shrapnel Suds ? Blood sweat and beers.

Allowing air contact in order to transfer and bottle is not the same as oxidation which results from shaking etc. Siphon and bottle carefully and you'll be fine. If you're making bubbles and splashing- you're doing it wrong.

You can give your wort an ice bath. That along with a few gallons of cold water to top off. I can usually get to pitching temp in 15 minutes. You can also put 2 gallon jugs of water in the freezer...long enough to get them cold...not long enough to freeze it and use that for your top off water...

Hydrometer reading before pitching yeast. Never used a blowoff tube. And I dump the entire wort into the fermenter, sludge and all. A little residue wont hurt if u siphon carefully. Someone with more knowledge can say whether the strainer can cause an oxidation but im pretty sure that's only an...

I tend to find it easier to "wait" for a beer by transferring it to a secondary. After 2 weeks primary (or 3 for a stout), the act of transferring to a secondary gives me a chance to see and smell my beer, and to interact with it (yeah, i said interact with my beer). It lets me confirm that...

Hello all, I'm brewing my second ever beer...an extract kit of Sweet Stout. The O.G. was 1056. I did Prim 3 weeks and secondary 10 days. The final gravity was 1018. Is that high, or is that average for a Stout? Do I have anything to worry about. I used whatever dry yeast came with...

I'm using the dry yeast that came with my extract kit. It primaried (not a real word ) around 62F and 64 at times in my basement. Now it's in the secondary at 60F and 62 at times. Is 60 too low? Even if 60F is acceptable, does it need to ferment longer due to the Low temp? Thanks.

I am in the process of brewing my 2nd batch ever. I'm a noob. I was racking my Sweet Stout tonight. After 3 weeks in the primary fermentation bucket, I opened the lid and naturally took a huge smell of it. I was almost knocked backwards with a strong alcohol / chemical smell. I feared something...

I am in the process of brewing my 2nd batch ever. I'm a noob. I was racking my Sweet Stout tonight. After 3 weeks in the primary fermentation bucket, I opened the lid and naturally took a huge smell of it. I was almost knocked backwards with a strong alcohol / chemical smell. I feared something...