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For my 3rd brew I am planning on making a Belgian Style Apricot Pale Ale. I basically merged a Magic Hat #9 Clone and a Belgian Style Apricot Ale recipe (from here on HBT). I put it in to BeerSmith and I think it looks fine but this being my 3rd batch, I have never NOT followed an ingredient kit...

Here is a good website to determine your ABV based on the OG and the FG. http://www.brewersfriend.com/abv-calculator/ The %ABV is based on the difference between your OG and your FG (basically tells you how much sugar the yeast have eaten and converted to sugar/CO2). So you probably won't be...

The gravity can be used to tell if fermentation is complete and it can also be used to determine the %ABV. It won't HURT to not measure it you just 1) won't be able to determine the %ABV and 2) won't truly be able to tell when it is done fermenting. If you get a chance I would definitely...

I bottled my first batch in 12-ozers as well. I plan on bottling in 22-ozers for my second batch (a IIPA currently in fermentation).

This is what I do. I boil the 2.5-3 gallons. When I put that into the fermenter I then top it off to the 5-gallon mark. It is after I rack to secondary (I lose some due to trub at the bottom) and go to bottling that I lose that other 1 gallon or so.

I haven't heard of any difference in tastes so I don't know anything about that. Instead of storing your last 4 in your beer fridge I would recommend keeping them out in room temperature to let them keep aging. Once you put them in the fridge it drops the temperature down to below where the...

Didn't have a boilover my first time but I was brewing a Brewers Best Red Ale and burned some malt on the bottom of the brewpot. Needless to say, the final product, while not all around bad, has a bit of a burnt flavor to it. Welcome to the brewing club!

So I just racked my second batch into the secondary. I had a similar problem with my first batch but when I racked from my primary bucket into the secondary carboy it was pretty much nowhere near 5 gallons. I know some of it is the left over trub in the bottom of the primary but my first batch...

Yea, it probably increased the likelihood for spoilage but it sounds like you did everything correct (sanitizing, etc...) so I wouldn't worry too much.

Looks like pretty normal trub to me.

I had practically the exact same experience except I brewed/pitched on Sunday. Bubbling stopped by Wednesday (<=1 bubble per minute). I posted about it on here and people were asking what the TEMPERATURE was during your fermentation. For me, I think it was that my temp was pretty high for the...

The only possible problem I can foresee with placing the ice directly into the wort would be risk of contamination/bacteria in the ice itself. I you could guarantee that the ice tray was sanitized and if you were to boil the water before freezing it this would help. On my first batch I simply...

2 packs of Wyeast 1056 - American Ale What are the downsides of fermenting in a warmer vs a cooler environment?

Thanks all!

Somewhere around 72-74 degrees.

So on Sunday I brewed my second batch. I brewed an extract IIPA recipe. The OG was 1.080. I brewed, pitched the yeast (2 slap packs) and let it sit. Within the first 12 hours the airlock was bubbling vigorously up until about 36 hours and then it started dying down. By 72 hours out, the airlock...

I'm a new brewer also from Colorado. I live in Englewood. Brewed just my second batch on Sunday, an IIPA.