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Oops. It's Brian!

Great read! Thanks for the link!

Thanks a lot, I will stick to those guidelines!!

I understand taking reading to be sure that fermentation is complete but I have read that the yeast will still continue cleaning up and removing by products of the fermentation process? :confused:

Thanks for the advice!!!

Perfect thanks!

Thanks I will get another fermentation bucket! I already have a cider going too!

Time in the fermenter will probably depend on the style of beer and the gravity of the wort. But if you want a general timeline, consider the following Below 1.040 = 3-6 days ferment OG 1.040 - 1.045 = 7-10 days ferment OG 1.045 - 1.050 = 10-14 days ferment OG 1.050 - 1.060 15-21 days...

Thank you everyone! What a great place to find info!

:mug:

I just recently started doing partial grain brews with the intention of eventually getting into full grain. It was an American Wheat beer. It sat in the fermenter for 20 days then I went straight to the keg and into the fridge with the gas at serving pressure. It tasted really good after 7...

Hi! I'm Brain, I am from Winnipeg, Manitoba in Canada. I have brewed tons of beers from the extract kits and then stopped for a couple years. The last couple months I started reading on full grain brewing and decided I wanted to get into that. Then I was introduced to partial grains from my...

Thanks for the help Fall-line and what a nice build you have going!!!!!!!!!! Quite the homebrew set up you have!!!!!!

Perfect thanks a lot!! What about temp for adding yeast?!

Can anyone suggest a temp?

Thanks for the replies!!! I have a fridge set up for dry curing meat and can keep the temp very steady. what temp should I aim for. Also what temp is recomended for adding yeast??

Its just a plain silver yeast package that says: Brewing Yeast 514 5g net 01812

I bought a Morgan's Canadian Pilsner beer kit but am a little confused on temps. The instructions say to add yeast packet when wort is between 71-86F. It also says to ferment at 71-86F, I thought pilsners required a much lower fermenting temp. Any advice for a new guy?? Thanks!

Thanks!!