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That's the process that Jamil recommended in the podcast I was listening to today. I think he suggested you add it earlier though, but I don't imagine it makes much difference as long as the yeast are still active. It was a very interesting listen. He had 2 reasons for it if I remember right...

All of my recipes so far have said "bring 1.5-2 gallons of water to temp, but if you can do more then do it"...so I've been doing 4 gallons. I never thought much about it since I'm not actually mashing but I don't really know enough about the process yet to know if it helps or hurts with...

I did a belgian this weekend that called for candi sugar and I added it 10 minutes before flameout....but then on the ride to work I listened to a podcast that suggested to add it after fermentation is kicking off good...the podcast was by Jamil Z so I'm guessing he knows what he's talking...

I use my brewpot. Fill with hot water / oxyclean and stand the bottles upright in it. You'd be amazed at how many you can fit in one. I just let them sit overnight since they're in the pot it's not taking up sink space (so SWMBO is happy). Then after rinsing I put them upside down in a box...

Sounds like a deal. I guess that was a wine kit but I can't see why it wouldn't work for beer.

I was planning on doing a Belgian Tripel, but I may just play in the snow instead. They're calling for 12-15 inches!

I'd have to order it, I only have 2 :( What if I just take one of the packs and rig up something for a starter the night before using some of the dme from my recipe, let it go for 8-12 hours and pitch.

Thanks. Like I said I wasn't worried as much as I was curious.

I'm far from an expert, but I just listened to a podcast where they interviewed someone from Breiss (they make LME). From what I gathered they make wort and boil it just like you would if you were brewing all grain, then once they have done the boil to stop the enzymes from doing their thing...

Ok, I know the airlock is not a good indicator of fermentation so lets get that out of the way... Here's my situation. I've got an Irish Red in the Fermenter. It's been there for 2 1/2 weeks. I took a gravity reading yesterday and I was at 1.014. This was the first time I had opened the...

My OG should be around 1.076. I'm pitching 2 activator packs. Should I still do a starter? I'm not really setup to do it, but I guess I could engineer a solution and steal some of the dme from my recipe kit. I'm thinking I'll go to secondary on this one just because I've got a cream stout...

I noticed your in Norfolk. A bit off topic, but have you been to HomebrewUSA? I was thinking about visiting the next time I was up there. I usually go to Norfolk once a month or so.

That's the one thing I'm struggling with...do I let it sit a month, or secondary after 3 weeks. I'm still a few days out on this one though so it's not like I have to decide for a while.

Thanks. Will not going to secondary affect clarity any? I'm guessing not much if I let it sit a month?

I'll be bottling my Irish Red this weekend after 3 weeks in the Primary and will be going right back with a Midwest Belgian Tripel recipe after cleaning / sanitizing. I'm pitching 2 smack packs of Wyeast Activator 1214 due to the high OG (and I'm not ready to mess with starters yet...). I've...

Well, this was a fairly light beer so I figured that about 30 days would be good, but I had to do some "in process quality control...."....actually the guys at the plant that donated bottles were egging me on so I figured what will it hurt to chill one bottle... it was good though. I've got...

I couldn't resist. I brewed a Cream Ale Dec 26th, it's been in the bottle a week and I figured what the heck, so I put one in the fridge Friday. I popped it open just a few minutes ago and it sounded like beer. Poured it in the glass...hmm smells like beer. Tasted it...guess what...it's...

I got one after I bottled my first batch and I love it. I don't know if I'll use it bottling day, but I do use it after cleaning and removing labels from commercial brews. It's very convienent and when you're done it breaks down and fits nicely in my "brew equipment" container that I keep in...

Thanks. Not sure I want to dry it out. I'll just let it be then.

I've got an Irish Red in the fermenter now that's been there for 4 days. I was thinking of taking a pound of honey, disolving in 1/2 pint of water or so, heating it to 170 and dumping it in after it cools back. I'm looking to get a honey aroma and a boost in ABV. Any problems with doing this?