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yes the reason i believe you should not top off to cool is because it will dillute your batch and change the gravity of the wort and usually us brewers have a target OG to achieve and by adding water like i said will dilute it but more importantly it can also infect your batch maybe..Im not 100%...

Hello everyone Last week i boiled up a partial mash but i totally winged it..I used 5 lbs of DME 3 lbs of belgian pilsner malt (90 min mash@ 148F) long and low mash..Im not a hoppy beer lover so only used 2 oz of saaz hops(not good for bittering i know) boiled for 60 mins..did a full boil and...

thanks alot for the input..

Hello everyone Does anybody know if you can make wine in a conical fermenter? I have one of those plastic mini brew 6.5 gallon conical fermenters and i want to give wine a shot..Would it be possible to ferment from start to finish without moving the wine? thanks

yeah a belgian should have a little yeast flavor but i just never smelled such a heavy banana scent from my homebrew before then again im a beginner that why im here on the forum to try and learn more..but your 100% right im gonna chill out and let it do its thing..thank you

whats redundant? lowering the temp?

yeah your right ...im just gonna let it go and see what happens...Thanks alot cheers

so if i was able to lower the ambient temp 10 degrees or so now would it be too late?

64-68 ambient room temp so i m quessing the beer itself is probably 70-71 the side of the fermenter id cool to the touch..i did a half gallon starter..im starting to think i under pitched cause i only used one smack pack for the starter but i had a serious cake at the bottom of the growler if i...

Hello everyone I am 4 days into fermentaion of my 1.077 belgian ale..i used wyeast 1388 belgian strong ale yeast..I keep the fermentation temps at 64-68 degrees and the airlock still bubbling so i know its still doing its thing ..but im a little concerned about the smell of this batch..it has...