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Hmmm. Just checked the carboy. I'd originally had it in my spare bathroom wrapped in a towel and the temp was 74 degrees. Fermentation was clipping along and there was a great layer of krausen on the beer. The temp seemed a bit high, so I moved it to a cooler room, put a black t-shirt around...

Is there a better time table to add the nibs? I'd like a nice, robust flavor of the chocolate without it becoming over extracted.

Tradition would say that I rack the brew after primary to a secondary before adding the nibs. What is the consensus of keeping the Milk Stout in the primary and then simply adding the cacao nibs 3-4 days before bottling? I'd really like to keep the possibility of infection and oxidization...

Weight was perfect, taste was amazing. This is what the Irish Red Ale looked like just before bottling. Thanks for all the help along the way on my first brew!

Activity has pretty much dropped off to nothing at this point and the ale's been sitting at a consistent 66 degrees for a few days now. Just got my hydrometer, and am thinking about taking some gravity readings, but my beer thief hasn't arrived yet. Is it really necessary, or would careful use...

So, here are a couple of shots of what's going on with the brew. It's been in the secondary for 24 hours It's still giving off bubbles - around 5 burps a minute It's wrapped in a dark towel to keep light out Temperature of the brew is at 62 degrees I was panicking that I was going to come home...

Thanks for all of the advice, comments and help! I've been wanting to get into home brewing for awhile, and am having a blast so far. I'm planning to start my next batch - a Chocolate Milk Stout - in a couple of weeks. This one I'm going to keep in primary fermentation only and see how that...

If it turns out that I racked too early to the second...which I'm not thinking I'm going to continue doing...is this going to affect the final taste of the ale? When I checked this morning before leaving for work, it was still bubbling and producing foam. Seems like the yeast is still doing...

It was done bubbling and the layer of foam in the first car boy had settled into the beer. From what I'd read, I'd assumed it was done with the primary fermentation and ready to move to secondary. The ale had been fermenting for a week. The only reason I'd racked it to secondary was on the...

Greetings and salutations all my brother and sister brewers! A couple of quesitons: I'm brewing an Irish Red Ale, and after racking it to the second fermentation, I've noticed that the beer is continuing to produce foam - not as crusty as the Kraüsen in the first carboy...but pretty...