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Right..... its that complementry flavor that I am going for without the need to always have a fresh lemon around.

Ok, that seems like a good idea. I really wanted to get a very evident lemon flavor though...... could I add lemon juice late in the fermentation..... or just before bottling?

I'm looking to do a hefeweizen with the flavor of lemon added. Has anyone done this? I was told to put in the lemon juice upon secondary fermentation but how much? 5gal batch

I will definatley try the towels with a fan technique. I will look into cutting up a trash can and partially submersing the primary. Winter is so much easier.

Sounds like the differences are nuanced at best. 4 weeks in the primary? Is leaving it there for that long advisable? I thought I would do a gravity test at 2 weeks and if I am where I think it should be, I would bottle it at that point.

Yeah, I figured as much. I am making an American Pale Ale. I am reading the temp from the adhesive gauge on the side of the carboy. I have it in the darkest, coolest area of the house. We dont have a basement or anything like that, a closet is the best I can do. Are there any suggestions on what...

Ah, patience..... much easier when you have a batch ready to drink while babysitting a fermenting batch. Not the case here unfortunatley. I have done kits in the past but this is my first all grain try so I want to do right by it. 2 days in the fermenter at this point. I also cant keep the...

After doing a little reading, it just seems like a good idea to secondarily ferment. Clarity being one and I guess an overly yeasty flavor can be avoided. Sounds like good policy.

Ok, since I'm a little green, what are the benefits of a secondary fermentation?

How about after the fermenting is done, do you strain at that point before you bottle it? seems like that would solve the chewy bits problem. Or would that get rid of too much yeast to properly carbonate?

Since youve done both, is there a difference?

Cool, Because they all went in there and I was thinking uh oh, because I like the hops flavor but I was worried that it would become overpowering if they just sat in there like that through the fermenting process.

Does anyone know if it is important or advised to strian the cooled wort going into the fermenter? All those hops are still in it and I am not sure whether that is common practice or whether it even matters at that point.