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Wait one more day, I made a similar beer on Saturday and it didn’t start showing signs of fermenting until Tuesday evening. This morning I ran downstairs to the basement to eyeball it before work and it was going crazy, Huge layer of foam on top and the airlock was dancing a little. I was...

I always do a partial boil (2 gallons) because that's what the directions always say to do. Thanks for the info

What exactly do you guys mean by partial or full boils? I see those two terms all the times on the board.

I store mine at a temp of about 65 degrees and they seem to be good to go around 7-10 days. Normally if I open up a six pack on day 7 I’ll have a couple that seem a little flat or watered down, but by day 10 all of them are good to go.

I put some of my Octoberfest in a growler from CB & Potts (glass growler plastic screw top) and it did just fine. I did two one that I filled up to the neck and the other I filled only half way. The one that I did half didn’t carbonate but the other one worked great. The downside is the...

That’s a good point on the cracking of the carboy, because that didn’t even cross my mind. Ok, that pretty much answers my question slow and steady can almost be the answer to any homebrewing question.

How bad is to have your primary or secondary as well fluctuate in temp? I want to a larger and just keep it outside in my shed, but I know the temp will probably be anywhere from 20’s at night to mid to high 50’s at night. Is that up and down going to really screw with the beer? I...

I always drink while brewing and normally I get a nice buzz if I’m by myself, but if the boys come over its usually brewing with a constant game of cornhole during the process and lots of beer being consumed.

I have a larger that I’ve been doing for about 2 weeks at a temp in the low 60’s and the fermentation went well, but I was thinking of putting it in a secondary and then moving it outside to my tool shred to lower the temp for another 2 weeks. I know the larger is supposed to be...

So what would happen if I just left it in the primary for a total of 4 weeks at the 60 average temp and then went straight to bottle or put it in the secondary at the same type for another week or two?

That’s exactly the recipe because I remember reading that last part and not understanding what he was talking about. So I’ll go ahead and rack it this weekend, pull the temp down to 50 and let it sit for another 2 weeks. Thanks for the help because I was getting totally lost. I feel...

I’ll look up the name of the recipe tonight but I think I remember the write up mentioning something about steam type. I think I’ll probably go ahead with that on this batch and then on my next lager do it correctly from the start. Plus as it get colder here in Colorado I should be...

It was a recipe out of the joy of homebrew but I had to change it up a bit because my local store didn’t have the exact ingredients. ¾ lb’s of crystal malt 40 7.5 of pale ale LME (the lightest they had) 1 oz of cascade hops 2 oz of perle hops Steeped the grains for about 20...

ok, that makes sense, so should i try and lower the temp at this point? I was going to rack it to the secondary this weekend and then let it sit for another week. Should i lower it once in the secondary or is all the up and down of the temp going to cause some really crazy off-flavors?

I'm almost positive that's what it was. I'll look tonight and confirm. So what is all that activity i've been seeing?

I beleive it was an American Type Y yeast not sure on the Type Y but American for sure.

I have a larger that's a little over a week old in the primary and my books (Joy of Homebrewing) said that it should be at a temp of 50 degrees in the primary. My carboy is in the basement and in Colorado it's been warmer than normal so my temp in the basement has been in the low 60's. What...

The first batch I no doubt scorched the bottom of my keg because I didn’t turn off the burner when I poured it in, but the last two times I did turn it off and stirred the mix for about five minutes once I started the flame again. In my process (and instructions) I always to pour in the...

I’m on my third batch of beer and so far all of them seem to have a familiar caramel taste. I’ve did an Irish pale ale first, fat tire clone, and an Oktoberfest from extract. The first one was really good, but the fat tire clone and the Oktoberfest both have a very similar caramel taste. Is it...

My first batch sat in the primary for close to 3 weeks and then another 2 in the bottles and it tasted great. I was just looking to clear it up a little more and see if the taste was a little more pure by doing the secondary.