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Thanks. Y'all both made me feel a little better. I guess I expected quicker activation with a 2 stage starter. I'll just leave it be!! Thanks again.

I've used the search feature here and found some answers, but thought I'd post just the same as I haven't found the exact scenario. I'm brewing a big IPA (kind of a HT clone) using Vermont Ale Yeast. For the first time I did a 2 stage yeast starter (using a stir plate). Both stages I cooled and...

I truly appreciate all your replies and taking the time to help me. I love this idea and I think it will be a fun brew. For now I'm just going to brew this one as per the recipe. But I'll order some 2.5gal carboys and next time I'll give this a try! Any good examples of the bourbon barrel DIPA's...

I did not consider the extra head space being a problem. All I have are standard carboys. I guess I'll have to find smaller containers or just reconsider my idea. Or maybe just plan this one for the next batch when I'm a bit more prepared. Thanks for your info!!

So I have to dry hop in the secondary. Would I split that up? In other words, let's say the recipe calls for dry hopping 1 oz of hops, would I put .5 in each carboy? Or would it make much difference at that point?

That's a great idea. Let me ask you a question - wound the approach to having two 2.5 gal fermenters be different than one 5 gal fermenter? (In regards to time, temp, etc??) And yes - I would be likely dry hopping with the oak chips along with tons of hops.

Next week I'm brewing NB's Off The Topper recipe. I just got to thinking about how that brew might taste with a little oak aging. So my question is - if this is a dumb idea that should be forgotten please tell me. But if it's an Ok idea and you were going to do it, how would you? I've never used...

Thanks, Tool. Some great info to consider. The tub swamp cooler combined with a stick on thermometer sounds like a good stop gap plan for now. The dedicated fridge is indeed in the plans, though. Thanks again!

I set the temp on the A/C to about 63, which kept the room at about 65-68. The yeast called for 68-72. However, I did not check the actual temperature of the liquid inside the fermenter. I know for a fact one night the temp in the room went up to about 75, but only for a few hours. I don't know...

The last 2 batches I've brewed have just come out, well .. not very good. I've been through the whole process in my head and I'm wondering if my problem is my fermenting temps. Both brews were partial mash kits, one from AHB the other from NB. Both were fairly straightforward. I was extremely...

Thanks, guys for the advice. I'll keep both of those in mind. I think I'm careful! I pop off the top (currently in a bucket) and use a racking cane, transfer to a carboy and re-stopper. Are there any particular dangers I should be aware of while doing this?? Any and all advice is...

Hi. I just brewed an IPA (big IPA, sort of an east coast style with a ton of hops, and dual dry hop additions). I brewed it on Tuesday Jan 13. My intentions were to brew 10 days, dry hop 4. Go to secondary for 10 days, dry hop for 4. Bottle a week or so later. However, I just discovered I'm...

Hi. I've brewed 4 batches of beer now. The 1st was an extract IPA that came out very nice. The 2nd was a mini-mash red ale. This is where my problem is. My gravities were dead on (based on the kit instructions). But basically it really just tasted bad. I know "bad" is subjective, but I'm not...

AHB doesn't list the exact recipe, but I read the same one you just linked. Sounds like I'll aim for 30, as you suggested. Thank you!

Hi. I think my next brew will be a clone of Delirium Tremens. Austin Homebrew has a clone that I think I'll get. I really do enjoy Delirium, but for my own version I'd really like it to be a bit more bitter than the original. Granted it may not turn out well, but I'd like to try just for fun...