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Thanks for all the great ideas. I'm going to have to try the lid idea some day. Did you ever have problems with condensation and the lids? The temp is at a steady 72 now that the air conditioning is on. We're selling our house, so I'll be moving soon and the basement in the new house is a...

Alright, I've got a question about temperature and fermenting. I live in the midwest and one week the temperature is in the mid 60's, perfect for ale fermenting. Next week, the high 80's. My primary was dealing with mid 60 temperatures, inside a closet. Then when I transfered it to the...

Most likely you woke up the yeast and its converting some of those sugar to good old beer. If you're worried about making beer bombs, take a gravity reading and wait a day or two to see how much it changes. Just make sure when you bottle that you add the appropriate amount of corn sugar and...

I like the sound of this beer. Was it still green after it had a longer chance to ferment in the bottle or keg?

Thanks for the encouragement. I did give it a thorough but gentle spins. Since the corn sugar was vaccum sealed, there's probably little chance it will be infected. I feel a lot better. We'll see how she tastes in two weeks. Next, on the to do list. Dunkel Wiess. Then an American Pale...

Well...as I threw the corn sugar into the bottling bucket, a terrible feeling of dread came over me. Did I just ruin the carbonation of my beer? I realize I'm supposed to boil the corn sugar in water and let it cool before pitching. But what do you think I'll be tasting in 2 weeks?:confused:

I had the same problem with bubbles during the bottling process. I'm glad to hear that it won't be much of a problem.