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It's wondering how much everyone's bee paying for bottles at their LHBS. We buy boxes of 12-22 oz bottles for $16.99

If I add to the secondary at 40 F. How long should I let it sit before bottling.

Ok. Just brewed what will be a raspberry wheat. Used a pre chiller using a Rubbermaid tote and 25 pounds of ice, and water and rock salt. It took 20 minutes to get down to 100 F. I should have used a styrofoam cooler. The ice melted quickly. Got down to 80 F in an hour total time. I went ahead...

My estimate on ground water temp is a guess. Never actually checked the temp. But when it's 105 outside it can't be to cold. You have to let the faucet run a minute before u wash your hands in my shop or you'll burn the hell out of your hands. But there's 150 ft of water line running along the...

I've also got a second chiller 25 ft of 3/8 that I was thinking about immersing in ice water before the water would enter the chiller in my kettle. Also I could use an aquarium pump to circulate ice water through them. The outside temp is at or above 100F when we brew. So the ground water is...

Using blow off hoses. Plan on letting it finish fermenting. Just for good measure have a diacetyl rest. Then lager for 8 weeks at least. I went into this one prepared to be patient. Thanks for the insight just got a little nervous.

Long story short. 10 gallon batch of boch, split between 2 carboys. One is still fermenting hard after 11 days. The other stopped 6 days ago. This was a extract brew nothing crazy. OG was spot on. Haven't taken and readings lately. Is it typical that one can go much longer than the other. I did...

I'm making a cherry wheat. I've read numerous posts for adding the purée to the primary and I've read many where you add to the secondary. Which is the best to add the purée to.

I've kept 30 gallons of lme for longer than 6 months. Just suck all the air ( oxygen ) out with a vacuum pump and it will keep for a long period of time if refrigerated.

I've got a boch still fermenting and I plan on performing a diacetyl rest period on it. It's fermenting at 50 F for a little over a week now. When and if I perform the rest period. what temperature would be ideal and for what period of time.

We're brewing 10 gallon batches do I'm cooling about 11 gallons. I'm using 50 ft of 1/2" copper for my immersion chiller. It takes about 1 hour to cool from boiling or close to it, to 70 deg F. Is one hour too long to lower the temp. I know there are better methods. We are using room temp tap...

I know I don't have many brews under my belt but this is the most active fermentation I've ever seen. Hopefully it'll turn out ok. I'll run a diacytel test and lager for about 8 weeks.

Have a handful of successful brews under my belt. All 10 gallon, extract batches. And looking to try something different. Just want advice for a novice on a fall brew. I was thinking either a pumpkin ale or a hard cider. What are your thoughts. I have all necessary equipment to brew anything. So...

Have a handful of successful brews under my belt. All 10 gallon, extract batches. And looking to try something different. Just want advice for a novice on a fall brew. I was thinking either a pumpkin ale or a hard cider. What are your thoughts. I have all necessary equipment to brew anything. So...

Just like to say thanks yooper for taking the time to help me out. I was going to drive today and feat more yeast but behold heavy fermentation. I agitated every couple of hours since your post and bam it worked. Thanks again.

Looks like I'm making an hour and a half drive for more yeast. I'll leave it at 50 F and pitch a vial per carboy. In your opinion should I pitch the vials alone or use some starter. I have a feeling your gonna say use starter.

I really appreciate the help. I put the wort into 2 carboys, each holding 5 gallons each. I vigorously rocked the carboys to aerate but not violently. I used 2 vials, I per carboy. Should I leave the temp at 50 F and continue to jostle them until I see signs of fermentation.

Brewed a 10 gallon batch of mai boch. I used wlp833. The wort was at 70 F, I pitched straight from the tube to the carboys. And they were placed in my freezer at 50 F. That was Saturday at 7:30. Still no signs of anything. Did I pitch wrong or is this a slow slow yeast.

Yea it originally was a partial mash recipe. Couple more brews and I'll try the technique. Just trying to get the basics down.

Brewed a 10 gallon batch of Boch yesterday. Everything went well. My OG reading was 1.055 according to the recipe it should be between 1.064 and 1.067. What does this mean. Did I do something wrong and what effect will this have on the final product. It was a extract brew with 14 lbs of lme and...