Search results

Thanks for the quick reply! Can't wait to brew it!

Hey this looks amazing! I've got two quick questions OP about the recipe: You say add the spices at flameout. Are you putting them directly into the wort, or using a boiling bag and removing them after the 15 mins? And with the vanilla, you using beans or extract? I can't wait to make...

I left my belgian style ale sitting in the primary for... well, longer than I expected. About 2 months. During this time, it got pretty hot in NYC. I just bottled, and I'm wondering should I lightly shake the bottles in a few days to help the yeast carbonate my beers? Or should I just leave...

Thanks everyone! This site rocks!

I'm not concerned about overly bitter, Catch-22... I guess I just worried I ruined things by pouring all that crap in my fermenter.

Revvy- Thanks for this. I'm wondering your thoughts on the sediment I left in the fermenter (from the hot break)? I was thinking of racking to secondary in an attempt to get the yeast away from all that gunk once most of the active fermenting dies down. Mike

Thanks both of you. I guess also the chances of me accidentally oxidizing the beer when I transfer it to secondary is probably worse anyways. And I'm attempting to make a British bitter ale, so I guess if it comes out a little bitter, that's cool too...

Guess I'm just worried about "off-flavors" in the beer... been reading John Palmer...

Thanks. So don't even bother with secondary?

I just started fermenting my first beer last night! It was awesome. Just wondering, I read a little further on fermenting today, and realized that I had made a pretty big error. When I had cooled the wort and was pouring it into my fermentor, instead of straining off all the gunk left over...