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Pitched a vial of WLP 001 Californian Ale yeast into a 5 gal batch of brown ale I made last night. Pitched at 67 degrees and set it at 68. Took a look at it this morning (12 hours later) and no activity, plus all the yeast appears to be at the bottom of my fermentor. I also noticed when I...

Just made a stout last weekend and over shot my strike temp/mash temp by 5 degrees and was at 161. Just wondering if anyone has ever done this and what the effect was on the final product. I remember reading that at the upper temp range it can cause less fermentables and result in a sweeter...

So I have a batch of brown porter that I put into secondary and decided to drop the temp down to 45 degrees during the second week in secondary. I bottled it (2.2 gallons) with a 1/4 cup of corn sugar, and it has been stored at 70 degrees for the past week. By my calculations this should have...

Meant to say Secondary, not "Primary" in my title of thread..just to clarify. Made a batch of all grain porter and split the batch into two different carboys for secondary. The first batch I added a coffee toddy and the second one I added toasted oak cubes that I soaked in some port overnight...