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Hey guys, I was bottling my stout this evening and I had the bottles soaking in sanitizer. Since I did not have a large vessel to dump the solution into, I began dumping the sanitizer into the now-empty fermentation bucket with the yeast cake inside. As I did, obviously the smells inside...

I can't find the packaging from LHBS where I bought the oak chips. They have been sitting in bourbon since May 1st. Recipe calls for 1 oz, but I can't figure out how many chips = 1 oz. I think I remember the package being 4 oz. I took about 1/4 of the total chips that I had in bourbon, and it...

This product uses hydrogen peroxide to clean and, apparently, sanitize. http://www.ecologiccleansers.com/one-step.php Their website says that it can't be called a sanitizer because they never went through the scientific rigors or expense to get called a sanitizer. The product pages on...

Fermentation started fast and furious on this batch within 2-3 hours Sunday when I pitched. The blowoff tube was continuously bubbling like a rapid fire machine gun. I am really glad I used the blowoff tube. However now the fermentation has settled down, I'm only getting one bubble every few...

Hey guys, I tried something new today when I pitched a batch and it backfired. Normally, I finish the boil then cool the whole pot over several minutes or hours in an ice bath to ~78 degrees before pitching. Today's recipe called for boiling a concentrated batch, then flash cooling to...

Hey guys, I have my tentative recipe for a bourbon-oak aged coffee stout. However I have a few questions on implementation. I have a 5 gallon batch and a 3 gallon secondary. My plan was to: 1. make the 5 gallon batch into primary. 2. when primary is complete, rack 3 gallons to fill my...

I made a vanilla coffee porter, I tasted it out of the bucket, and it was really good, just yeasty. I figured some time in the bottle would take down the yeastiness. I bottled and tasted one week later and it was AWFUL. It was even more yeasty than when I took it right out of the brew bucket...

I'm brewing a beer that I want minimally carbonated. I've heard 1/2 - 1.0 cups of priming sugar for a 5 gallon batch is typical. However I am brewing a vanilla coffee porter and want minimal carbonation for a smoother mouthfeel. Is 1/2 a cup too much for a 5 gallon batch? Should I go to 1/4?

Hey guys, I have my vanilla coffee porter in primary. It is bubbling roughly once every 30 seconds at the end of day 3, everything seems to be going well. My question is, when I put a little bit of pressure on my fermenter to give off gas, the smell isn't really all that great. Really, all I...

What is the volume loss typically on a 5 gallon bucket batch after primary fermentation. I bought a buddy's 3 gallon glass carboy and I'd like to try a secondary. Anyone know how much liquid volume you get back?

I have a beer where I purposely coarse filtered coffee so as to have some gritty texture to the beer, to coat the tongue with coffee. I know even primary fermentation will clarify the beer and remove a lot of this sediment, but would secondary do it even more? What are the pros/cons to...

recipe

Hey guys, I just registered and I have seen a lot of question threads like this where people have gotten great advice. I brewed a few batches in college, mostly of hard cider, and honestly I wasn't very scientific about it (didn't take SG or temperature readings, didn't really care too much...