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Ahaha 64F to 64F, hey? I'll keep that in mind for the future. Any knowledge about what flavour of esters to expect? My plan was 2 weeks in primary and 4 in the bottle. I would like more conditioning time, but Halloween has refused to reschedule itself. I expect the specialty malts and...

I've only used swamp coolers for their evaporation effect in the past. I'll try frozen water bottles for my next brew. I'm not too worried about the fermentation. It was very aggressive, so I wouldn't be surprised if it's on its way towards the clean-up phase already. I'm more worried about...

Hey guys, I'm working on my third extract recipe right now (pumpkin porter, hopefully in time for Halloween). The OG is around 1.057. I wanted to ask about what to expect here. I pitched my yeast (Safale S-04) at 64F. About 5 hours later, my fermometer was reading 67F. The ambient...

Thanks for all the posts, everybody! Frozen fruit seems to be the answer, and don't worry about the fermentation. I'll probably have a couple of bad batches while I figure out the proportions. I'll post a recipe to critique when I get around to it (I've still got two batches of ingredients to...

Did the fruit not get fermented in secondary? I would guess that would cause the "wine" flavour, right?

I've seen people adding fruit flavour extracts and fresh/frozen/pureed fruit to beer. I'm interested in making a raspberry wheat beer, but I have a few questions about the process. Ideally, I'd like a beer that is fruit forward. I would like fewer subtle notes and more raspberry smacks to...

Thanks for the help everybody!

I checked the temperature in that corner about 20 minutes ago. It looks like it's actually closer to 66-68F in that corner. To me, that looks like the reading on the fermometer might be accurate. I've still draped a shirt over it and put it in water. I know you can't submerge a fermometer...

So it's actually normal to take 36 hours (including 18 hours of heavy fermentation) and still not hit ambient? Interesting. I'll be swamp cooling it if the temperature rises anymore.

I'm currently 36 hours into my fermentation. I'm fermenting 2.5 gallons in a 4 gallon plastic water jug (#1 plastic). My jug is inside of a 5-gallon metal pot, in a box, in a dark corner of the room. The fermometer is horizontal on the jug, about 4 inches below the top of the liquid...

Yeah this was a bad topic. 24 hours in, it's fermenting like crazy. Krausen is huge right now.

Oh, it's the same idea as cellaring, then. That makes sense to me. Great, so this one will probably be good with 4 or 5 weeks of bottle conditioning. Thanks!

Oh, additional question. When we talk about conditioning periods, I notice that people use "high gravity" and "high ABV" interchangeably. High gravity and high ABV beers are expected to require longer conditioning times. I don't think these are interchangeable, though. 1.070 seems like a...

Hi all, I put what I'm calling a "Latte Export Stout" into primary yesterday. I measured OG at 1.070 and I pitched Nottingham Ale Yeast at 58F. It's been about 15 hours, and there is a significant amount of sediment in the primary. The fermometer says 64F at the moment. I'm a bit...

Got it, I'll be patient. It smelled incredible and tasted pretty good before carbonating, so I'd be a bit choked if I lost this batch. Such is homebrewing, though! They're not all successes. Thanks

I bottled yesterday and made a small mistake with priming. It isn't huge, but it was a mistake. I had some difficulty with my siphon and ended up losing a bit of product. I didn't adjust my priming solution, though. As a result, my beer is now over-primed. I checked a calculator and ended...

Heh, I've been trying to keep my mistakes to a minimum. I've been keeping a log of every step so I'll know where I went wrong. I've gone wrong once or twice, but thankfully the airlock won't be another issue.

Huh. For some reason I thought it would need to compress the liquid to get through that way, which doesn't make sense. Newbie panic, I guess. Thanks! There should be no krausen clogs... it's completely subsided.

My first batch is in a glass carboy. It's been in primary for about 72 hours at this point and the krausen has subsided. I had a blow-off tube originally, but I replaced it with a two-piece airlock because I needed the blow-off container. The air-lock was filled with sanitizer up to the...

Got it. Thanks to both of you! Looking forward to my first batch.