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This may sound weird to some of you, but it sounds delicious an hour before the end of the work day. What does everyone think? Also, at what phase would it be the best time to add the peanut butter Cups? During boiling or in the secondary? Also, how much do you recommend to get a nice sweet...

I fermented a honey ale at around 63 degrees both in the primary and secondary. I've seen recommendations for bottle conditioning at a minimum of 70 degrees. My question is why would it not condition at 63 if it fermented fine at that temp? Thanks!

I have a small kettle that holds 2 gallons of water. I recently bought a beer kit that calls for a boil of 3 gallons of water. I decided to proceed with 2 gallons and added all the ingredients to it. Once it was chilled I moved it to the fermenting bucket and added cold water to the 5 gal mark...

I know this may sound weird, but is it perfectly fine to use a secondary fermenter on a wheat beer? I know a wheat beer supposed to be cloudy but will it clear up if I place it on a secondary? Will it change the characteristics of the kind of beer?

Question, if the secondary fermentation helps clear the beer up settling any suspended yeast to the bottom, will there still be enough yeast to carbonate my beer when it's bottled? Thanks in advanced!