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  1. B

    Maturing process & temp

    I brewed an Imperial Stout. Fermented at 67 degrees according to the recipe. Fermentation has completed. Now the recipe instructions call for maturing for 6 months. I have not bottled it yet. It's still in a carboy. I've had the carboy in my garage since fermentation complete. My garage temp...
  2. B

    Maturing temp

    I brewed an Imperial Stout. Fermented at 67 degrees according to the recipe. Fermentation has completed. Now the recipe instructions call for maturing for 6 months. What temp should I store it at while it matures? I have the carboy in my garage, which has been and will remain around 55...
  3. B

    Alcohol content

  4. B

    Priming Sugar Quantity?

    I'm brewing a Scotch Ale. Should I use the typical 5oz of priming sugar per 5 gallons of beer?
  5. B

    Alcohol content

    I've done two brews lately. One is a Porter and one is an Amber. The Porter was done with a liquid Ale Yeast, and I did a starter. The Amber was done from a kit and I used the dried yeast (after I rehydrated it). With both of these beers I cant get the final gravity down to where the recipes...
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