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Thanks for the advice. I'll wait another couple of weeks for it at room temperature (although here in Atlanta, in the basement, it's between 65 and 75). Then I'll refrigerate another two. It's hard to wait, though.

I bottled my brew two weeks ago and refrigerated a single bottle this past Saturday. Yesterday, I opened it with great anticipation. I expected a clear brew (after the secondary fermentation) but it was kind of merky. Also, the kit I used was a Brewer's Best Red Ale and it tasted a bit like...

I started secondary fermentation about a week and a half ago. Little small islands of tiny bubbles have formed on the surface. That okay? Guess I should bottle anu day now, right? Thanks.

Anybody have any comments about using One Step to sanitize? Once you mix the solution, can it be stored without losing its effectiveness? Can you reuse the solution once you have sanitized your equipment, assuming it is still pretty clear and not too discolored from cleaning equipment? Thanks.

1.010 where the bottom of the liquid crosses the scale. Looks like I'm ready to go to either bottle or go to secondary. Think I'll do latter. Thanks.

What should I do? Is this unusual? Brewer's Best Red Ale/Nottingham pitched dry 8 days ago. Never really did get a lot of bubbling at the air lock; just very slow from the beginning. And it is still perculating I'd say about once every half minute. Room's about 68 degrees. Should I still...

Thanks. I'll do that. One more question, though, here. I know now you should use dry yeast as soon as possible, but should the dry yeast packet be stored in a refrigerator before use to better preserve it?

I like the idea of keeping things rolling, on about a two week cycle. That should keep my thirst quenched ad infinitum. Batch in progress is Brewer's Best Red Ale. I figure I'll move it to secondary in about 3-4 days. That'll open up my primary fermenter for another wort load. Any...

I'm doing this in the basement where daytime temp (Atlanta) stayss around 68. The heating belt is a small one, about 1/2 inch in width, and only gets a little warm. I had been moving it up and down the fermenting bucket. Now it's off. The percs have slowed to about 1 every 20 secs.

Thanks. No more heating belt. I'll wait a couple of more days for the perc to stop. I think I will do the second (clearing) fermentation. The brew will be long gone before it has a chance to get stale from any extra O2.

OK. I pitched the yeast, dry, around 6PM Sunday. Right now, Wednesday 1:30 PM (4 1/2 hours short of 3 days), the fermentation has slowed to about a perc every 6 seconds. That sound about right? Nottingham yeast, Brewer's Best Red Ale kit. Room temp around 70, and I've got one of those...

Right. Same thing happened to me. The batch cooled down to about 60 when I added the wort to the 3 gal in the fermenter. I'll bet this is an easy thing to calculate. Fo rexample, you have 3 gal of chilled water at 45 degrees in the fermenter. You want a final batch of 5 gal at 70 degrees...

Rehydration may have been the right thing to do, but I just scattered the dry yeast over the wort and gave it a good stir. That was yesterday around 6PM. This morning, 6AM, the air-lock is rockin'.

Oops! I did add the cooled wort to 3 gal of filtered (non-boiled) tap water that had been placed in the fermenter. Now what? What signs do I look for that something is either going good or going bad? Thanks.

Thanks. I'll do the brew pot ice batch with the lid on and occasiionally gently stir watching the thermometer in the pot. When 70 degrees, I'll dump in into the fermenter and then add room temperature water to bring it to 5 gal. Then I'll dry pitch the Nottingham.

Thanks for quick reply. Your suggestion to just pitch it dry without rehydration into the fermenter is same as instructions I got, so that's what I'll do.

Have got two packets of Nottingham yeast, one with expiration 3/06 and the other with expiration 9/08. Should I even try the older one? Would it hurt to re-hydrate and pitch both? 5 gal. is target. Thanks.

I've read several ways to cool the wort quickly, the most important point always being the avoidance of introducing air (oxygen) when the work is at a high temperature. Some people say add the 2 gal. of hot wort to the fermenter which already contains 3 gal. of chilled water and immerse the...