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Racking to secondary for dryhopping purposes alone is very unnecessary and more trouble than it's worth, especially as a newer brewer since you run the risk of oxygenating and spoiling the beer. It would make things easier for you by dryhopping right in the primary. Just toss them in for...

For IPAs: -3 to 4 week primary, including dryhop -Drop the dryhop pellets in the carboy and reseal -After 5 days, carefully rack with a mesh bag secured around the siphon to keep out any hop matter Racking to secondary carries the risks of oxygenation and infection. It is also an...

Thanks for this. I really appreciate the clarity. I was going to start it out at 67-68 F and that would have probably yielded a lot more Belgian/clovy traits. 62-63 F to start then. Should the wort be a few degrees shy of this target before pitching to account for the heat produced by the...

How much heat is typically produced during active fermentation? In other words, do you pitch this yeast at 62-63 F, or do you pitch it a few degrees shy of this target so that the bulk of the fermentation stays in this range instead of getting hotter via the heat produced by primary...

http://bjcp.org/faults.php About five of the most reported beer faults could be due to not giving the beer enough time in the primary and/or insufficient conditioning. I agree with the 3-4 week time frame. Maybe you could get by with 2 solid weeks if you're brewing a very basic low abv ale and...

Forgive me if I'm wrong, but isn't the main consensus in this thread to start fermentation at about 66-68 F and then free rise to 70-72 F after fermentation is complete? 62 F seems far too low for Conan.

Hello, What is required to boost my tap water to optimal levels for dry, hoppy IIPAs with low malt presence? Will a few grams of gypsum in the mash water do it? Calcium: 16 mg/L Chloride: 54.8 mg/L Magnesium: 5 mg/L Sulfate: 36.1 mg/L Sodium: 40.8 mg/L Bicarbonate: 55 mg/L...