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SSBrew - 728
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  1. I

    Using the "1-2-3 rule" in small batch brewing

    What are some factors that determine conditioning time? Temp, yeast, etc.?
  2. I

    Using the "1-2-3 rule" in small batch brewing

    I've been brewing for a few months now. Strictly 1 gallon batches. I've been reading a lot about the average time to spend on primary fermentation, secondary, bottling. Many brewers suggest using the "1-2-3 rule" (1 week in primary, 2 weeks in secondary, 3 weeks bottle conditioning). I'm...
  3. I

    No fermentation in primary after 48 hours

    I know this is a common occurrence but my instincts are telling me something is wrong. I recently brewed an IPA and it's currently in the primary. I haven't seen any CO2 activity for 48 hours. In fact, no observable activity whatsoever. I know conventional wisdom says "wait 72 hours" and/or...
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