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Hi Tyler. Don't think to much on it brother. As long as all your equipment is cleaned & sanitized you should be just fine.

I brew 3-4 gallon batches. Usually i just use tap water, but if i want to do a full boil i'll buy a few gallons of drinking water from the store. I've never had any problems with these methods.

Yes you can. I would not worry about to much head space. As long as you keep the fermenter sealed, you will be fine.

Hahaha. Yeah. I haven't answered a phone call since. Either that or I have my wife answer the phone, & say that I'm busy.

A few months ago i brewed an American red ale. Everything went well. Boiled, chilled the wort, then transferred it to the fermenter. Then just like Jhedrick83 did i took a phone call & i got distracted. I sealed up my fermenter & put it away. The next morning i checked on it & i noticed it had...

I agree with Miraculix. I've used that blue painters tape before too with success. However i think duct tape would work better. I would bottle (or keg) as soon as fermentation is complete. I would also highly recommend replacing your fermenter lid or gasket asap. Or get a new fermenter if possible.

Two weeks in primary, 2-3 weeks in bottle, then in fridge for about a week. I've never had any issues with this approach. My beer always comes out tasting great.

IMO priming sugar is always better that using table sugar. Table sugar tends to leave you with a hard cider flavor, because its a sweeter sugar. I would let it sit for two weeks, then bottle. ( Or keg) This will give the yeast plenty of time to eat up any byproducts that can cause off flavors in...

Citra is definitely my favorite hop. I use it almost exclusively. However, i also like casade, mosaic, & chinook. It really depends on what flavor profile your looking for. Me, i love that juicy citrus flavor. ( Which is why i love citra hops) Chinook is also one of my favorites, because i like...

Whats up John? As long as you sanitize everything that touches the beer, you will be fine.

On average actual fermentation takes about 3 days. So don't worry, everything is cool. I always ferment for two weeks, then bottle. The extra time allows the yeast to eat up all the byproducts (that cause off flavors in the beer) left over from fermentation. This will give you a cleaner...

No worries. Glad i could help.

If adding hops at 20 would make it to bitter, then maybe ill try an ounce at 10, & an ounce at 5. Then dry hop with an ounce.

Thanks guys for all the tips.

After the reply's that ive recieved im thinking about changing the hop schedule to 1oz citra at 20 & 1oz cirta at 5. Then dry hop with an ounce of citra.

So just have a 5min addition?

What if i take out the flameout addition? Do you still think that would be to much?

It sounds like diacetyl to me. If your making an ipa i highly recommend using US-05. It's a quick & clean fermenting yeast that imparts no flavors. What is your pitching temp? I've found that by pitching around 67-69 degrees fahrenheit helps reduce the off flavors. I usually pitch at 68. during...

The hops left behind in the pot are well spent. You are going to have to use fresh hops for the dry hop. I hope this helps.

Hello all. I hope everyone is having a good weekend so far. So i decided to try out this recipe that i thought of. Its a simple 2.5 gallon smash recipe. I'm not really trying to hit a certain ABV. I wont be adding any bittering hops, all my hop additions will be later. I will be using all citra...