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When it comes to secondary fermentation: 1. Do you have to leave the bottled kombucha in room temperature before placing in the refrigerator or should it go directly into the refrigerator? 2. Can 12oz beer bottles be used or do you need to use grolsch bottles? 3. For the proper amount of...

I have been search for the proper amount of irish moss for batches less than 5 gallons. The consensus is 1 teaspoon for every 5 gallons. I usually make small batches 2 to 3 gallons and I haven't found what is the proper amount of irish moss to use. For batches less than 5 gallons, what is the...

Yesterday, I brewed a Belgian Chocolate stout recipe from Briess. The yeast I am using is White Labs WLP575 Belgian style yeast. The yeast had just expired so I made a yeast starter a few days ago. I pitched the yeast into the wort at the temperature of 66F. This morning, the temperature was...

I just finished fermenting 2.5 gallons of hefeweizen and 2.5 gallons of dunkelweizen. I tried several priming sugar calculators and it seems the amount vary depending on the calculator. I be using corn sugar for priming and I am not sure which calculator to use. First, the calculators ask for...

My batch is 5 gallons and the fermentation temperature is around 70F. Some of the calculators online vary in the amount of corn sugar. Why is that most of the priming sugar calculators differ in amounts?

I have been fermenting the Northern Brewer extract recipe for Mustache Envy stout. I contacted Norther Brewer and their customer service told me to use 5 oz. of corn sugar. I have been trying out priming sugar calculators and the amounts vary between 3.5 to 4.5 oz. Does anyone have any advice...

This extract recipe states to add the oak chips 7 to 12 days prior to bottling. So I plan on following the recipe.

I have been brewing a extract recipe from Northern Brewer called Mustache Envy Belgian Stout. I have been fermenting the wort for about 4 weeks and it is time to add the oak chips to the wort. Do the oak chips need to be sanitized prior to adding it to the wort or do I just add it? Also, the...

To answer your question, my digital thermometer probe died in the middle of cooling the wort. I ended up replacing the probe. That is why the temperature displayed 80 degrees.

Not at this time.

I brewed and bottled a dry Irish stout (extract). It has been a week and I decided to check the temperature where the bottles were stored. The temperature is about 58F. My thought is that it may be too cold for the yeast to carbonate the beer. Should I be concerned? Are there any methods to...

Room temperature is around 64F to 66F.

When the temperature reached 78F, I unplugged the brew belt. As of this morning, the temperature stabilized at 70F. At this time, it don't I will need to use the brew belt unless the temperature falls.

Just to update: I ended up picking up a brew belt. I pitched the yeast into the wort at 57F and I attached the brew belt for a few hours. When I can home, I found the bucket at 68F (without the brew belt). I turned on the brew belt for a few hours and the temp went up to 78F and the airlock...

DaWhip and Flars: The temperature range for Safale S-04 yeast is between 64F to 75F. If I pitch the yeast in wort at the temp of 54F to 57F, won't that cause the yeast to become dormant? Also, what if I used a brew belt? Would that work/help?

I don't get what happened either. When I added water that I was to use to complete the wort, I ended up short 1 gallon. The wort temperature was 64F. I had to boil more water to add. After boiling more water, I had let it cool down for a few hours but it was still to warm to add (120F). I...

I am in the process of brewing a dry Irish Stout extract recipe for 2.5 gallons. I cooled the wort to 64F and I added additional water (at 82F) to get the wort up to 2.5 gallons. Unfortunately, the wort temperature dropped to 57F. The dry yeast I am using is Safale S-04 and the temperature...

Thanks for the information everyone. Kent88: What if a extract recipe has either all LME or split DME and LME. So I just use all DME?

I would like to take a 5 gallon extract recipe and use it to make either 1 or 2.5 gallons but I am not sure how I can accomplish it. Is it as easy as proportionally adjusting the amounts? If anyone have any advice, I would appreciate it. Thanks.