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I was just wanting to show the Krausen head I had on this Ale. It has been in the Primary for 7 days at about 65-70 degrees. This is my 3rd batch, but my first with liquid yeast. BTW I used Cheese's recipe

Thanks for the tip on the (hot sauce) jug score. I will have to ask about that. Kinda on the same subject, do most bars cooperate with you to get their old bottles?

Well I was thinking about dividing it right after I pitch the yeast. I will get an air lock for each.

Wanting to know how many have tried dividing a 5 gallon batch into 5 1 gallon jugs to experiment with flavor additions? Such as fruit and spices.

Adding to this oxidation subject..........How do you know for sure you have oxidized the beer? and I was also want to comment on the bubbles in the racking tube. I may be wrong but isn't your beer slightly carbonated in the primary and as you rack it off it should release that trapped CO2 in...

I just recently bottled for the first time and was wanting to know if there is a window of time to be concerned about exploding bottles. Assuming normal temp range is the first, second, or third week when it is most likely to happen? I was also wanting to know how refrigeration affects the...

Well I am making an amber ale and it is almost time to bottle, I tasted the last sample and it seemed to taste "watered" down. I dont know if this is from being "green" or if I didnt use enough or steep my grains long enough. The flavors could develop over time but since I am new I dont have a...

I was wanting to know what your beer tastes like just before bottling. I am not sure what GREEN beer tastes like could someone explain that a bit better. I know that before bottle it will be flat (no carbonation) but how close is this to the final result?

Well I have a 6.5 gallon carboy now for Primary and the 5 for secondary. All future batches will not be disturbed as much. No I do not have a hydrometer, but it is on my to order next list.........

I will add that the bubbling has slowed significantly, still cloudy though. I was wondering if the double transfer oxygenated the beer too much and activated the yeast.

I never actually saw a gnat inside the carboy but a couple were floating in the airlock water

Ok, I know my methods are not proper but this is my first batch. I have the necessary equipment for future batches now. This is what is going on. First I am making an amber ale from all DME with grain and Munton Dry Yeast. Everything was going fine, beer had sat for 10 days when I decided to...