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I know it didn't NEED that long or to secondary, but I just wanted to. I'm chilling some in the fridge for a few days.

Never got back to updating on this one. I finally got her into the carboy and let it secondary until May 8th!! It's been bottle conditioning since then. So that was a total of six months of fermenting and secondary and then now about two and half months of bottle conditioning. Anyone think that...

Today was day #8 in primary so I'll open her up and get my FG reading tomorrow and transfer to a carboy for a week or two I think. I probably don't need to secondary but I need an excuse to use my new carboy =)

Was not aware, thank you for the advice.

Started a new brew tonight with a pre-hopped can of Cooper's Lager, 1.5lbs of Breiss Golden Light DME, 5oz of corn sugar, and an extra .5oz of Cascade hops. I dissolved my can of Cooper's into the boil and hopped the malt with additional Cascades for 30 mins (to possibly freshen the aroma of it...

Its still pretty flat! Could it be that when I primed the batch for bottling, I boiled the water in a Pyrex glass measuring cup the microwave and then mixed in the 3/4 cups of corn sugar? Or maybe these caps just didn't seal tight enough (I usually go with the Oxy caps but I went with the cheap...

It hadn't carbonated yet at the last point I had tried it, which isnt typical of my brews so I was assuming it was a dud for carbonating and curious to why that may have been.. Just put two in the fridge. When should I crack one open?

It has been bottled since September and it was in my pantry at about 75 degrees. I let it condition a couple weeks before refrigerating a few for about a week to try (they had barely any bubbles). I usually have good carbonation in my brews in that amount of time. I haven't opened one since...

Will do. I have about 40 something bottles to go shake up.

The "kit" itself is only the pre-hopped can of liquid malt, so the OG will only be about whatever the 3+ lbs of malt ferments to. I only have the extra 1lb of the golden light DME available to add right now so I was going to use some dextrose for the missing alcohol content I'm foreseeing. I'd...

I will try the shaking idea for now. The bottles have been conditioning since September at room temperature so I would think any live yeast still in there should have found all the priming sugars and carbonated the bottles. The beer tastes great so its a shame if it never carbonates but I wont...

I brewed a Cooper's Wheat kit back in June and racked the beer onto fresh pureed cherries, but I unfortunately didn't get around to bottling it until September =/ So the brew sat in secondary for roughly four months before it was bottled. For some reason the carbonation is almost non-existent in...

Modding Cooper's Lager Kit, help? I picked up one of the Cooper's pre-hopped Lager LME cans and 1lb of golden light DME. I planned on filling out the rest of the fermentables in the brew with corn sugar (dextrose) but Im not sure how much would be TOO much... Ive heard that you can really dry...

Thats kinda out of the temp reach to avoid off flavors I believe.. And for the temp to move around between 75 and 90 over a week back and forth I've heard is also big no no. I live alone in a tiny apartment with my AC kept at 75 and I'm always fine...

Ill wait... lol. Just glad it doesnt smell or taste like sour ass I guess...

So if it IS mold, whats the policy on drinking it? Surely you can't drink mold?!!! I don't understand this whole being able to drink bacteria just fine without getting sick THING... I scooped out that top layer yesterday and did a fairly clean job of "straining" out larger particles in the...

So what exactly is a brett pellicle? And yes this looks kind of like ramen noodles or wavy brain matter lol Gray in color and with little tiny chunks of cherry from the puree still floating around. If I were to try it out and it taste ok, will I run the risk of additional carbonation from the...

If I break this puppy out into a split batch, about how many pounds of my homemade strawberry puree do you think would suffice for some flavor to the half I rack it into (would be splitting a five gallon batch into two 2.5 gallon batches)? I blended about four pounds of the strawberries and I'm...

See, no one told me that I needed to get it hot.. Just freeze, that the cold would kill bacteria AND pop the sugar capillaries, Jerks.. I just wanted to make a true cherry wheat with real flavor, not that flavored syrup. Is it too late to increase some alcohol or introduce some magical SUPER...

Okay cool. Just curious what to call it. What do you guys think about me splitting the batch, racking half of it onto pureed strawberries, and the other half bottling straight? Do you think the strawberry, orange peel, and little bit of banana off-flavor will compliment each other ok?