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10,506+5gal of Kolsch = 10,511 gal

5 gal - American Cream Ale 5 gal - Leftover Lager 5 gal - Oatmeal Vanilla Stout 5 gal - Homegrown IPA 10388 + 20 = 10408

Thanks! I had made a concord grape wine last year and the recipe told me to age in bottles for 2 years. Since this was not grapes, I wasn't sure on the aging. Again, thanks........will have to sample in a couple of months

Made a 5 gal batch of rhubarb wine, allowed to completely ferment....transfered to a secondary, waited two months, transfer to a terterary, waited another 2 months and bottled. How long do I need to wait till I drink? Or do you just test taste until its gone? Thanks for any input....

I used about 1.5oz in an oatmeal stout and turned out fantastic. The "heavier" the beer, the more I would use. But I would think 2 oz would be tops.

I have left the beer in the secondary for a week or so, then dropped the temperature to clarify the beer quicker. Once the yeasts have done their duties, the taste would remain the same IMHO

25 years in October.....two kids, a dog, a paid off morgage....the American dream....

Thanks for the tip........Since I steep on an electric range, it would be a lot quicker to raise the temp of 1.5 gal vs. 2.5 gal thus shortening the time spent. I have not noticed a tannin problem, but anytime I can shorten the time babysitting the temp of the steep, the better.

Why only a gallon and half of water for steeping? I've been using about 2 1/2 gals. lately. My theory (only my thinking) that I would get a greater efficiency from the grains, much like that of hops on full boils. I must be mistaken. Explaination please, sir.

Since I feel that I am still learning about the hobby, any opinion on my beer is always welcome. I've been at this for a year and a half and still learning. So, as long as I get some honest opinions about the quality of beer that they "sample", that is the price for the beer. It's amazing how...

I guess I do more "sharing" than anything. Usually share a few with friends while golfing, social parties, etc, then send a few home with them after. Gets tough trying to remember who has bottles that need returning. Gets to be a pain, especially right now with 15 gal in secondarys, trying to...

From what I have learned, it really depends on the style of ale. Wheats do better at higher temps (60 degrees-up) while other styles like kolschs and steam beers you can almost treat a lagers (the cooler the better).

Also, if you cool down your secondary, things will settle out quicker...I have found. Being in NC, that may be harder than said, but if you can, it will help. I try to keep mine in the basement (less than 62 degees) and my 2ndaries settle out real good. May be try a wet teashirt.

I have found that with any of my fruit flavored beers, wheat or other, that the flavor really mellows out with age. Had a cherry stout that was overpowered with cherry, undercarbonated, and just plain harsh. I let it set for another month and it turned out great. Couldn't keep any around...

If you are using an extact recipe, go ahead and use some of the extract from what you are planning to use tomorrow. You will just add it to you cooled wort when you pitch the yeast. Yeast nutrients are not absolutely needed. Pick up a bottle next time you get supplies, cheap.

I am sure my technique is a bit of overkill. I soak my bottles in a light bleach solution (gasp!) for a half and hour, rinse out with a bottle washer, then place in DW for a cycle without any detergent. Has worked great for me. At least with this method, I inspect the bottles a couple of...

I wait for Ralph Nader to tell me in a dream the night before

Check the recipe, the type of yeast should be stated. The one "slap pack" that says "propagator" is designed to be used with a starter. The other, is designed to be pitched as is. I've gotten into the habit of making a starter for either one, things go better with a starter.

I treat the 1-2-3 rule as a minimum guideline. Leave in primary at least 1 week, in secondary - at least two weeks, and I learning with bottling, the longer you can wait, the better....the very minimum 3 weeks. Don't rush the process. I assume your fermenting temps are in line.

My Irish Red from Midwest got soooo much better with age. Your right, it was a bit grainy and had a bite to it, but it mellowed out after about 3 months in the bottle and turned out to be one of my favorites. Guess which is why it will be on the menu of future brews real soon.....I finished it...