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Thanks for all the feedback....much appreciated. Going to get some extra Plastic buckets to avoid this again in the future.

So some clarification is needed on my end becasue I've read a lot of different opinions based on high fermentation temps. My main question is basically after inital fermentation is done in a controlled temperature environment, 7 -15 days depending on the beer, what effects can occur afterwards...

HSA as an argument against a vorlauf doens't add up for myself either. I don't have any issues vorlaufing, however if people are experiencing the possible side effects that were originally posted, then maybe they can look at there vorlaufing process, try and change it, and see if it solves the...

I understand the importance of aeration before pitching the yeast however I made the mistake of waiting too long to pitch the yeaast after the beer was aerated (Damn giants game ! ). I did a split 10 gal batch with a friend and his took off like a rocket, mine fermented but not nealry as much as...

Yeah I use Oxiclean however I don't use corona bottles - they are clear and unless you are carbing and bottle conditioning in a dark place your beer could get off flavors due to light exposure or so ive read.

There is more than one way to label your beer in order to decifer it from the other ones - marking caps works for me. So Common So Cheap.

SO I get a lot of poop from my homebrewing buddies about my Botteling Process. They hassel me becasue 90% of my botteled homebrews are in bottles whose Label has not been removed. I work a FT and PT job, have a SWMBO, and rather spend my time perfecting my brewing process rather than soaking old...

Puree worked great for me. I used a simple wheat recipe and added a Apricot Puree into the secondary when I transfered it. I had great results -good flavor but not overwhelming you can only smell a little hint of it but the aftertaste leaves a nice flavor on your tounge urging you to sip some...

I have an apfelwine in the carboy as we speak as well - I think I'm at two weeks. Curious though - when you bottel are you carbonating as well. I didn't hear you mention it and if you are carbn it - how long is it taking for a bottel to carb?

ANIMAL HOUSE - can't believe that hasn't been said yet.

you should all just Kick it OLD SCHOOL - unless you have things to do Bed bath and Beyond - Home Depot...if you have the time.

Speaking of Starters. I made my first one yesterday using a Belgium Liquid Yeast. I boiled two litters of water with 2 cups light dry extract - as directions on the yeast packet said - brought it up to room temp and then pitched the yeast into it after aerating. SUPPOSEVELY you should see some...

So I'm in the middle of making a extremely hoppy pale ale (toungue Splitter - off of NorthernBrewery) and it will also be my first attempt at dry hopping. After reading a lot of the threads posted in regards to dry hopping process a talked to my local homebrew supplier and what she said was...

DARK AND STORMY STOUT - You get that Recipe fro, the HB Store in Winooski VT. If so let me know. I made one with similar or exact ingredients. I don't have my recipe book available to me right now, but would be more than happy to give you my notes.

Just make sure that whatever tool you are "skimming" with is sanitized. I would hate to read a later thread about someones beer being contaminated while tranfering to a bottlering bucket. I've known someone who went through a similar expierence and ran into contamination during his botteling...

phiggins80 - I'm intrigued by the Carbomb Stout - Mind Sharing the recipe you used ?

Yeah Try to remember to Let me know. I'm intrigued.

I would listen to "gabrewer" above. however if you do decide to pitch some more yeast to see if it helps the fermentation process it wouldn't drastically effect anything - just a little more sediment to work around. I would move it to a spot with a higher temp and take a reading a little later...

I don't have any expierence with this recipe or anything similar to it but it sounds pretty delicous. I made a similar Stout without the addition of Coffee. I'm not full of answers but thought if you didn't want to sacrifice the whole batch - and have the equiptment - Do a half and half. that...

Wondering if anyone in the Vermont area can point me in the right direction. I need a place that will Refill a 5# CO2 tank. Any and All Help is Appreciated.