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Thanks for the feedback. I'm planning on a secondary temp of around 55. I do not have the ability to control temperatures that finely yet (raising it a temp per day), thus I'm going with what my main floor and basement temps are. My thoughts were that if it is still going, then it is still...

Brewed my first tripel 9 days ago. Also created my first yeast starter (Wyeast 3787) for this beer which appeared to go well. It has been fermenting at about 66 in a glass carboy with a blow-off tube. Checking it tonight, I am still getting a small 'glug' in the overflow every 13 seconds or so...

If it is supposed to be like that, then I am very happy. :mug:

Just tried my Northern Brewer extract honey weizen. Was wondering about what seems to be a heavy amount of yeast which is almost in suspension or is VERY slow to settle back out. There does NOT appear to be anything off with the flavors - although I am fairly new at this. I know wheats are...

Thanks for the feedback. Will definitely try pouring most of the beer in a glass, trying it, then swirling and topping off to see the visible and tasting note differences. I think I'm pretty good in it not being anything adverse like hops. This went through primary and secondary and I was...

Safale WB-06. Thanks for the info so far.

Follow-up: To educate myself, I opened another test bottle after two weeks and found progress - a little more carbonation and a little bit of head. After 19 days, I put a bottle of the honey weizen in the fridge for 24 hours and just tried it: MUCH better. Flavors better, head better...

In reading the style guide for German wheats, it states "A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking)". The honey weizen I just opened had a noticeable amount of yeast left on the bottom of the bottle which required a swish of water...

Thanks for this. And thanks to all for the feedback so far.

So I'm still in the n00b category, but I've been trying to absorb as much reading/listening/viewing as is practical to learn the 'art' of brewing. In doing so, it seems as though some brewers - home and craft - are producing batches and are able to provide tasting notes for them extremely...

Given the manufacturer's spec sheet (pdf) said 6 weeks, I figured I'd be pretty close if I tried drinking it after, say, 6 weeks. My primary was in the correct temperature (around 64) for two weeks. Moved it to 54 for one week. Then racked to secondary and left at 54 for two more weeks. I guess...

Just opened two batches of beer to find both flat in their bottles. One was a honey weizen, the other an Irish red. Both sat in primary for three weeks, secondary for two, and bottled at room temperature for one. The "room temperature" was about 63-66. As I got next to no carbonation and no...

No, no leaks. Tube is good. And I'm not planning on dropping the temp until I know that the action has stopped. So if I need to keep it in the warmer temp for 3 weeks, I'd do it. But I'll eval it after 10 days before making the move. Need to look up what to expect for a FG on this. Regarding...

Still brewing my first few extract kits, so still learning. I did two batches this past weekend: An Irish blonde ale, and a Dunkelweizen (OG of around 1.080). For the blonde ale, I used a Wyeast 1084. For the Dunkel, I used two packs of the Danstar Munich wheat. Both are in 6.5 gallon pails and...

I'm making the same beer and will also be adding lemon to it. I have a 5gal batch in primary and will be racking it to secondary today. I am actually splitting it into two 2.5gal batches - one with and one without the lemon zest for comparison purposes. Will be using one lemon and soaking the...

I've only brewed a half dozen or so batches, but am looking to start 3 more very soon. One extract kit I'd like to try is a Belgian (double or triple). I have read several comments about exploding bottles due to the high carbonation and how to minimize this from happening. One thing I've...

That's where I got my kit. Got exactly 1.040.

That's why I wanted to wait a bit before moving it. My guess is that the primary job of the yeast will have passed, but what secondary job it then plays is not known to me.

Danstar Nottingham.

I've got a batch of Irish Red in the primary (bucket) which was pitched on Saturday. It's been suggested that I keep it in the primary for 2-4 weeks, so I'm shooting for 4. Right now, it's stored in on the main floor of my home where it stays 64-68, which is in the range called for during...