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Thanks all. I think tampering with it now is the greater risk. There is roaring fermentation now at about 36 hours (actually was visible, albeit slow at about 3 hours after pitching the starter). So, leaving it alone seems the more prudent choice at this point. I sincerely appreciate...

After starting my batch, I discovered an error of adding about 12 oz too much DME. Are there any compensations to make early in the primary? Or later in the secondary? Total ended up with about 3 lbs DME and 6 LME along with 2lbs specialty grains. Any thoughts?

Thanks---I had read about the chilling further, but didn't know if that would apply in this particular situation. The yeast was Nottingham and it probably dropped to mid/upper 50s. As I read, 62 is the lower end. For the first time, I used Cooper's drops. Every prior batch, I had used the...

Here's a question for you brewing veterans: I brewed a batch of red ale and all seemed to go along fine until the bottle conditioning stage. Due to some significant distractions at the time, I let the bottles go for a couple of weeks in lower than ideal temps. They probably dropped 4-6 degrees...

Thanks, Big Ed.

I am a somewhat novice brewer, having brewed about a dozen batches to date and am starting to get into the complexities a bit more. A problem has surfaced, however, that I can’t quite figure out and have read conflicting information. I have a all-grain recipe that has been converted to extract...

Once in the secondary fermenter, how much re-invigoration of the fermentation process is to be expected and how much is too much? Should this cease within 24-48 hours? Does this suggest a lack of adequate aeration in the primary? Is this always a self-limiting situation with no significant...

Thanks for the advice, gentlemen. Just in the past couple of hours, the fermentation seems to have progressed to being quite vigorous. The lock is releasing a bubble every 8-10 seconds. I was simply discouraged by the lack of activity early on. Fingers remain crossed.

I have made wine for 20 plus years, but am a novice at home brewing (this forum is great, by the way....). I started a new batch approximately 30 hours ago and didn't notice any obvious fermentation activity for the first 24 hours (no bubbling from the airlock). Wort was at 76 degrees when...