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That is very interesting. So if you keep your temperature within the range of the specific type of beer (ale, porter, stout, etc.) does it matter if it varies a few degrees? Im asking this because I would like to make some beer this winter and ferment in the house, but our temperature drops...

I may need to leave in the primary tonight. Will it be ok if the temp drops to 60 before I bottle tomorrow?

I pitched at about 70 and I have kept it at 64/65 for two weeks in the primary.

My beer has had it's time in the primary and I am ready to bottle. Unfortunately, it's been sitting in a temperature controlled fridge in my garage and the outside temp has dropped the past couple of days making the temp in the fridge drop below the 64 bottom range of my ale. If I bottle and...

I appreciate all the sound advice. This forum is a huge help to us newbies!

That is good news! The directions say to ferment for 5 days and then transfer to a secondary for 8 days. Is that necessary?

I opened the spout on the pail and took out a little for a reading - 1.025. I also opened the lid and saw a foamy top to it. So am I still in the safe zone? I noticed the airlock was a little loose, so perhaps that is why I did not see any fermentation?

I pitched the yeast at 72 degrees. I can't remember the type of yeast but the clerk said it was a California yeast that was equivalent to the Whitbread called for in the recipe. The yeast was liquid and bubbled over when I opened the lid to pitch. So I would assume it was active and ready to...

I recently brewed a holiday brew from the Brew Master's Bible. After four days, I have still not seen any bubbling in the air lock. I realized today what my mistake was... Instead of using 6.6 pounds of premier unhopped pale malt extract, I used 6.6 pounds of dry malt extract. How can I...

I will check out the local liquor barn and see if they have an autosiphon. That sounds like the way to go. I had a full boil, but I did stir it slowly for most of the boil since my last batch burned to the bottom. I guess this kind of kept it from reaching a rolling boil. Would that make...

Its been 3 weeks and there is still one bubble per minute. I guess I need to take a reading now. What is the best way to do this with a glass carboy? How do I carefully take off the air lock and then drop a hydrometer in there...and then read it through the dirty carboy?

So it sounds like Ive got nothing to worry about. Hopefully my reading was off, but in the worst case scenario, I just need to give it about 3 weeks to ferment in the primary? Then take some readings to see if its level for 2 or 3 days? Thanks for the advice. I can sleep now. I checked it...

Yep. I used two 3.3 cans of hopped amber malt extract syrup, but I cant remember the brand. I used centennial hops - 1oz 20 minutes before the end and 1oz two minutes before ending boil.

It was 72. The hydrometer looked like it was on 1.09...so I added one for the temp to make it 1.091.

I hope your right, ajf. I had to read it through some bubbles, but it seemed pretty close to that.

Thanks for all the great feedback! The recipe said to expect 1.046 or slightly higher. But....the recipe also said to use the American Ale Wyeast 1056 and I used a British Ale II Wyeast (cant remember the number but something like 1335 sounds right.) I also stirred this one a little more...

Ive searched the forums for a similar question and couldnt find it, so forgive me if this has been addressed somewhere else already. Ive made several batches of beer and they usually turn out pretty good. I use the amber ale recipe in the Brew Master's Bible. This recipe calls for an...