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I have picked up some cedar chips (don't ask me which genus) from my LHBS and received a challenge to try in on a pretty good IPA I have. Reading through the forums I can see a little goes a LONG way. I'm going to pull a small sample and test it out with a couple shavings prior to using it on...

I am now going through the same process with the 3724 yeast. So far I've had a week of fermentation. At the mercy of the summer weather the beer has hung around 70 - 75 sometimes up to 80. So far I've dropped 14 points (1.054 - 1.040). Did either of you move the beer to a secondary to get it...

I have been simply pouring the cooled wort through a mesh strainer (a bit messy). I was curious if anybody has heard of the extra trub (from pouring through a strainer) adding some "rough" flavors by sitting in the fermenter. There was one batch where I siphoned and noticed a much clearer...