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D-reset? Sorry im not sure what that is. Its still in the primary right now, but I was planning on moving it to the secondary on Monday.

So I have been fermenting a Vienna Lager. Since I dont have a spare fridge to use I have been keeping everything cold with a cold water bath and ice blocks. Well the directions for my recipe call for 2 weeks in the primary and then 2 in the secondary. So my question is, do I need to still...

I guess I need to do a little studying. Since it had a gravity/potential alcohol of 1.0/0.0 i thought that meant that there was no ABV. So whats the gravity rage that would indicate a beer is done?

So its coming up as 1.000, which is a little concerning.

Im not sure how to get into the carboy to test it without opening the to and possibly contaminating it. How do you all measure you gravity once its in the carboy?

I made a cider beer and planned on bottling it this weekend. But it looks like its still bubbling a little. It looks nice a clear, but you can see some bubbles still making their way to the top. The airlock is moving just ever so slightly. There are no bubbles on the top, but then again there...

Yeah that sounds about right. I live in San Diego, so during the day it gets into the upper 60's and then drops into the lower 50's at night. The water bath is an interesting idea, but again without a fridge I cant get the temps into the 60s.

No it was actually up at Pizza Port San Clanmente, I believe it was called Claudies IPL.

So I am interested in making a lager, but I dont think I can get the temps i need down far enough unless I put it out in the garage. The garage is detached and is mostly used for storage so it dosent get opened very much. But the temps stay cool in the day but i think they can drop into the 50's...

So I had my first taste of an IPL over the weekend and thought I would see if I could come up with a batch. So my main question, what makes an IPL different from an IPA? Is it just that you use Lager yest instead of Ale? Been trying to find a good base recipe to start with, anyone have any...

Revvy - amazing reply man. Thanks for great info. The reason I asked what equipment do you all use is because I thought a 5 and 6 gallon carboy was to much headroom. I was gonna see if my local home-brew store had a 3 gallon carboy or something. Right now I have a 6gal carboy and a 6gal bucket...

Since im just getting started with brewing and wanting to try batches I thought I would run smaller batches on the first runs and then move it up to the 5 gallon when i find ones I like.

How many of you guys run smaller (~2 gallon) test batches before going for a full 5 gallon batch? If so what equipment do you use, the same 5 gallon carboy or something smaller?

I haven't tried this recipe, but from other replies it looks like you can. You just wouldn't add the brown sugar. I would assume that after letting it sit for another 10 days in the secondary, you would rack it and add follow the same steps for bottling any other beer, bottling sugar. Am I...

So i am getting ready to rack my current batch of beer into a secondary fermenter. Is there anything that I need to do besides just move the beer? I dont add more yeast or anything, correct?

Thanks for the help! Well, off to the store I do!

I found this post that clears things up a little. https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/

For my third batch I decided to make pumpkin beer recipe that I found here on the board. Since this is only my third batch and im still learning a TON, I have a few questions to ask. Here is the recipe i am looking at: Recipe Type: Extract Yeast: Wyeast 1056 Batch Size (Gallons): 5...