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Sorry for the late reply. It was freakin' amazing! Everyone loved it. Came out a tad light, much lighter tasting in body than I expected. I was hoping for a more yuengling type body but that's how creme ales are I guess. I would absolutely recommend dry hopping this one however. Seemed to be...

I left mine fermenting in secondary for at LEAST 4 months now...wonder if it's still ok or should I just chuck it? I just forgot about it completely! Man I never do that with beer and if I did, I would most definitely pitch it down the drain..

Just as an update, swmbo doesn't have problems with beers not using mr. Beer yeast or beers fermented under 65F. Something about the fermentation temp really set her headaches off. It's odd, but I've narrowed down the root causes. Better ingredients, stable ferm temps, long primary all...

What was your recipe again? Hops and malt were added?

Oooh, how was it?

I've been doing 62f fermentation for 2 weeks and 62f conditioning for 2 weeks for a few batches now. I have to say, I'm way happier with the taste than when I used to do 70f for 2 weeks on both.. Way less esters and off flavors, way better taste, cleaner fermentation, the list goes on and on.

I'd make sure that 75 degrees didn't cause the bottles to produce co2 more quickly than a lower temp might have firstly. I know I do things a bit differently at 62F, but you should be ok up to around 70 or so. 75 might be too much? I'm not sure, but it just seems high is all I'm saying.

Well I've never actually brewed one that's been this low before! I will certainly let you know how it is by posting in this thread again. Next time however I will try very hard to get it to 4% perhaps a bit over that, maybe 4.2% or so.

Tastes great. It turned out fine. I still want a microscope or something to figure out what that issue was, but i can tell you it was safe. Should've simply relaxed and had a homebrew. Finishing up the rest of the bottles this week.

Thank you!

sorry, it was a 2.5 gallon batch. Fermentation has already begun so I added a can of blueberries already in hopes that it will up the ABV a percentage point or so. We'll see! Thanks for that link, it's real helpful!

sorry if I posted in the wrong thread, I just realized where I was :( doh!

I brewed up this concoction yesterday: .75 lbs Cara-Pils Malt 2 lbs CBW Golden Light DME .5 oz. Saaz @60 min .5 oz. Saaz @10 min Safale US-05 I'm going to be adding a can of liquified Oregon Blueberries in heavy syrup to the mix once it finishes fermenting. I got a gravity reading of...

And, I need my carboys back! :)

Do I really need to leave in the secondary for like 3 months or can it simply age in the bottle? All my beers really do their clearing in the bottle so I'm not ultra worried. I do, however want to try some cider!

They recommend adding it at secondary time. Yesterday I added 2 tablespoons xylitol and I'll see how it tastes in about a week or maybe two just to benchmark the progress. I do worry that my cider won't be exactly clear at the bottling stage. It was cloudy to begin with, cloudy at fermentation...

That's the plan. I've got this gallon in secondary so I'm wondering if adding the sweetener now would make it taste funny. I usually just use corn sugar added to the bottle for my beer endeavors, so back sweetening is new to me.

Thanks for your input! When do you add the sweetener, right before secondary? Do you simply add it to the mix without shaking and let it dissolve or do you somehow try to mix it in?

Marshall Marzen Boogie Bock PRS Porter Digitech Diactyl Ale Haha, I could do this all day..

Power chord porter Mackie marzen Shurefire Brown sugar lager All have been brewed lol. Clients really love the idea.