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Thanks for the fast responses. It was in the primary for about 2 weeks and in the secondary for about the same. I was just worried since I don't normally use a secondary and this beer is supposed to be very high alcohol (8-9%)

I transferred a batch of what is supposed to be an extract imperial stout over to a secondary about two weeks ago. I cracked it open today to check on it and it looked completely clean. Like, I didn't see yeast or anything on the sides above the beer or on the lid. In the primary the...

Ok, so a bottling bucket is the way to go. Whats the best way to get from the bottling bucket to the bottles. I've seen some buckets with holes for attachment near the bottom.

I need to bottle soon. What are the bare necessities I need for bottling. I can I do it without a bottling bucket? Can I just use a racking wand and hose? Will priming the beer in the fermenter be a bad idea?

http://www.beersmith.com/Recipes2/recipe_154.htm this was one of the recipies I had in mind. It sounds like it meets your recommendations too! Any chance I can round off these amounts to something less specific. For example, liquid malt is always 3.3 lbs when this recipe wants 4. Also, it calls...

I'm still a beginner brewer (bottling my first beer Saturday) so I thought I'd get some help on my next brew. I love the Foreign Extra Stout style. I love the combination of the roasty and fruity/raisin flavors. How is this accomplished? I assume it has to do with the choice of yeast. I'm...

Interesting. I was contemplating a Belgian style beer because they tend have many spicy notes already.

I'm a beginner brewer but I decided I wanted to try and combine two of my favorite things, curry and beer. The only problem is, I'm not sure what style of beer would work best with the spices that would be involved. I'd love to bounce some ideas off you guys and maybe even get some suggestions...