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for me, more time is more better. I've left beers in the secondary for4-6 months before and they were great. If you have the patience then go for it.

Its been 4 days and now its starting to smell sour. "What do I do?" - Marty Chang

10 gallons on national homebrew day. =8934

Perle, Hallertauer, Tettnanger.

$hitty. I just finished a 10 gallon batch of Dead Guy Ale.:mug:

14 oz of hops in a 4 gallon batch? Sounds like a bitter to me.:mug:

If your ever in the Tacoma area there's a place on 56th that's called "BEERS OF THE WORLD". They have over 700 different beers. Last week I paid $13 for the 120 min and I really wish I didn't. I had to force myself to finish the whole thing. It tastes like ......... if you shoved a handful...

Batch Size: 10 gal. 9lb wheat 6lb 2-row 4lb chocolate 1lb biscuit 2oz. Goldings (60 min) 1oz. Goldings (10 min) American Hefeweizen yeast I recently (5 weeks ago) brewed a dunkel that I THOUGHT was infected due to the fermentation vessel I used. It smelled like a septic tank...

20 gallons yesterday. 7763+20= 7783

Hoegaarden. First six pack of that. Nice and clean. A little too dry to be refreshing (i'm doing yard work today). On tap is my Knee Kicker Amber Lager. I don't wanna talk it up too much cause its my own but it is a well balanced amber with a great finish. Enough aroma hops to make a mouth...

I've left a wheat beer in the primary for 4 MONTHS with no problem at all. As I recall, that was one of the best beers I've brewed.

I agree 100%. Beer is beer. There are markets for ALL kinds of beers. If its 110 degrees out and I've been bailing hay all day I would KILL for a cold Coors or Bud. But I don't drink it on the regular and I never pay money for it. The article has a point that the movie is comparing...

another 10 gallons of dunkelweizen 4940.5

I had a buddy over the other night and was explaining the process to him. We were talking about knowing when fermentation was done and I explained the hydrometer and taking readings. He asked me something that kind of got me thinking... Would a reading from the top of your vessel be different...

I lay carpet for a living and I'm in a different house three to five times a week. The ABSOLUTE FIRST thing I think about when I get started is "If I owned this house where would my brewery be". Also, I had to sleep on the couch for a couple days cause I spent the last $1200 I made on...

20 gallons last sunday = 3929

I believe this is a 6500ml yard glass. It holds about 9 beers. and the little one

I've got 20 gallons going. One is a wheat the other is an amber lager (kolsch yeast). Its been 7 days and the wheat went from 1.061 to 1.021 The kolsch went from 1.064 to 1.022. How good/bad of an idea is it to pitch an ale yeast on the kolsch after bringing it up to 68?

I would just hop on craigslist and get a whole other fridge/freezer for free. I bet there are at least 20 on my local c-list for free right now.

no filtering, ever, for anything. Cold crashing. anything that doesn't fall is meant to be in your (my) stomach.