questions? um yeah!

[wntbtrbeer]

Ok, new brewer here so here goes. Thanks for your replies:
1) I plan to brew several batches this winter because I have no way to control temp in the summer here, so if I bottle in March and April will my beer still be good in December?
2) I'd like to batch several 1 gallon kits but I have a 6.5 and a 5 gal carboy. Is there any problem with fermenting in a vessel that much larger than the batch, if so what is the largest size carboy I should use for a 1 gal brew?
3) I'm reading that most seasoned brewers don't use a secondary fermentation but my recipe says I should. So should I?
I guess that's enough for now, thanks again

 

[tgmartin000]

Yes

Too much headspace can cause oxidation. ..a smaller fermentor would be better.

No. Unless you're adding fruit or aging long term.

 

[Singletrack]

If the recipe says to use a secondary, then you must. . (Period.)

Yes, I am serious. You must.

Don't even think about brewing "your own way" or "your own thing." That's not what this is about.

Yes, I am still serious.

Have fun!

 

[flars]

Is it so warm where you are that a swamp cooler would not control the temperature of a fermenting beer?

 

[wntbtrbeer]

average temp here is in the upper 90's frequently in the 100's so yes. I am thinking about getting a second refer for summer brewing, especially since I'd like to do a lager in the spring for summer enjoyment and some darker beers for the fall and holiday seasons.

Thanks for the input

 

[flars]

That kind of weather would kill me.

 

[unionrdr]

Hoppy beers won't last that long. Especially dry hopped ones. Hop aromas fade over time. Lagers or hybrid lagers/kolsch will last OK. Or stouts & the like. Try a swamp cooler with frozen water bottles in warm weather.