sgoehner said:Well, I just started my first batch, it is just coming up to a boil as I type this. Wish me luck.
One quick question before I forget to about it again. I have been doing as much reading on here as I can and have read that some people people check the gravity througout the fermentation, is this necessary, or do I just run the risk of contamination?
sgoehner said:Ok, so I did something stupid and did more reading on the site. I kept reading to keep the fermenter cool, keep it cool, keep it coolish. I was running at about 70-72 and my yeast recommended temp was 65-74. I kept reading that the lower end was better, so I thought I would try to cool it down so that I wouldn't get the off flavors I kept reading about, so I put it in a swamp cooler and got it down to 66-67. Now the bubbling has stopped for the most part and I am worried that I knocked the yeast out, what the heck should I do now?
sidboswell said:do t
What he said...
Don't secondary unless adding something (e.g. Dry hopping, fruit, etc) or if it will be in primary longer than 4 or 5 weeks.
I put boiling priming sugar water in bottom of bottling bucket and siphon beer right on it, but if you are good, you could bottle from the primary ... Just do t stir vigorously when priming.
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