Because I'm getting a little behind on bottling (Want to drink these March 21st).... What's your opinion on kegging, carbing a few days, then bottling a week ahead of drinking time? Also, I want the keg for another brew to take on 21st. Would you carbonate then bottle all the way up to that cap? Is ...

I read somewhere that if you can let it set in the fermenter 2-4 weeks, then a keg for a couple weeks in 35-40 temps, it will really clear up. I needed that fermenter, but used a 5 gallon bucket for that other batch. All is good. Temps are warming up here, so I probably only have time for a couple m...

Well I got me a couple hydrometers and the Kolsch wasn't stuck after all. I am glad I came here for advice. Thank you all.

I used a hydrometer for the OG, but it slipped out of my hand and landed on our concrete floor. I have a refractometer as a backup and got my latest ready from that. I am guessing your final brix reading was around 6.75 brix? Which from 1.048 OG is around 1.013/1.014 FG. I will look at it again, to...

The yeast I used is Wyeast 2565. I used a hydrometer for the OG, but it slipped out of my hand and landed on our concrete floor. I have a refractometer as a backup and got my latest ready from that. I will go shake it up a bit and also bring the temp up. I'll check back in on it in a couple days. It...

I brewed a Kölsch 10 days ago and got it into the fermenter. Activity was very good and fermenter was 62°-64° F. Temp is still in that range, active fermentation has subsided and zero activity is coming out the bubbler. OG was 1.047 and I am currently at 1.027. I’m hoping that it’s still fermenting,...

Thank you for saving me from disaster. I haven’t had a bad batc( yet, so no need to start with this one.

I want to smoke the oats for a Smoked Oatmeal Stout.
It's actually a Brew Demon 3gal batch of Shedu Oatmeal Stout. Can I add some smoked oats into the fermenter? If so, how much in a 3 gal. batch? How long would you smoke them?

Anyone here have any experience brewing anything similar to this recipe?
https://www.northernbrewer.com/products ... recipe-kit

Just wondering about your thoughts on taste.

Thank you. I am going to toss the Amarillo and wait three days, then keg.

Hayzer, I use to secondary quite often for a few reasons, 1) I had a 6.5 gal fermenter and 3 - 5 gal carboys and could brew more often that way. 2) We always did it on wine and I still rack wine atleast once but usually more. 3) A lot of the stuff I was reading at the time still recommended doing i...

RickBeer wrote:
Likely written by someone that doesn't know better.

OK thank you

Why a secondary? The recipe I used told me too. The first time I use a recipe I follow it as closely as I can. Sometimes the temps during fermentation are out of whack, but the rest is pretty spot on. I don't really want to bottle or keg right now anyway, so I've got this one tucked away and out of...

5 gallons of Rye Beer started 1.5.20 and into the secondary on 1.15.20. More to come though!

The OG was 1.064 and it is now at 1.015 and I think it is finished fermenting. I racked into a secondary, but took a pull off of it to taste. It tastes fine, surprisingly. I put a little club soda in the glass for carbonation and re-tasted. It tasted great. I had 12 ounces of it right off the fermen...