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Thanks for the replies. I boiled water with the sugar and put it in the bottom of the bucket before racking. The vow into the bucket was slow and steady so maybe it didn't get distributed as well as other beers. I'll give a little stir next time. Happy Holidays.

My neighbor and I made our 4th brew a few weeks ago for holiday gifts. We opened two of them today and while they had good flavor, one had heavy carbonation and the other very light. We used priming sugar in the bottom of the bottling bucket while racking just as we always have. Any thoughts...

Im not using a hydrometer yet and it is still sealed up tight. Thanks for the quick response. I will lert it ride and see how it turns out.

I'm relatively new to this and on my third beer. My first two I bottled per the instructions at two weeks. I will not be able to bottle this batch at two weeks and wondered if there would be a problem with going out another 4 days in the fermenter before I bottle. Any risk ?

Having a New Belgium "Accumulation" winter seasonal. Only 88 degrees here today. Winter is just around the corner.

Thanks...the name says Pilsner but the yeast says ale yeast. I don't have the original yeast package. Temp is staying around 76 and has been fermenting for 4 days. Any sense in cooling it down now and agitating or do I leave it alone and ride it out ?

I live in Florida and just brewed an "All Malt Pilsner". The directions that came with the recipe didn't really specify what temperature the beer should be while fermenting and I'm concerned about the heat here. Any ideas on what the temp range should be and the best way to cool it down if...