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My beers tend to have larger head bubbles, and not the thick, creamy, even lumpy head I associate with my favorite bought beers... The head lasts long enough, and there's nice lacing as I drink, but the bubble size is generally more what I associate with soda than with beer. Brewing full...

Does anyone know anything about the Danby DKC445BLS? (not the bigger 645) It supposedly holds a pony but not a half-barrel. Does anyone know if it can hold cornies? :confused:

What IS secondary fermentation? I know what a "secondary" is for clearing, and everyone says it's not actually secondary fermantion... Northern Brewer's kits, some of them specify secondary fermentation... are they talking about an actual process, or just bulk aging in a "secondary"?

I've got a beer that's been just over 3 weeks in primary, and still has a 1/2" thick sticky looking krausen... I just realized that there is some fuzzy funk growing in the blowoff jug, and quickly switched it out for a sanitized airlock... but was struck me was that the blow off jug was still...

I'm moving a batch from Primary to Secondary this week, and I plan on washing the yeast, and using it in another batch this weekend. Should I just repitch all that I end up with after washing? Should I make a starter with a portion? Should I pitch just a portion?

I just brewed NB's Phat Tyre kit, and it was my first time doing a late extract addition... Now, I killed the flame with 18 minutes remaining, added the LME, and restarted the fire and added the 15min hops... It took me a good 5 minutes to get a rolling boil again. (SP10 burner, 8gallon...

I'm doing a Hefe this weekend, and I'm wondering if I should do my usual starter? Isn't some of the character of a hefe because of overworked yeast?

I made my first starter (2qt water, 1cup DME, & a smackpack) for my last brew... and I guess I had built up the effect too much in my mind. It was 24hrs old when I pitched it, and I was expecting rapid results, a bubbling blowoff within 2 hours or something... It just took off as usual...

I've got a Belgian Tripel happily fermenting away in the Primary at 70*, in my diningroom... I'd like to move the secondary to the basement, right now I've got the carboy down there full of sanitized water to see what temp it settles at, and that seems to be 60*.... Is 60* too cold for...

I'm brewing Northern Brewer's Belgian Tripel, and I'm using a bucket as a primary, with a 1/2 blowoff tube to a jug... I'm now glad I did, since there's some krausen in the jug (Day 4). Do I need to clean this out, or just let it ride? -Boondoggie