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Thanks. That is the kind of info I was looking for. I don;t think it will freeze but I can not regulate the temp like I could in a fridge. I just settle it out into the other vessel and bottle in a day or 2.

I’ve never tried this before and wonder if a modified version would work. I have a stout that has been fermenting and is ready to go. I usually shift to another carbon to settle out the solids. Can I set this carboy outside for a period of time, 6 to 8 hours? Temps outside in high 20 to mid 30...

I have almost what the recipe calls for in Fuggles hops. The alpha acid content is lower in that than the Chinook and GR Northern Brewer hops that I have. I'm not trying to be cheap or a"beer snob". The supplier is 120miles away and I have a limited amount of time to get underway before I...

I guess the crux of the question is how much does the finishing hop effect the end product? Specifically what does "willamette hops" do vs other hops. I'll check my supply and see if I can post a copy of the recipe

I just purchased some ingredients for a brew and failed to pick up the finishing hop. It calls for a "Willamette" hop. What happens if I use whatever I have on hand? I have some hops in the fridge from previous bathes. I have never tasted this new recipe so would not know if it changes the...

I figured on letting the yeast act up for 4 or 5 days then put it in my shop which will be below 55, since I turn the heat down while out of town. Gone for 3 weeks for work. Some literature I have read speaks about dead yeast laying in bottom of carboy affecting the taste.

I intend to start a new batch of beer, a lager. When I was discussing it with the guy at the beer store he mentioned a secondary fermentation stage. I intend to brew this and then leave town for 3 weeks. Upon return do I need to put it in another carboy and let it sit/ferment for another...

I buy a package of yeast from the brew store along with the ingredients for that particular batch. This being only my 3rd batch I am going strictly by the recipes that I purchase. I learn much better by hands on rather than theory. Being away from home for a couple of weeks at a time causes...

Great ideas, thanks for the different views. I have been trying to keep it around or above 70 deg. The carboy is in a closet with the door closed. The closet also access the crawl space under the house. House temp is generally low to mid 60's. The batches during the summer month had very...

I live in Alaska, cold climate inside and out. We do not regularly keep the house at 70 deg so my beer is no kept warm enough for the yeast to work correctly. Does anyone have a carboy warmer to recommend? That seems to be the only way I am going to keep this warm enough during the...

All recommendations against the 2 stage fermentation are sound. It can stay in this carboy for a month with no problem. I do have room for another 2 inches of liquid which will of course yield another couple of inches of beer. Is it a bad idea to add a bit more water?

So I started to ferment a carboy last night. I inadvertently did not fill the carboy as full as I could have. The yeast is working slowly, probably due to low ambient temp in the house. Can I remove the lock/cap and pour some warm water into the jug. Both to raise the level/content and raise...

So 3 to 4 weeks in the carboy / fermentation is a plan. I am gone for sure 3 weeks at work and I like to get going a few days prior to leaving and it takes a day ot two upon return to attend to the beer bottling task

I was led to understand leaving it to ferment for what I expect to be 4 or 5 weeks is exceptionally long and may result in some off tasting flavors.

I have a question on the 2 stage fermentation process as suggested by the staff at the brewing store. My work schedule keeps me away from home for 2 or 3 weeks. What I have done previously is build a brew and put it to ferment and depart for the 2 or 3 weeks. It was suggested that I let it...

3/4 cup added prior to bottling

My 1st brewing I added 3/4 cup of sugar at bottling time. The 2nd batch, which was over carbonated, I added 3 cups of sugar to the wart prior to fermenting. I mixed it in while the wart was hot prior to cooling it and pitching the yeast. The current batch I have waiting for me to get home I...

So I have a 5 gal carboy fermenting in the closet. Tried a recipe form the store called Anchorage Steam Beer. It will be about 21 days between the time it was put in the closet until I can tend to bottling it. What are the benefits of using malt extract instead of sugar at bottling time?

Ok here is another question. When I put the air lock on the 2 batches I have brewed the fermentation has pushed the cap off and expelled a lot of foam making quite a mess. Would running a vent tube into a milk jug or other container with water in it suffice? I work out of town for 2 weeks at...

Yea after reading my initial post I see that, my bad. I am at work and no records with me. I get home in a week and will try this again with less sugar I guess. I believe that I added 3/4 cup per the instruction s prior to bottling