0
votes
1answer
107 views

Newbie brewer: beer sample tastes strange

my first batch was a little tricky, lots of mistakes made. Ive got some questions. Its a Pale Ale (US-05) (6.5 pounds of Pilsen malt - 1.5 pound of Carared - 1 pound of Oat Malt - 0.8 pounds of ...
5
votes
1answer
174 views

interesting formation in fermenting beer

Anyone have a clue what these formations are in my Kolsch style beer? Been in secondary for about 3 weeks due primarily to lazyness. I cleared with gelatin about two weeks ago and it's nice and clear ...
10
votes
7answers
6k views

How to clear beer

I am brewing my first homebrew an American cream ale. Was just reading into secondary fermentation. In the directions and books I've read it seems to suggest doing this. But as I search online and ...
2
votes
1answer
106 views

What advantages do I gain by putting my mead into a secondary before bottling?

I have always used a secondary fermentation container for my beers and meads in the past. Today I had a conversation with two different coworkers who mentioned they put their mead from the primary ...
11
votes
5answers
5k views

Early vs Late secondary fermentation

When do you start your secondary fermentation? Some people wait until the bubbles of the wort stop completely, others leave the wort in the fist fermenter for 3-4 days and then move on to secondary ...
7
votes
3answers
2k views

How much chocolate extract should I use?

The Young's Double Chocolate Stout clone recipe I'm about to rack to the secondary in two days calls for 0.33 ounces of chocolate extract. That's less than a tablespoon. The bottle of chocolate ...