I started primary 5 days ago. On the second day it had a healthy yeast cake on top. Day three it began to fall and yesterday, so day 4, it went all the way down. The temp is at 70 degrees and is an ...
I'm brewing a Belgian dubbel tomorrow and have a 3-lb can of pureed apricot. I don't know if I should add it into my primary after a few days of initial fermentation, or if I should wait a couple of ...
I've been extraordinarily lazy lately and have kept 2 of my beers sitting around for some time. What is the longest you've kept your beer on primary and still had good results? I'm hearing arguments ...
When crafting an original recipe, how do brewers determine the length of time at each stage of fermentation? Obviously, several factors weigh in, including the exact composition of the wort, the ...
What are the differences between fermenting a beer solely with Brettanomyces (or some blend of sour yeast) versus adding it to the secondary after primary fermentation with a non-sour yeast?
Over here PJ asked "How do you differentiate primary to secondary if you keep it in the same bucket?"