What's the maximum amount of time for primary fermentation, assuming the beer is going straight to bottles next? Will it over ferment and then fail to carbonate, if left too long in a carboy?
Just curious what most brewers are using these days as far as software goes. We are going to have to make a decision in the near future about this. BeerSmith? ProMash? BeerTools? Any others I ...
I'd like to start corking some of my more delicate brews. Is there a reason to switch to corking? Certain styles? And, is it difficult/recommended for a small setup? Thanks.
The Imperial Stout I recently bottled, smells a little fruity, and has a strong tart taste up front. Is this something I should be patient with, as it may go change? And, how'd it happen?