Re: Airlock stopped bubbling after 2 days of aggressive bubb It also depends on what you're brewing, the health of your yeast, the temperatures, etcetera. I just bottled an Oktoberfest today which only bubbled aggressively for 2-3 days. Sometimes that's a good thing, sometimes not; I use a...

Yep...Perfectly normal and just about unavoidable with bottle-conditioning. Most of the major manufacturers filter their beer and then force-carbonate, hence the nice clean bottles. There's not really a need to worry about off-flavors either, I've found bottles I've brewed 2 to 3 years ago and...

I like to stock up a little bit on ingredients, and every once in a while I'll just brew a batch with whatever I need to use up, like some random yeast packet, or steeping grains I forgot I had. In my newbie days, about 10 years ago, I started a 3-gallon batch and realized I only had a pound of...

Thanks so far to all. Yeah, I didn't even think about chlorinated water supplies, which applies to me... maybe i'm just fortunate regarding chlorophenols or it's not noticeable enough, but like I said I don't brew competitively either. Oil/lubricants used for commercial icemaking equipment...

The brulosophy article was indeed a good read and very informative! The principle makes sense; high flocculation with more particles mean that there are more large particles to 'latch onto' smaller particles and everything settles out quite well. I'm a big fan of weissbiers, any Hefeweizen in...

Another "yes" to the question. When I first started, I'd have a lot of gushers. I finally figured out that I was priming correctly, BUT I was getting impatient. As soon as the airlock activity stopped, I'd prime and bottle but it was likely the primary fermentation wasn't finished yet so that...

Good question. I just started a batch last night, 3.3 lbs of Briess Munich plus 1 lb of light DME in a 3-gallon batch. 1 oz. of Hallertau for 60 mins, 1 oz. of Tettnang for 10 minutes. Fermenting at around 72 degrees. I was using some ingredients I found leftover in an extra bucket, used Safale...

Hey all...New to the forum here, and have been homebrewing for about 10 years now, either extract or partial mash. I hear all the time about how ice isn't a good bet for chilling the wort (adding ice directly to the wort, that is) because of possible bacterial contamination. Same goes for tap...