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  1. Hi gang I made a recipe that calls for the addition of 2 tbsp of vanilla after fermenting for 7 days. Can I boil the tablespoon to sterilize it? Or do I have to mix up an extremely small batch of starsan? Is there another method for sterilizing a single utensil?
  2. I just finished making the brew - I have the inkbird set to 70 for fermentation. The temperature currently reads 81, so the fridge has its work cut out! does that sound ok?
  3. this is a porter - I am too new to homebrewing to understand the yeast differences
  4. I think you're confusing fermentation time with conditioning time. oops - you are correct - I meant conditioning time
  5. I am confused about the recipes. I printed out the older one before Mr. Beer updated them and now I see 3 different temperature ranges: old recipe - between 65 and 70 new recipe - between 70 and 78 what hotrod said - between 64 and 67 I guess 70 would be the closest to overlap all of them? Also, the fermentation time varies greatly between the new and old recipes. The old one says at least 6 months, but the new one says 2 weeks. That is quite a difference!
  6. I used S-04 ale yeast and have been fermenting at 64 degrees; today is day 14. So, I am almost following your suggestion perfectly. I can bring it up to 68 right now and then cold crash tomorrow for 3 days and then bottle. If I am reading what you wrote correctly, if the beer ferments in 7 days, then taking gravity readings on day 14 and 16 seems pointless (and a waste of some beer) because it will almost certainly be redundant in showing that fermentation is complete. Do I have this correct? thank you
  7. I think I am going to "split the difference" between 1 and 3 weeks. I will take a gravity reading after 2 weeks and then again 2 days later.
  8. I asked the same question on the Coopers' message board and got the following response: "Just do what you normally do. An ale shouldn't take any longer than 7 days to reach FG. Add a few days for yeast cleanup and you can have it bottled after 11-12 days, 2-3 weeks to carbonate as normal." So, I am very confused now as to what to do.....
  9. thank you - this certainly simplifies things (although makes me wait an extra week)!
  10. I have noticed that the Mr. Beer recipes say to ferment the beer for 3 weeks for bottling. But the Coopers recipes say to use a hydrometer to do gravity tests after 7-10 days and, if stable over 2 days, then to bottle. Is this simply a case of Mr. Beer trying to make things simpler and not bother with using a hydrometer? Or is there really a difference in the products?
  11. I just poured in the raspberry after a week of fermentation. I did NOT stir or mix the raspberry; I just opened the lid, poured it in and put the lid back on. Was this the right way to do it? or should I have stirred it a bit? It is probably too late now to do anything anyway, so I hope I did it right....
  12. Thanks for the temperature suggestion. The recipe that I posted above says to add both cans in the beginning, but Mr. Beer has since modified it to be one at the beginning and the other a week later. Thoughts?
  13. Hi all I am going to make this recipe tomorrow - https://www.mrbeer.com/rapturous-raspberry-recipe It seems pretty straightforward, however, I have a question about the fermenting temperature. The recipe calls for Safale S-04 yeast and a temperature of between 59 and 68 degrees. This is a pretty big range. Since I have a temperature controller on my fermenting fridge, I am able to keep a consistent temperature. Can anybody provide any advice on where I should try to keep the temperature? thanks in advance!
  14. I am reviving this thread as I am about to make the Coopers recipe - Toasted Island Coconut Porter https://www.diybeer.com/au/recipe/island-toasted-coconut-porter.html Before I get started, I have some questions as I am a new brewer and this will be my first time trying anything other than the standard cans: 1) The grains I got from Coopers are uncracked. The recipe says to use a rolling pin, but that doesn't seem like it will ensure that I get all of the grains. Alternatively, my local home brew store (who would not crack the grains for me) said that I could use a blender. But that seemed like it would cause the opposite problem and would disintegrate the grains. 2) I understand that I do not have to sanitize muselin bags if they are going to be steeped because the boiled water will sanitize them anyway. But what about the bag that will have the coconut and will go directly into the wort after fermentation has started? This one has to be sanitized, right? What is the best way to sanitize the bag, but then handle it to put the toasted coconut inside? 3) When I toast the coconut, do I sanitize the baking sheet that will go into the oven? 4) The recipe says to bottle for at least 4 weeks. I have sen several other porter recipes that call for 3-4 months in the bottle before tasting. This is a wide range, so I don't know what is accurate.
  15. thanks Rick One last question - do I need to use the heating side of the inkbird? Can I just plug in the fridge into the "cool" side and nothing into the "heat" side? If I do that, should I set the heat temperature to the same as the cooling temperature?
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