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Three weeks should be plenty to carb up and will be good. It will continue to improve with time as it conditions further. Double edge sword being that after a few months(around 3 imo) your fresh hop aroma will begin to fade.
I know a few pros in the industry that insist beer must be drank fresh.

Hi HbgBill, Hopefully these answers will cover the questions, 1. I see in Section Q there is some verbiage about priming. However, I don't see where to input the amount of sugar I actually used. I primed to 2.2 volumes using 1.4 oz (40gms) of corn sugar. Fill in the Box marked Secondary Volume. This...

As lylo says sanitation and sterilization are different. Something could be sanitry but not sterile. Common method of sterilization is autoclave. Can be achieved on a home level with a cheap pressure cooker and steaming the yeast containers for 20-30 mins. I would advise against using bottled water ...

Looks good to me. A lot of different specialty malts there. Could be quite a complex taste all together. Keep track of all your figures. That way when you have your few brews done you can start thinking about Section X. For example in your case you might have done 5 or 6 brews and can reasonably con...

Yeah mate I would give it a stir and if possible just check and see what temp its sitting at. Depending on the yeast but most ale yeasts will continue to work at 12 deg but a lot slower than in the 18 deg band. For optimal results you want that fermenter sitting at a constant temp.

The only thing I could think to add here is to make sure to stir the mash. Ive been told to stir every 15 mins and to take temp measurements while stirring. Easy enough to get warmer or colder pockets in a mash so the idea is to stir it up as mush as possible without having to commit yourself to an ...

What temp is it fermenting at tota? If it gets too low the yeast may drop out of suspension. Commonly a lot of people advise giving the fermenter a gentle swirl to get the yeast back into suspension and kick it off again. This I would recommend picking up the fermenter and gently swirling the beer r...

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