Recent content by daddyzero

Just throwing this out there... has anyone ever actually labeled any of their beers before?

What can anyone tell me about using wood as an ingredient? I'm on my second batch now, a partial mash Irish red ale that is bubbling away like a champ in the primary, and for some reason I have a definite urge to put some wood in there when I rack it to secondary. I read somewhere that oak...

I was thinking and a question has come up in my mind :confused: . I realize how important it is to make sure that everything that goes into your wort in sanitary to avoid infections, but what about adding dry ingredients either to your primary or secondary? If I wanted to drop a few star...

Good to know. One time I asked a friend of mine who is a geriatrician just what the health risks of cooking in aluminum are and this is what he told me. The only time cooking in aluminum can contribute to risk of alzheimers is if you are cooking something highly acidic in it (spachetti sauce...

I'm curious about something; I know that aluminum is sort of universally frowned upon in the metal community, but what are the real disadvantages of using an aluminum brew kettle. The reason I ask is because there is a Vietnamese supermarket in my city that sells these ridiculously large...

Man.. all of a sudden that airlock is popping like mad. This stuff really does have a life of its own. Now I'm debating whether I should wait for what's going on in there right now to stop or go ahead and move it over to secondary. It's already got a good beer smell to it.

It was dry yeast which did come with the kit, I didn't do a yeast starter but I rehydrated the stuff in some warm water instead of just pitching it in dry. The wort was just a little above 60 degrees when I added the yeast, and I have been fermenting at a constant 74-75 degrees. I stirred it...

Here's my situation, I started my first batch 71 hours ago and have yet to see any real activity. There are these tiny bubbles that gather in the airlock, but nothing that really makes me think that there's fermentation taking place in there. I haven't been able to make it back down to the...