Recent content by johnsmh2

Its an Edwort Haus Pale Ale

I left a packet of Nottingham Dry yeast in an unairconditioned room for about a month. The temps were probably 85 degrees. The packet says to store refridgerated, is it still ok to use this packet?

I usually set the pressure to 10-12psi for 3 weeks. Using only a half full 5 gallon keg should take how long to carb? The same or 1/2 the time?

I have searched and searched and get tons of different answers, which is awesome but drives me crazy. So I am looking for some advice on all of your previous experiences with this topic. Lets say I am making a EdWorts Haus Pale Ale (which I am) Which would end up with better beer overall...

Thanks for your help! I can't wait!

Tomorrow I am attempting my first PM. I have read the sticky on how to do an easy PM and I feel fairly good about the process. Ed Wort's recipe: Mini Mash You might be able to do a mini mash with 5 lbs. of light DME. Heat 3.5 qts of water to ~168/169F in a pot. Heat a gallon of...

Made my first batch of apfelwein, followed the instructions exactly. Left in primary for 2 months. Been in my kegger for 2 months or more. It has been very very good but has a taste that reminds me of champagne. My friends all like it but have said the same thing. Is this normal?

Does it make a difference If I make this in a 7 gallon fermenting bucket instead of a 5 gallon carboy? (I still would plan on making a 5 gallon batch though) I was reading the first 10 pages of posts and it looked like everyone was using a carboy. I don't have a free one so I was wondering...

Thank you!

Last night a friend gave me an unused wine kit from 2006 made by Grand Cru, will it be any good to make or is it to old?

How hoppy of a beer would you say this turns out to be? Same level as a Sierra Nevada? More or less? Thanks!

I may just be overly paranoid, I was checking the gravity and a hair dropped in the bucket. I was able to siphon it out though.

even with the wine kits?

I just started making wine. I know with beer that sanitation is a big concern. I have heard with wine that it is very difficult to ruin a batch compared to beer. Is this true and if so what is the reason?

Pretty new brewer, only a few batches in. It seems that this forum highly recommends the Haus Pale Ale brew from EdWort. He gives the recipe for all-grain, mini-mash and extract. Under the extract version of the recipe he says to do a full boil. For those of us who do partial boils how...