Recent content by paramedic007

After a week and half the gravity is almost 0. What the hell?

not really sure where to start with this one, the reason for this question is to help a navy vet save some dollars on his wine bill. I am certain he is a main contributor to the bottom line profit of carlo rossi (about 12 bucks for a gallon) or the boxed wine franzia (9 or 10 bucks for 5 liters)...

I am glad you told me that, about priming the bottles. I opened the first bottle of mr beer american light, and it was decent, then the second bottle got opened up and it was sweet and little to no carbonation. So I waited another week week and a half and tried another one, it was the same...

When using an airlock, I read, when the bubbles are 3 seconds apart it is ready to bottle. Is that accurate? Also when priming with dextrose, how much in each 12oz bottle? Thanks, any help is much appreciated, this is my first "real" batch, the first two were mr beer all american light, it...

If I mix the 300g of dextrose in with the HME and the liquid malt extract, do I put sugar in the bottles during bottling?

From what I have read about this, I am going to mix the HME extract, dextrose, liquid malt extract, bring to 5gal mark, pitch yeast, airlock. The step I am considering adding is hop pellets, which I read is done during the boil. At what point is this wort supposed to be at a boil? The reason...

I have coopers IPA HME, dextrose, 2lb liquid malt extract. Recipi calls for HME, 300g dextrose, 500g DME. Brew store did not have DME, only liquid. How much of the liquid equals the amount of DME, that is called for?

If I mix the sugar in with the wort, I do not prime the bottles with the sugar, during secondary fermentation, right?

Two questions: I have a mr beer light, that is ready to bottle, I read earlier on here, that you could possibly boil the total amount of sugar, and mix it in the the batch, and then bottle, but it may stir it up the sediment. So my idea is to drain the brew into my other my mr beer container...