Look into getting some fermcap. It doesn't matter how big your pot is, you risk boilover which sucks. Fermcap will prevent it nicely. Also, santize everything.
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I can't tell you the last time I really bought beer. Once in awhile, i'll pick up a 6 pack of mix and match. I have friends that are bartenders so I get my bottles for free. Probably have around 20 empty cases sitting in my basement.
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I've personally noticed a bigger flavor profile when I either add things into a secondary for a week or at bottling. Flavors that I've added during boil haven't come through much.
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I actually just did a kit where it told me to pour the wort right into the cold water that I had in my fermenter.
The winter time was great, i would just put my wort outside.
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When you open some of the different ones up and take a sniff, you will know why they use which hop for what part of the process.
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I have all the tools, I just misread the directions. I always just sprinkle the dry yeast on top, wait 10 minutes and stir a couple of times.
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I was brewing up an IPA the other day and when it came to pitching the yeast, I read the back of the packet and didn't totally follow directions.
I usually just pitch the yeast into the wort and call it good. Reading the packet, it wanted you to boil a little water and throw the yeast in when...
I have two competitions coming up in May and needed to get things rolling. I am using the same base beer for both and then I will flavor and modify later. I took two 5 gallon kits and just doubled up production and did them together. I brewed an IPA that was supposed to start around 1.050...