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I used a Vinator bottle rinser to sanitize my bottles before bottling today. My rinsing solution was just under 1/4 ounce of SS with about a quart of water. The bottles dried for a little while on a bottle tree as well. I realize now the concentration of SS was too high. Should I be...

I used a Vinator bottle rinser to sanitize my bottles before bottling today. My rinsing solution was just under 1/4 ounce of SS with about a quart of water. The bottles dried for a little while on a bottle tree as well. I realize now the concentration of SS was too high. Should I be...

Here is my situation: I have a ton of beer in bottles. I prefer to let them sit for about 8 weeks, especially the Scotch Ale which is still working out its green apply smell. The problem is that I do not have ideal cellar temperatures. My basement is around 65-68 degrees F, and that is...

This question was duplicated in another thread. Sorry.

On my third brew now. I've got a great looking Irish Stout in the primary (OG 1.047). I aerated it and pitch the yeast (Wyeast 1084) a little more than 24 hours ago. The most magnificent krausen I've yet to see developed by morning (in fact, as of this PM it looks as if it is already...

I'm keeping the concerns with my latest (and only second) brew separate. I've resolved the issue of sour smelling beer (I think), and I'm anxious to move forward. Here is another strange development--strange for me anyway. I racked my Scotch Ale after pitching some dissolved gelatin...

I see that there have been some threads about this topic in the past, but I've yet to find a diagnosis and some agreed upon suggestions. Here is the situation: I brewed a Scotch Ale a few weeks ago. After an appropriate time in the primary, I racked to a (well-sanitized) carboy two days...

I've had a scotch ale in the primary for 4 days. The attenautive phase is complete and the krausen has fallen. The beer smells terrific--malty and very clean (just how I like it). And while it may be too soon to tell, the ABV at this point appears a little lower than I had hoped. I have...

I have a Scotch Ale in the primary, and I may let it sit longer and skip the secondary. The primary has a tap, which I would prefer to use so long as it won't introduce too much sediment into the bottling bucket. Otherwise I'm inclined to siphon. Can I use the (hosed) tap while...

I just finished making my second batch of wort--my first with grain steeping (incredible smells!). My first batch of brew was a lager which turned out pretty well, despite not having ideal fermentation temps (a bit on the warm side). Today's project was a Scotch ale (Wyeast strain #1728)...

...according to Tim Powers, author of The Drawing of the Dark. It's a book of speculative fiction, and a real treat for lovers of European history, fantasy/sci-fi and beer. Here's a snip from a review: I read this several years ago, well before I started home brewing. It's a great summer...

Here is the background: My first batch of brew is a lager. It has been fermenting in a rather high temperature (66F). I simply didn't read ahead about ideal fermenting temperatures. In any case, the brew smells and tastes pretty good--nice and hoppy with no traces of the preexisting banana...

I'm currently fermenting a lager at 71-72F (thermometer is attached to the bucket), and noticed that it has that (in)famous banana smell. Last night I moved it into the basement (66F) and plan to leave it there for a few weeks. I plan to brew quite a few batches this summer, but will avoid...

Hello all, and thanks for all the great advice you folks give. I'm currently fermenting my first batch of wort. It looks and even smells great--yeasty, but fresh and earthy. My wife and I were fairly meticulous to ensure that our first brew would be something we'll enjoy. Sadly, we did not...