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Thanks I guess I'll just have to wait and taste it since it is almost to pitching temp now.

I thought I vorlaufed enough but apparently not. Know have grain in my wort and will it sink in the fermenter or will it ruin the taste of the beer? Any advice thanks guys

Thanks I did what I could for what have lol my brews are my babies I cannot kill that because of my stupidity

So far since I'm fairly new to brewing beer I've only used cambden tablets and my beers and wines have been fine isn't here something i should use that is better? I'd hate to screw up a good brew due to poor care by my own part

Would hot water and a good scrub make due?

I used it for a fruit wine and I sanitized it for that but then just outfit on the fermenter for my beer but I didn't realize I forgot to sanitize it

The problem is its my only one and its in the middle of fermenting so should I take it off and wash it or something?

I forgot to sanitize my rubber bung is is going to introduce bacteria and kill me fermenting beer?

I did pretty much the same thing with the amber I brewed a couple months ago and it came out fine. I'm fairly new to this still but i jumped right in and never used a kit but purely off of hat I research ( hours and months of research) but so far my beers have been great, just get iffy about things

I boiled 3.5 gallons of wort my recipe is 6 pounds of light dme and then 1.5 of specialty grain. I lost about a half a gallon during the boil and once I added it to the fermenter I top it up to the 5 gallon mark. Did add too much water?

Wow that cleared up a lot actually lol thanks!

My last batch of amber ale came out pretty good as far as taste goes however some of the bottles did not carbonate as well as others, and even the ones that did carbonate didn't seem to have enough. I am using the 1 liter ez cap bottles and 3/4 cup of priming sugar. Am I using to little priming...

Thanks for the advice, I think I might try oaking and bulk aging this time

My first wine I aged in the bottles, Is there benefit or more pluses to mass aging with oak chips? I don't brew often enough to get a small oak barrel to use

This is my second batch of wine, my first one was decent but a little acidic I didn't test the acidity for this batch either. It's still in primary, can I test and adjust still and how or what do I do to lower the acidity?

Thanks I've only made one batch of wine prior to this so I'm still new to it

My wine is fermenting in the primary stage at the moment some say I should stir it every day, is this correct?