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I prefer Better-bottle all the way. Glass is dangerous, lots of accidents happens with glass.. People got their arm open because of broken carboys.

haha! Not often indeed! I started it 2 weeks ago. I boiled 10 Liters of wort for 1 hour. I thought I would collect 6 liters but I amazingly only lost 1 liter during mash+boil! Maybe I'll experiment with just half of it..

I have a smoked porter in secondary and I don't really like it, here's why: Recipe SG: 1.064 / My SG: 1.060 Supposed to yield 6 Liters / Yielded 9 liters (yeah i know.. small BIAB batches) I just tasted it and it does taste smokelly good, but also watery and...

Not a good idea to use fruit puree. Unless you want puree in your finished beer. Use sliced apricots instead.

This is what I built: http://www.wortomatic.com/articles/38DD-Mother-of-a-Fermentation-Chiller. Works well...But your idea could work as well, I know basicbrewing.com used a similar method, but it was for lagering in a bathtub.

I poured in 5 bottles of Cream Ale, that I heated up a little to remove the carbonation. We'll see! why? stronger bottles?

I'm bottling now, a ginger beer. I thought I had 1.5 gallon of beer in the carboy, so I added 1.5 oz of dextrose. But instead, I have 1 gallon of beer! That means bottle bombs, right? Can I add finished beer to the bucket to make 1.5 gallon?

it's interesting. I never thought going that far! You could try a batch of mead!

I use a wireless meat thermometer from walmart.

There's always plenty of headspace during my fermentation process. I'm brewing 2 gallon batch and I use a 5 gallon carboy for primary and a 3 gallon carboy for secondary. I guess if you follow Murphy's law of brewing, you'll be ok (From John Palmer's book): If you keep messing with it, you will...

I made a 5 gallon batch, full boil, last winter and it took nearly one hour and a half to get a boil!

Oh now I understand. Thank you! So the trub is normal, but i'm supposed to leave it in the brew pot.. Might explain why my last batches had no head at all and a poor carbonation..? Today I transfered the wort into another vessel, and later I flushed the trub down the toilet! Also I pitched...

I'm brewing my third all-grain batch using BIAB method and I always notice some kind of mud at the bottom of my fermenter. What is it? Is it normal? It's not yeast as my yeast is currently floating on top of my beer! Picture below: PS: On the picture, it's a Ginger Beer 24hr after...

No, don't worry. The extra sugar, if that's the case of course, will add a tiny extra amount of alcohol.

My LHBS has both kind, but I'm in Canada and beer with twist-off caps are sold everywhere. And yes, it's the plastic gasket that is different. Non-twist off gasket is wider. Oh and yes I used Saran wrap:D

Twist-off bottles needs twist-off caps (and a benchcapper). And twist-off bottles are as good as non-twist off bottles. Once, I used twist caps to cap non-twist bottles. But I had to I use plastic wrap to get a better seal....my guest didn't like that!:D

I use a 4 gallon pot, but I make 2 gallon batch. After the 90 min mash, I raise the temperature to 170F and then I take the bag out. After, I add water and LME.

harr, I think that I screwed it up! I siphoned some tiny chunk of fruits while bottling.. and now there's a strong fermentation going inside my bottles! :mad: Now I know why the recipe asks for "sliced" peaches!!:o

I use a laser printer to print my labels and I use milk instead of glue. To get commercial labels off, I just soak my bottles into hot water + sanitizer (in my case it is Oxysan).

Feel free to comments my first AG batch! On feb. 13 2010, I brewed a Peach wit: Jimmy Carter's Peach wit 6 litres batch 8 litres water before boil. 1.5lb 2-row malt 0.9 lb wheat malt 0.3 lb flaked malt 8,49 grams hops 2.4 lb fresh peaches, pitted and peeled 2 cups of hot water...