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nice. i started it in january specifically so it would be ready by summer.

so, i tasted my apfelwein that i pitched on 1/4 today. It was good, but it didn't taste very "Apfel-y" at all. In fact, it tasted very much like a standard white wine. A sauvingon blanc, i'd say. I've never made my own wine, so i'm guessing the flavor all comes from the montrachet wine...

what's the purpose of a starter? Is it to introduce actively fermenting yeast into your wort so there is no lag time, or is it simply too add a large volume of yeast so that they don't have to do as much reproduction? I made a 1/2 gallon starter but my brew day got postponed, so after...

Does anyone know how to express the ratio of gravity to gallons of water as an equation, so they can be manipulated? For example, if my efficiency is low, I'd rather boil down more to hit my target gravity than hit my target volume. Since specific gravity already is a ratio, it's throwing me...

Not to derail this thread, but how the hell do you guys get this stuff so cheap??? Bulk group buys?

yeah I have a second just in case. I usually exchange them though, so it would be hard tomget an accurate tare. I guess i just have to dedicate 1 tank entirely to brewing (no grilling) and see how long it lasts.

How do you tell at what rate your burner uses propane? And what's the best way to tell how much is left in a tank? (measuring pressure or weight, i'd presume...)

how do you guys run your chillers in the winter? Don't you turn your spigots off from inside so the pipes won't freeze?

Hi- I apologize. I'm sure this has been asked a million times, but I want to make sure I have it right. I'm going to make a Scottish 60/- Untitled (the second one - with the specialty grains) and I'm not 100% on my mash/sparge calculations. This is a five gallon batch. So, I would start with...

Yeah I already have 2 aluminum pots - the 5 gal I used to do extract in, and the 6.5 gal that came with the turkey fryer (which, incidentally, was incorrectly advertised as 7.5 gal - thus my search for yet another). I figure, I'm going all-grain, going to get a 10 gal kettle so I can do 90...

homegoods - nil wal-mart - nil costco - nil Found 3 restaurant supply stores: 1 wasn't open to the public, the other two only had SS steel up to 20qt. 40 & 60 quarts were aluminum only. looks like i'll be ordering online after all, and waiting another week (if i'm lucky and get it by the...

homegoods, eh? I've been in there a few times but never noticed any cookware - seemed like all tchotchkies to me. I'll give that & costco a try.

Hey do you guys know where I can get a ~32qt stockpot? I just want to run out & pick one up & not deal with shipping, etc. Seems like most retailers only carry up to about 20qt. I live in Northern NJ, where we have about 3 of every chain retailer on every highway.

malty sweetness & fruity yeast esters = yum absolutely anything else (added fruit, honey, non-fermentable sugars) = blechhh!

so your starter kicked up a few days later?

Hope so :) I was just expecting to see something like this: Brewing - Yeast Starter on Flickr - Photo Sharing!

you know - there was a layer of sediment at the bottom - I just figured it was trub & stuff that settled out of the wort, but it was made from DME without any hops. Maybe that was it. No kreusen at all though.

I made my first starter last night. According to the directions on the wyeast propogator pack, boiled 2cups LME in ~2L water. Cooled. Pitched. I took the pack out of the fridge & smacked it about 3 hrs before i pitched. I believe it was starting to swell, but it wasn't completely ballooned...

i tried some vinegar but it didn't seem to do much. Should I boil it with it, or just wipe/scrub it? How do I know when it's clean?

Hi- Getting ready to use a copper immersion chiller for the first time on saturday. Anything I have to do to clean it before I use it? It doesn't have any of that green corrosion that copper sometimes gets, but it's slightly dull. I soaked it in oxiclean and it came out looking the same. It...