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I checked the bottom...it is a number 2...what other info do I need?

Question: My Giant Eagle has a bunch of empty white buckets from the bakery for sale. They are selling for $2.50 each and they have a lid. Is this safe to use a primary for apfelwein? I would need to figure out how to make a air tight hole for the airlock.

+ 6 = 11,882

Yes, I found bottling beer much easier than wine. I have a benchcapper so I am done in about 20 minutes. I find it easiest to fill the bottles right over the dishwasher.

Does the aging in the bottle make it taste that much better? Just curious b/c mine tasted pretty good after 6 weeks or so..........Right now the supply is not keeping up with demand so it is hard to keep it around for long.

My first batch never really cleared but tasted great. My second batch cleared in about 5 weeks (I did add yeast nutrient...not sure if this helped). I bottled the second batch in 6 weeks and it tasted great.

+6 = 11,089.5

I bought a grill cleaning brush at the dollar store and use it on any stubborn bottles. I never spend more than 30 seconds on a bottle.

Sam Adams, Great Lakes and Sierra Nevada are very easy to get off after a 30 minute soak in hot water. Widmer is a little tougher to remove. The top of the Negra Modelo is tough (but a cool little bottle).

Thanks All. I brought it to their attention and they sent me another kit with another liquid yeast (all within 24 hours). I already have the kit in hand. I did not make a big deal about it, but told them what was in the kit and asked how/if I could salvage the batch. They said to let it sit for...

I purchased a belgian wit kit from Grape and Granary. I followed the instructions and did some research after the fact (that is definitely my mistake). I wrote all of the details in my recipe log and was curious as to what my brew would taste most like, more like a Blue Moon or Hoegaarden. When...

I refrigerated a 12 pack after two weeks and they still don't have much head (bottled Jan 13). The beers that were at room temp for 3 weeks have a good head to them. I have no idea why. I started my next batch, a belgian wit from Grape and Granary and I think that I am going to put a few in...

I just want to report back that all ended well. Time was what the beer needed. I am drinking a glass at the moment and the smell is gone. I would recommend the Morebeer American Brown Ale. Currently I am waiting for Grape and Granary Belgian Wit to cool so that I can pitch the yeast

I just hope that it is closer to Blue Moon than Hoegaarden. I know that most people think that Hoegaarden is better, but not me. I also like Great Lakes Holy Moses.

Thanks. Do I have to crush the corriander seeds or just dump them in? Will it be okay if the hops get into the primary?

I just went ot my hometown brewshop (Grape and Granary) and purchased their Belgian Wit Recipe. How dow you think that this recipe will turn out? I plan on starting at about 9pm EST. The kit was $27 and includes: 1 Nottingham yeast (will not use); purchased liquid 3944 1 3.3lb Briess...

It was in carboy for 4 weeks around 66 degrees. I really have been racking my brain trying to figure out what the smell is...I know that I've smelt something similar before, but it is nothing on the link provided above.

Will it matter that I refrigerated half of the batch after 14 days....meaning, can the beer heal while being refrigerated? I was just concerned because I was reading about the extract twang, but I don't think that this is my case.