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I have my PPL ASEL and this is a good question. Keep it in a sturdy cooler sans ice for less weight and you will be fine. Unless you want to fly with a little less gas, it depends on your priorities.

I brewed a Listermanns kit English barley Wine, 13# LME, 5 weeks ago, 2 in the primary three in the secondary. OG was 1095 FG is 1028. I pitched 2 7gr packs of Coopers dry yeast, had a very fast and vigorous fermentation, it was 1030 in 4 days. My question is since the yeast seems to have...

1 in the primary, in the 1 secondary, 1 5 gal carboy of wine on its second racking. 8 batches bottled since October with ingredients for at least 5 more in the wings. Planning on doing Strawberry wine in a few weeks, probably 10 maybe 15 gallons.

I am going to do 2 big extract beers, a Barley wine @ 1090 and a Stong Old Ale @ 1093 OG. I want decent attenuation and I am used to using Dry Yeasts. Any suggestions on how much and when I should use for these? I have heard that champagne yeast could be used but that it should be pitched after...

Here in Lakeland I am using the wet t shirt and fan . On the warmest days I can keep temps between 70-72F. On the cooler days I cut the air off to my spare room (aka The Brewery) and am able to maintain 64-68F. It is a cheap way to the problem and temps while not ideal for all styles, are at...

I am not able to do a full boil yet and I am limited to 2.5gal because of my pot size. I am losing a gallon during a 60 min boil leaving me with a very concentrated wort before adding water in the primary. Is it advisable to attempt to add water during the boil to make up for what steams off?

I don't have adequate refrigeration for lager temps but I see that California common uses a lager yeast that will work in the 65-68f range. Has anyone tried substituting these yeasts for say a bock or maibock? Or even an ale yeast?

I started using hops bags instead of just pitching them in as per kit instructions. When I remove them should I avoid squeezing the juice from them? I know grain bags should not be squeezed due to tannins but does that apply to hops? And what about dry hopping, should squeezing be avoided there...

I wanted my first Lager Yeast experiment to be simple so I am using a Coopers Brewmaster Pilsner with the supplied Coopers Lager Yeast. I added 3# of AHS Xpale LME and 1/2# dextrose and pitched it Yesterday. OG is 1050. My Fermometer is steady at 62F. There is no action in the Airlock as yet...

(New to Brewing-bear with me please) I have done 4 brews (5 including this one)2 all malt extract Amber ales and 2 Coopers IPAs. My current batch I wanted to be a little different so I took a Coopers Irish Stout and added 3#dark LME 1/2# Dexstrose 1#Lactose 1/2#Maltodextrin...

You are right of course, I should have asked about clarifying which is what I am concerned with. Not sure if you caght that it is a no boil kit, though, so I don't think Irish moss is suitable?

I have a Cooper's No boil Kit and I have 2# of LDME, 1/2#Dextrose and 1/2# of Malto dextrin. I also have 1# of Wheat DME that I was considering using. Will I get a decent Floculation if I add the Wheat DME or will it be cloudy like most Wheat beers?

I have a Pilsner kit I wish to brew, but I have a problem with temperature here in sunny Florida. My current method of cooling my fermenter is the wet tshirt and fan method and it works pretty good keeping my primary down around 68f. I am able to keep my glass secondary a bit lower around 64f. I...

I found this kit to have everything you need in one package to get you started. New Brewers Complete Homebrew Kit | Home Brewing Supplies from Monster Brew Austin Homebrewe can get you started with a kit that emulates beers like Bud and some of the HG beers you are contemplating as well. I...

I need some idea of what my ingredients come out in volume since I don't have a scale. For instance how many cups is 500gr of maltodextrine or dextrose? How many cups is a pound of DME or LME? Anyone know a convenient source online?

With my first batch bottled (Amber Ale)with my second batch 1 week in the primary (also an Amber Ale)I am looking towards my next brewing adventure. I have on hand kits for an IPA, a stout and a wheat. I have some extra DME and some cascade hops for flavoring and aroma as well. Which of these...

After a few days fermentation it will amazingly begin to smell like....BEER! Relax and enjoy

About how much of the Cascade at 10 minutes before flameout?

Yes, i have the Coopers yeasts that comes with the cans.

Ok, I ended up with 2 cans of Cooper's Brewmaster IPA. I have on hand 4# of LDME, 12# of Dextrose, 2# Maltodextrin, and 4 oz of Cascade pellets. What can I do with this?