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It's definitely done fermenting. I could have bottled weeks ago I've just been busy. I'm just going to rack out from underneath it, and hope for the best. sigh...

I brewed an amber ale on Jan17 racked to a carboy on Jan31. As of a couple of weeks ago. (end of Feb) it looked fine. I uncovered it today to bottle it, and found this. It smells pretty good, maybe a little sour. I'm bottling it regardless, but I'd like to know what this is, and why...

After I bottled my first batch of Apfelwein I put it in my basement to carb, and condition. Three weeks later I checked a bottle just to see how things were progressing, and there was zero carbonation, not even the tiniest hiss when popping the top. I used the recommended Montrachet yeast...

How do you know it has started to ferment?

Has anyone ever made this with pure unfiltered juice? I'm assuming it will never clarify?

Me and my GF are going. Thanks for the info!

Thanks for the Chemistry/Biology lesson!

Made it last night. No boiling! Thanks!

I just can't stop thinking of the open bag of bulk sugar with the scoop in it, and who knows how many hands in it before mine. Call me paranoid, but... Does anyone think it would hurt to dissolve, and boil the sugar in a gallon of the juice for about ten minutes first? I'd use water, but I...

So I decided to try making some Apfelwein. I went to my local home brew store, and they only sell their corn sugar two ways. in 5oz sealed bags for priming, and in bulk. Well the recipe calls for 2lbs of corn sugar, so without even thinking about it I measured and purchaesd 2 1lb bags of the...

No, the recipe called for all the spices to be added in the last 5 mins of the boil. Thanks!

I've got a pumpkin ale I've had in primary for about 30 days, it's basically done fermenting, and I wanted to rack to secondary for a week or two to get it off the trub, and clarify it a bit. The problem is the only thing I have for a secondary is a 5 1/2 gallon bucket, and there is about a...

Bah!!! There is bacteria everywhere, always has been, people using these hand sanitizers and antibacterial products all the time are just weakening their immmune systems. As far as brewing goes, that's a primary reason why we sanitize.

I live just outside of Boston, and can't find a turkey fryer, or a propane burner for sale to save my life. I now have two aluminum bottom Stainless 20qt pots, and managed a full boil pumpkin ale using both pots at the same time. The boil wasn't super vigorous, but it was enough to get the job...

I just wanted to recommend you avoid that pot in the pic like the plague. I bought the same one at my local HBS, and it turned out to be the thinnest cheapest Piece of junk I've ever seen. It also has an indention on the bottom that kept it from contacting my glass top stove, so I can't even get...

I brewed the exact same kit as the original poster, for my first batch one month ago today, and so far it has tasted very nice, if a bit green. I plan on tasting a two week in the bottle sample today to see how it's coming along. I did not follow the kit directions though, I used Palmers book...

It's available on tap only, in a few selected bars in the Boston area only. I prefer it to the regular Irish Red.

That's interesting. I Specifically bought a used Carboy, and a blowoff tube setup because evreyone was saying this beer fermented hard, but Mine is fermenting nice and steady. I have 1 1/2 inch of Krausen, and a constant stream of bubbles but no blowoff yet. It's been going steadily since Sunday...

I Just thought I'd update this, mainly for the other newbs contemplating this. I brewed an all extract version of this yesterday. I used 7lbs of light DME just as recommended, in place of the American 2row, and Munich. and I steeped the Crystal 40. I also substituted honey for the maple syrup...

I'll say, I'm currently cooling the wort for my first non kit recipe. A pumpkin ale.