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I thought so. I wasn't sure just how cold they could get.

I brewed a stout a few months ago while it was still a nice temperature out and fermentation went great. My bottle filler broke and I waited a while to replace it. In the meantime the temp down in my basement has gone down considerably. I know this is fine for aging and all. I was just wondering...

Is anybody else brewing on Sunday? I haven't brewed in a few months because I just moved places. Sunday is my frist brew session in my new house. I'm doing an Oatmeal Stout and I will have pictures. Can't wait to get brewing!!! :rockin:

Went with Kroger brand apple juice this time. Hope it turns out as good as the rest. After this batch I'm going to go for something different (brown sugar or something along those lines).

Because maybe it's not sticking. Maybe it fermented out all the way but the lack of sugar resulted in a lack of alcohol. ie a gravity too high. Yea sorry I just figured you had read when I answered that question the first time.

Yes, but this is wine yeast. It can handle up to 15% ABV I believe. More sugar = more alcohol = lower gravity. Alcohol is less dense than water. And the fact that they both got stuck at the exact same number makes me think this is the cause. Not sure I understand what you are asking. There...

I'll make sure I weigh the sugar this time I guess.

I make sure to use apple juice with no preservatives and use 2 lbs of corn sugar. I didn't weigh the sugar though because at the time I didn't have a scale yet (I do now). I just tossed in 2, 1 lb bags.

Red Star Montrachet

I've done 2 batches of Apfelwein and they both got stuck at 1.009. I've heard they are supposed to get below 1. I've tried shaking it up and warming it up to about 69 for 8 weeks.

Leno has higher ratings at the moment because he appeals to the older crowd. He'll fade out soon and NBC will be sorry for screwing Conan.

Wow great job seriously.

Yea a lot of guys can do this actually. I'm not really there yet. SMaSH Brewing is a good way to learn how different malt/hop combinations taste. These are beers with just one type of malt and one type of hops.

Each krausen looks different so that won't really be much of an indicator. If you have a nasty smell that could be bad. Tasting it is going to be your best indicator. Post some pictures! Never dump your beer!

Well you don't really want to get rid of the yeast because they need to carbonate your beers in the bottle. This is, unless you are kegging. I think most people on here will tell you that trying to filter your beer is not worth the trouble and money. Cold crashing in the fridge for a few days...

I've done the American Amber Ale and the Irish Dry Stout. I have to say I was a little disappointed in the Stout but the Amber Ale was delicious. I've heard a lot of people recommend the Cream Ale and I think that's on deck for me soon.

This calculator: http://www.rackers.org/calcs.shtml Gives you 166 F.

So I've used my turkey fryer a few times now but one thing I never covered was whether or not I should boil with the lid on or off? I've noticed most of you guys leave your lids off. Is there a reason for this? I get A LOT more evaporation when I leave my lid off. If I leave the lid off...

I've never had Moose Drool but I have this one carbing and an early taste test was great.

Must have had bottle infections. Doubt this one is coming back.