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I would suggest not using bleach as it encourages rusting. oxiclean might be a better choice. that and pumice stone aught to get the crud off.

I would suggest a pumice stone and 10% (or higher if you can find it) vinegar. They make pumice stone grill brushes that might make your life easier. DO NOT USE BLEACH, LYE, OR AMMONIA! This will encourage more rust! if it is really bad you might want to use a grinding wheel. once you are...

My last batch of apfelwein sat in primary for about 10 weeks (until clear). I sucked up a tiny bit of yeast off the bottom (just a bump with the siphon) when i was racking, and added the priming sugar (i think 3/4 cup for 5 gal). It took a long time to carb up (a lot longer than beer), probably...

Last year I made a killer batch of sparkling apfelwein (modified edworts recipe). It went over so well, I am planning on doing 2 batches for winter. I plan to replicate the recipe from last year, and I want to try a new recipe as well. I was thinking for the new recipe: 5 gal...

if everything was properly sanitized, and the bucket is sealed you shouldn't have an issue. you could refrigerate it if you are worried.

Probably should have taken hydro readings, but the recipe didn't have a final gravity given anyway I dont think there is any infection, none of the bottles taste nasty (one did taste slightly metallic? maybe I was trippen') that and I dont think I would hit 5 for 5 infected bottles so far...

I have a batch of Brown ale that seems to be gushing when I open up bottles. It doesn't paint the ceiling or anything, but more than half of the bottle of beer pours itself out, and ends up down the drain. Bottles were refrigerated for between 6 and 48 hours before opening. No hydro...

So I am making a batch of hard rootbeer. The base has been prepared (fermented honey and light malt up to ~ 5% ABV), so now it is time to sweeten and flavor it. Up to now, I figured I would throw some campden tablets in to kill the yeast, add rootbeer flavoring, sweeten to taste and keg...

Mine fermented really fast. I didn't take any gravity readings until FG though. But while it was going, it looked like a yellow sprite or something, with CO2 bubbles rapidly and continuously climbing up the sides for about a week straight. After that, fermentation slowed significantly over the...

I don't think you are done yet. IIRC my apfelwein came out at ~0.99X. Don't get impatient, as you wait the wine will clarify, mine was in the carboy for around 10 weeks before I got to bottling it. As a bonus, extra wait time (bulk aging) will make it taste better, more apple-y.

Ed's apfelwein is definitely dry. If you wanted it sweeter you could use ale yeast (lower attenuation than wine yeast) although with ale yeast you might have to worry about krausen and a blow off tube (not sure if its the wort that makes the krausen, or the yeast). I carbonated mine, and gave...

How much sweeter will it get, and how long does it take to reach this maximum sweetness? OR How sweetener much should one consider adding for 5 gal?

I have a related question: If for some reason one decided not to sanitize between two batches brewed with different yeasts, is there a possibility of yeast 1 contaminating a batch (and suppose yeast 1 has higher attenuation than yeast 2) fermenting whatever is left over by yeast 2, and then...

I will second the foam control additive (I used a generic one from my LHBS, like $1-$2). keeping a spray bottle of cold water around also helps a lot. Once it begins foaming, spray it down with a light mist, dead foam. Once the hot-break is done, quit messing with the stove temp, and go do...

I am planning to make a hard root-beer for SWMBO. My original plan was to ferment sugar, honey, and light malt. Then back sweeten with splenda, add rootbeer flavor, and keg or prime and bottle. A buddy of mine said "yuck- splenda!" and told me to back sweeten with sugar, and keg it. He told...

Dead yeast happens, if you don't have anything happening in a day or 3 pitch another packet of yeast. Brewpot sediment shouldn't be an issue, it will just settle into the trub, and you can rack off above of all of that crud. I will second stepping up to deathbrewers partial mash before going...

I will likely be moving this summer, and it is likely I will have some carboys and buckets full of fermenting deliciousness when I have to move. Are there any precautions to take? Is it a big issue if things get warm? Obviously things in primary probably wouldn't like it, but how about secondary...

we have fermentation. thanks everyone

upgrading that cheep 5gal POS pot is definitely up on my list (the metal is as thin as paper, and has poor heat distribution from the burner, not to mention 5gal is a bit small). If only I could find one cheap.

So, I pulled my wort off of the stove, hooked my siphon up to a counterflow chiller (on ice) I pieced together with about 15 feet of copper tubing, dropped the siphon in and started the flow. about 10 minutes into siphoning (the chiller has a really small diameter to keep the flow slow to get...