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Agreed... So short of it being "champagne" and freezing bottles etc... Is it possible to make a good Brut sparkling white by force carbonation? Or should I just give up on that idea?

Hah... Yes I understand I can't call it champagne unless it's from there... But I don't really care what it's called... I just want to make a good one

Thanks for the point in the right direction... But the article is quite short and doesn't say why higher quality champagne is made with secondary fermentation in the bottle... I would love to read some literature with a technical or at least a more in depth explanation of why this is important

Good afternoon gents, I have done a ton of beer brewing doing partial mashes etc... Never got all the way into all grain brewing. I thought it might be fun to brew some champagne since my lady and I enjoy that on weekends. What I would like to do is make a nice dry brut and then to speed...

yes it is an ale. an Imperial pale ale to be exact. It was wyeast am ale II strain. 65-72 optimum temp. got it up to 92 before I started cooling it back down this morning.

its been fermenting for 10 days today, I believe the temp started increasing yesterday, but perhaps it has been 2 days. The fermentation was slowing and should have been close to complete by the time the temp started hiking up.

So I used a carboy heater in conjunction with a thermometer. The problem is the thermometer slipped out and the heater was left on for a while. By the time I got to it, the temp was about 20deg too warm. Thoughts on salvaging the batch?

True. I expected this for the bottles I put crushed pepper in, but this still occurs in bottles with nothing more than 1/2 a jalepeno or 1/4 a habanero. I thought with larger items like these, the extra carbonation would be less pronounced.

I bottled some beer using a few different things to spice them up a few weeks ago. I only did this to about 8 bottles or so. When I opened any of the spicy beers, it foams up like crazy, but the beer that I didn't add spice to from the same batch is fine. It is not a problem with head...

you're right... i am an idiot. Thanks.

Can you use one of those heating belts meant for the glass carboys on a better bottle, or will it just melt the fermenter leaving you with a big nasty mess?

thanks guys!

Last night I used a bath of Five Star PBW to remove bottle labels and clean some older bottles. After being immersed in the bath for around 30-40 min, the labels came right off with no trouble whatsoever. I removed them from the solution, and rinsed them with tap water after scrubbing off the...

cool thanks...

thank you for all your responses. Has anyone used these for long term aging? i.e. a few months. They advertise being impermeable to oxygen, but in reading reviews there seemed to be some skepticism. I was hoping someone here has done it and can tell me if it works or if I should stick to...

So I'm looking at buying some better bottles to upgrade my "brewery." I have read reviews that some people were having troubles getting good seals with their bungs/airlocks. Is this a common problem? Should I spend a little more and get the Dry airlock that better bottle sells along with...

Are you accounting for the water that gets boiled off? If you started with exactly 2.5 gal in the boil and then added exactly 2.5 gal to the wort in the fermenter, you would actually have less than 5 gal due to the water that was evaporated during the boil. This could lead to high OG.

So I just checked on my Irish Red that is conditioning in a secondary right now. Apparently sometime between when I put it in there 7 days ago and now, the blow-off tube that I have been using had fallen out of the water leaving the beer open to the air in my ferm chiller. Will this over...

I have not gotten into All grain or partial mash brewing yet. Does anyone have an extract with specialty steeping grains recipe for one of these beers?

First of by Spicy I mean "hot sauce" spicy. I know this sounds very strange, but as I am a lover of beer and also a lover of hot sauce, I figured why not combine the two. I got this idea after reading the extreme brewing book by Sam Calagione. In this book it mentioned "Don't be afraid to let...