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I know this is an old post, but this is a riff on julian date coding. the last 3 #s are the day of the year it was manufactured. its early in the morning and i can't figure out the first four #s. can be references to time of day or the line it came off of. for example xxxx307 in the example...

Hey! Just thought I would mention that if you are trying to avoid tartness that is vinegary, you should simply try to reduce the amount of oxygen available to your kombucha. Treat it like beer! O2 = good in the beginning, bad in the end. Siphon or use a fill tube to fill your bottles. Purge your...

Hi, Owen. Ginger beer is good stuff for sure and I've made several batches over the last year. Homemade sodas are amazing. I just finished off the last of a batch of sasparilla that was out of this world and unlike anything you can get in any store. You could just force carb without adding...

use vodka in airlock or quite worrying. your beer is fine :)

extract twang and or old extract. make sure your kits are fresh as extract goes bad in a hurry. upgrade to all grain or source fresh kits (and even then I still taste the "extract twang"

build a mash tun. 5 gal igloo cooler works well for most things unless your going "imperial" you need yourself a wort chiller, purchase or make your own. after you got yerself a mash tun and chiller, and your boil kettle, you are good to go so long as you have fermentation vessels. everything...

don't know much about the subject, but negative on soaking them and i'd roast before crushing

if your bottles are clean, the dishwasher will do. just leave it shut till you bottle. i clean my bottles and set them in my dirty ass basement then just fill a bucket with iodophor and dunk em for about 2 mins before emptying them and filling them. no problems.

ya done good, son

i'd half the corriander, use a half ounce unless its super old and crappy. i'd also increase the amount of zest. use 2 large oranges and get some pith in there (the white stuff underneath) it will make it bitter (which is what you want) or use tangerines...i like tangerines :) don't need to...

I was kinda lookin for something a bit more technical :)

Thanks for the tip! I had 2 carboys I thought were ruined. I thouht I would never get the crystalized oxyclean out. Gonna try this out tomorrow! What is the science behind the vinegar takin care of it?

extract TWANG!

Are you doing all grain or extract? I think the general consensus if doing all grain is to add it to the mash tun with the grains. If you are doing extract, I'm not sure. I feel that the pumpkin in the mash adds a distinct and pleasant mouthfeel to the beer that you cannot get without it...

Sounds good. May have overdone the spices, but i'm not sure...w/ extract brewing that might be spot on. Let us know how it turns out! BTW, its just my personal opinion, but I tend to stay away from late hop additions in wheats that I add citrus/spice towards the end. I find the hops get in...

Yea, I second nanop's organic post. I always buy fruit for beer from the co-op and make sure its organic :)

Go ahead and use fresh, its better :) Try not to get too much pith (the white stuff underneath the rind) but some is not a problem. Last 10 mins is what I usually do for citrus zest

what??? thats awesome. what kinds are they giving away? Not that I'm driving to michigan tomorrow...one can dream tho. As I mentioned before, everyone's environment is different and you just need to figure your's out. Someone could have the exact same dimension closet as you at the exact...

I remember my first blow off. It came shortly after I started aerating my wort :) It is distincly alien in comparison to a shaken/rocked carboy fermentation and the thick yeast that spews from the top of the carboy still makes me happy every time it happens, despite the cleanup necessary...

Its also not bad for a first time homebrew attempt. There is a lot more you can learn, RyGuy, but don't be discouraged. Just swirl it like lumpher said...chances are it will go down a point or two however with a 1.060 starting gravity and what i'm assuming is a pitched tube or a pitch of dry...