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Agreed. This was indispensable to me. For a modest investment in time reading one of these books, you'll not only know what, but "why."

No real reason to sanitize the boil kettle, as far as I know. You don't need to secondary, just leave it in primary. Not sure what you're asking about the carboy, though. If you're asking how to get the wort in there, most people use a siphon hose. If you don't have that, I don't see why a...

That's an excellent idea. I need to order some hops right now and toss them in when fermentation is done. Problem solved, at least for one of them. Yeah, both were aroma hops.

A new record! I brewed both a Surly Furious and Stone IPA clone last weekend, and I managed to mess up on both. On the first, I didn't add an ounce of the flavor hops at fifteen minutes and again at 5 minutes. I should've been adding an ounce of two different hops at both time points, and...

I'm planning on doing a couple of IPA's this weekend, both using White Labs WLP001. One of the recipes calls for double pitching, so I would need three test tubes of yeast total for the two brews. If I just buy one test tube of yeast and make one large starter to split between the two...

25 gallons will probably finish me out for the year. 37115+25 = 37140

Thanks for the quick response. I'll check the link out. Edit: Also, as to what spurred my question... My first three beers were amber ales and an IPA. Directions were basically 3 to 4 weeks in the fermenter, then 2 weeks bottle conditioning. Did that, and everything worked out great. It...

I'm noticing a trend after the 5 or 6 extract brews I've done, plus perusing this board. Is it fair to say that the higher the OG or ABV of the beer you're brewing, the longer the bottle conditioning should last? Is it the complexity of the ingredients in a particular beer that's more...

Interesting. I'm not -too- concerned about it when I transfer to primary, but I do try to leave the bulk of the trub in the cook pot to toss out. I may dump it all in next batch just to see what happens. .....even though I hate to mess up my first oatmeal stout....

Just the kind of info I was looking for. I'm trying to mimic a DFH 60 minute, and I'm going to dry hop at the end of the 3rd week of my 4 week primary. I may do it later, try it in secondary, and see if I can tell any difference.

Update: I let it stay in the primary for 4 weeks, and bottled a little over a week ago. Popped one of the bottles Saturday to see where I was at. Tasted good. Better than I expected. I think another week of bottle conditioning, and it'll be damn good. The only other problem I had was that...

Nevermind, I don't think I even have that option. Looks like I have to at least put it through a rinse cycle.

If I've cleaned my bottles really well, can I sanitize them by using the heated dry cycle only, or do I need to high temp wash and then heated dry?

Do you have a favorite? I've got a kindle that has tons of space I've yet to fill....

Ha! He almost used my exact title, and yet I didn't find it in the first few pages of search.

Yes and yes.

878

I mean the REAL old timers. Anywhere from 200 to 5,000 years ago. Specifically, how did the brew process go with no sanitation, when the cardinal rule these days is sanitation, sanitation, sanitation? Was every beer they made infected, and they made do? Was some good and some bad? How...

I've gotten some of the worst, most baked on crap off my stove with good old SOS pads. I guess depending on your stove scratches could be an issue, but I've used them for years and never had any problem.

Has this already been sold? If not, let me know.