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:mad: So, I went out of town two days ago and I asked a friend to take care of everything for me while I was gone. I gave him strict instructions to turn the chest freezer on, and then to turn it off after about 2 hours as I do not have a digi therm (ranco), and just use the fridge's dial to hit...

thatisthequesion blah blah. Okay, so this is an accidentally infected batch of octoberfest. I have never had an infection before, and as such am not sure how to progress. I spent quite a bit of time reading other threads on infection, and basically here's what I'd like to know. General...

6 lbs light malt extract 1 1/2 lbs pale malt (domestic 2-row) 1 lb. medium crystal malt 1 oz. Mt Hood or Liberty hops (bittering) 1/2 oz Cascades (or Amarillo) hops (flavouring) 1/2 oz Cascades (or Amarillo) hops (finishing) 1 pkg. Burton Water Salts 1 pkg. Windsor ale yeast, #1056 (or #1272) 1...

Doing the first re-rack from secondary into another fermenter, after 30 days, should I add campden tablets? One of the older mead recipes says to add 1/2 campden per gallon into the re-racked mead, however, this recipe also calls to add acid blend and not adjust for pH, so let's just say I don't...

Can a proper fit still be made with a capper by saving caps from twist off bottles? I know they aren't flayed like unused caps from LHBS, but with a capper can you make a good fit? I was thInking about pouring fresh sprite in a bottle, attempting to reuse a twist off cap and open it in a week...

So, being thoughtless, I stirred my raspberry mead shortly before racking and what I noticed is that I can see the trub laying on the bottom of the fermenter. I contemplated racking it into an empty fermenter of the same size that I have laying around, but wasn't sure if this would do more harm...

Okay so I just bought a polyethylene bucket that has the same number 2 as my food grade buckets and I'm fairly certain that this bucket is food-grade. I poured, actually quite a bit, of iodine into the bucket and filled it with the hose. There was a STRONG STRONG smell of chlorine, bordering on...

How long is extract viable for, if it's kept in a dark, fairly cool environment? Obviously, if you open your bucket and there's layers of mold all over the syrup it's no longer any good but about how long will extract hold for? Thanks! :fro: