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if it has no preservatives, you can make cider out of it. the only acceptable additive is vitamin C.

yeah you will loose some water in the boil too right? about 15% per hour is the ballpark. also you need some room on the top of the pot or your delicious beer will be all over your kitchen. I'd start with 4G water in your pot and end up with 3.5 G wort.

yeah man, try a couple of extract batches. All grain is actually not that much cheaper when you start factoring in all the equipment required. you can do $25 5G batches in pails. I'm in school too and it saves a lot of money but not if you try going super complex. keep it simple and get the...

if you boil less than the final volume then you are doing a partial boil. This is what I do because its difficult to heat and subsequently cool that much water. It effects how much of the compounds are extracted from your hops but if you use beersmith or other software you can account for this...

after

they can be scratched easier than glass. I have also read that they are slightly permeable to oxygen but I doubt this would be an issue as long as you weren't keeping the beer in there for a very long time- like 3 months... also you can't see what's happening during fermentation, not that it...

it's certainly not a strong vinegar taste like from cider vinegar. just sort of a mild tang. I tossed in some more yeast nutrient and there was in instant effect. quite something to see I must say. I don't want to use campden if I don't have to because I will be bottle conditioning but I see...

yeah I try and stay ahead on the bottle cleaning. I go to the bars that serve lots of import beers and pick up the bottles there. drop them in a rubermaid tub of PBW for a day or 2 and then wash and dry them before using them.

Brewed up a batch of this a couple of weeks ago and the gravity is stuck at 1.010. I don't have an OG reading either. I used the apple juice I could get from wallmart here in Canada and it did not have preservatives. Used Danstar nottingham yeast, a yeast nutrient and fermented for about 5...

Yeah, do a kit. My suggestion is to make sure you follow the directions EXACTLY. if you're in doubt as to why the directions say to do something, read up and find out. the first kit is a learning experience.

3-4 weeks is fine unless you are going to secondary the beer. what kind of beer are you making? can you post he recipe?

+1 on that. it'll still be good though....

man I can't wait. I'm so sick of beersmith. it feels like I've stepped back into windows 98. will there be a search function in the new version ? oooo, how about a line plot of gravity for a brew.... in the cloud you could have people log the G and the time after yeast pitch and create a cool...

you can do this but it's not recommended. The proper method is to use only about a quart of the trub if you're not going to wash the yeast out of it. Overpitchiching causes different flavors than you would get in a properly pitched brew. in short, yes you can do this but I would read up a...

yeah I have a couple of other wheat style yeasts here that I could try. I'm told that 3068 requires precise temp control to get things to come out right. clearly, I don't have that yet. I don't know where I can get white labs yeast here in Ontario and I'm hesitant to mail order anything till...

hmmmm, yes. After some reading I have discovered the HBT articles on the fermentability of crystal malts and the assumptions that my brewing software makes about the fermentability. I am doubtful that the temps could be wrong because the same yeast is going along nicely in a carboy right next to...

I had my first bottle of this tonight. Clearly I fermented too warm because I have a lot of banana notes. There's not as much orange and clove as I would have expected based on the amounts. I guess that's ok. Mouthfeel is great and overall the beer is very drinkable. I need to to my temp control...

Yeah, that's sort of what I figured. I thought it should go lower. I've missed my target FG for more than a few brews but never by this much. Here's the recipe, nothing special. I think I need to make the jump to some kind of fully controlled fermentation chamber... LHBS English Brown Ale...

partial mash, just to be clear, gravity hasn't dropped since racking to secondary onto finnings

I brewed up a batch of brown ale and used nottingham yeast. I racked to a secondary and then I went off to work for about 3 weeks. while i'm at home I have a brew belt that's on a timer switch keeping everything at about 65F (18C). however, the temp in the closet is now about 59F (15C) without...