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Ok, so i ordered the AHS gold seal chocolate stout kit, and brewed it up (smells amazing btw, if you like chocolate stout, i'd tell you to try it from the taste at partial fermentation). OG was 1.080 (really high, i know). It fermented like mad for about a week, but then it got colder than i...

Just taking high grit sand paper to the outside of your copper will increase your total surface area, and increase your heat transfer coefficents. Rouging the inside would as well, but it would also provide hospitable places for nasties to grow, and since anything beyond a sanatizer rinse is...

Ya it's my first brew. Hopped LME kit. S04 yeast. It stayed at 75 the first 3-4 days even tho the room was 68-70 the whole time. Have to find somewhere cooler to sit the next batch. Aging will mellow but not eliminate the banana.... that makes me very sad.

So my first batch is in bottles. I popped the top on one last night to see how things are progressing... My stout REEKS of banana's, and tastes of it.... and i AM NOT a fan of banana's. Is there anything i can do to get rid of the banana? Thanks in advance.

I pitched champagne yeast on my first attempt at cider. The end product (pulled quite early to get a better batch going) had a quite distinct champagne flavor (fine with me) and the SWMBO didn't like it, even though she likes the canned cider I've bought in the past. So i'm trading to the hefe...

Late as usual... Anyway... The apple juice had a SG of 1.060 (i misquoted the ingridents... they are "apple juice, concentrated apple juice". I still pitched 1lbs of dextrose in, and my OG when it went into the fermentation vessle was 1.080... according to my hydro this would ferment out to...

Will the SG of the apple juice actually be "definitive" for the FG of the cider? I understand if you just took water and added sugar until you got a certain SG that would be 100% ferment-able, but since we don't know how much of the SG of the apple juice is sugar, and how much is other parts, i...

So i know there are lots of spread sheets to help with this. I'm just a little muddled on the details. Getting ready to start another 1g batch of cider (i've been doing these to tide me over while my feer ferments and bottles), and i want to shoot for a higher ABV and actually plan this one...

I know it's summer in the upside down part of the world... but apples don't grow in February around here :) (i tease my buddies from AU all the time, hope you understand ;)). I would love to use local apples, but for now i'm stuck buying cider for too much. Think i'll try one of the AJ recipes...

Thanks for all the replies. I did end up using campden tablets. At $2.22 for 100 tablets, it beats the crap out of buying a filter, and it's faster and easier, so all around a big win. I don't mind drinking the water, but don't want off-flavor in my beer.

Thanks mwc... i did consider that, but at the time i'd bought 1\2 a gallon from the organic store ($5.00 yikes) and was commited to it... I'll shop around for cheaper cider next time. This batch is an experiment in 100 different ways, so we'll see how it turns out.

Of course your cost is high if you're factoring in the equipment. I would never factor that in, because the equipment is an investment. Capitol Expenditure, if you were doing your business balances. I've got roughly $20 in supplies for this first batch. Average that across 9 six packs, and...

Bought myself a nice kit off amazon (lots to be desired, but enough to get the job done), and embarked on the adventure. I just finished on my first boil and have my wort sitting in the sink cooling right now. Grabbed a Irish stout kit by Mountmellick from the LHBS. Also ran into a fellow...

Trying to put together a quick batch of cider (not looking to get super technical, im a fledgling). Grabbed a 1 gallon glass jug, stopper, and airlock from the LHBS and have it sitting in sanitizer right now. Got 1\2G of pasturized organic cider. I saw a recipe back that was 1\2 cider 1\2 water...

All i've heard in regard to chlorine is with it leaving a terrible taste in the beer, not any actual problems with wort boiling, yeast killing, etc. The water here doesn't have an aroma and isn't terrible tasting, but having grown up on well and spring water i can clearly taste it in the water...

I've finally gotten myself a kit, and i'm about to endeavor to brew my first batch, and having town water, i'm going to have to get the chlorine out of the water. The 2 methods i've read up on for this are boiling (heard 15 to 45 minutes) or using campden tablets (which to my understand reacts...