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Will this get me there? 1. pick grapes 2. destem wash 3. crush grapes put in bucket 4. add campdem tablets and yeast nutrient 5. nextday add yeast and sugar(how much?) 6. stir three times a day for 4 days 7. rack to a carboy, leaving skin and solids behind.

I have a bunch of grapes ready to come off of a vine. White grapes. Can someone get me a step my step, that will get me into the first carboy. FYI... grapes are my dads, he's gone on vaca left no instructions, just called me to inform me that "I need to get me @ss to his house on such and...

2nd beer is fermenting, but thedeposit at the bottom of the carboy is almost an inch thick. Should I swirl the stuff once in a while to get it in suspension.

One more question, what about aerating the beer? Do I shake the sh*t out of it once everything is in the carboy? Or whould I just wisk the boiled wort once it's hit 80F in the pots?

I normally take my OG before I pitch my starter? I am pitching onto a yeast cake today, what is the procedure. Fursther more what is the order of putting wort in the carboy? 2 gallons of water, then wort, then top of? I usually start with 50F water, will this temp have any adverse affect...

I hace a Hefe in the primary. I wanted to bottle and brew another batch tomorrow. The airlock has no activity, but there is still a very small layer of krausen. OG was 1.58, it's was at 1.2 yesterday(one bubble per 12seconds), today it's at 1.016. Before you ask what the rush is to get it...

The sample I used to get my OG, was pretty dark. Just looking for some guidance on future brews. I used 5# wheat extract and 3# extra light. Boiled 3 gallons(split in two pots at 1.5 gallons each) with 2# for 45 minutes, got down to about a gallon in each pot. Added the remaining extract...

Funny I fart methane and piss fire...

Subteranean? kerouac fan?

I believe the secondary is used more for clearing. I prefer my hefe to be cloudy, so i bottle straight from the primary. Check you gravity a few days in a row to see if fermentation has finished and you are good to go. I'm sure someone who has thrown their hefe in a secondary can tell you...

It's a hefe, should I try to cool it down to atleast 72?

What give? Thermometers off or the fermentation producing heat?

Beer distributor on Metropolitan Ave and Gardner Ave. Basically every other type of beer as well. No Paulaner. I am in no way affiliated, just thought I would pass it on. I have been looking for augustiner since I had it in Munich.

i could of sworn that I read it is best to get the temp down ASAP after boil.

Could be the smell, not much I can do now. I pitched it, just going to have to wait and see. On a positive note, I finally have a OG of 1.056. I've been getting 1.04 on my other beers.

Made a starter yesterday, but I think it was around 75-80 in my house. Brewed first thing in the morning, poured my starter in, but it had a weird smell. Should I be concerned? I made a Hefe two months ago but don't recall if the smell was present in that starter.

LOL... great story. I broke my floating thermometer in my first batch. I just poured it into another pot the glass and balls stayed at the bottom of the first pot. Beer came out great, I was rolling the dice that the balls weren't poisonous.

5 gallons at 128oz per gallon = 640 oz./12 oz=53 bottles... 1 case = 24 beers... i was mistaken, he would get 2 cases and 5 beers... That's like $9 bucks a thirty. Check out the you tube video, of the canadian guy brewing(white hair, lazy eye), I think thats the cheapest possible way to...

Ok, not sure about kegging, I bottle. A dirt cheap set-up: Buy a 6 gallon plastic bucket with lid( i think you can find these for about 5 bucks), 4 feet of clear plastic hose (1" od or 3/4") $2. I assume you have a 2-3 gallon pot to boil in. 3.3# can of hopped-extract about $10 3# of...

I brewed a hefe before and the blow off was excessive, i think i lost almost a gallon... how much more blow off can I get?