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Count me in

I use Spotify now mostly. I was a big Slacker user before that. Spotify is very repetitious and not as good at determining the songs I may like by genre as Slacker was. The client however is nice, works on Linux and lets me access my local music files as well as share lists with my daughter...

Thanks for the reply. It is currently crystal clear and about 3 months old. It finished really dry and sour. I think a tiny bit of sweetness will work well in it.

Hello, I just need a reality check after reading way too many differing opinions. 1) It seems that I can add both potassium sorbate and potassium metabisulfite at the same time to my mead to stabilize it prior to back sweetening. Is this correct? 2) Also how long should I wait to back...

Good read, Revvy. You learn something new everyday here. I was never too worried about DMS or spoilage. For me, the end of the boil feels like I am in the home stretch after a long brew day - I just like to chill that sucker fast and be done for the day. :mug:

John Palmer explains it in better detail than I would here: http://www.howtobrew.com/section1/chapter7-4.html Basically, you chill it as fast as you can to kick out some proteins that would remain if the wort was cooled slowly. I made my first few batches without a wort chiller and they...

It will be fine. The batch I brewed last week I ran into this and had to put my starter in the fridge for 48 hours. Folks on this forum told me it would be fine. I took it out and let it warm up to room temperature during my brew process. Pitched it and had activity in a few hours just like...

I assume the second bucket is your bottling bucket. You could clean and sanitize in there if you like. I started by doing that, but I stopped after realizing that any dirt or grit or hair that I cleaned off of bottles or equipment just ended up at the bottom of that bucket. I'd then have to...

Sounds like you have a great start going. Welcome to the forums!

Your gravity readings are a measure of the dissolved sugars in your wort. At any moment in time, you can measure specific gravity (SG). Your first measurement of SG is called your Original Gravity (OG) Water is 1.000 typically, so your wort with its sugars will be higher. As the yeast converts...

After your boil and cooling, you will use the valve in the kettle to drain the wort into the primary fermentation bucket. The racking cane (or autosiphon) would be used after primary fermentation to transfer the uncarbonated beer into your bottling bucket. When I do this, I have a cooled...

Awesome! Thanks for the fast response.

I made a starter last night (so it has been on the stir plate for about 24 hours). I ended up too busy to brew tonight. What are the opinions out there on a starter at this point? Will a 48 hour starter be fine or should I put it in the fridge?

Their web site claims 2 malts: Base Malt, crystal 60. Warrior, Columbus (CTZ), and Amarillo. So I based the recipe off of these two threads: https://www.homebrewtalk.com/f12/raging-*****-clone-281500/ https://www.homebrewtalk.com/f12/can-you-brew-recipe-flying-dog-raging-*****-313458/

I've made mead so often lately that I realize I haven't brewed since October. I've decided to fix that tomorrow! There was a Raging B*tch clone posted that I have to try. Love that beer.

Agreed. Now it really is ancient. Buh dump

What about the clarity? Are you clearing it in secondary or did you give it a few days off of the stir plate to clear? Either way, I may have to try this :)

Congratulations l3astard!

I'm a spreadsheet nerd, so here is the formula I use: SG=1.001843-0.002318474*(OB)-0.000007775*(OB^2)-0.000000034*(OB^3)+0.00574*(FB) +0.00003344*(FB^2)+0.000000086*(FB^3) SG = Specific Gravity OB = Original Brix FB = Final Brix In this example, assuming your original Brix was 10.5 or...