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I started with 4 gal of unfiltered apple juice and 4 lbs of honey and pitched wine yeast. That was in December, so far it's cleared /looks ok nice cake on the bottom. Now I want to add 2 lbs of strawberries{in a slurry} and let it go for another month , then add frozen apple juice to back...

Can to much pure O2 in a starter make the yeast unhappy ? I fear i may have over done it last night on a 2 qt starter with the o2 (first time with o2 tank ok) ?:ban:

It's time for me to buy a PH meter , I would like a hand held with detatchable probes , and trying to keep it under/around $200.oo ish,this is going to be used here at home (brewing) and at work taking ph readings (water)don't really want a pen style, Any help would appreciated.

Guys what prompted me to start this was this sadistic notion is that I would somehow have a vague understanding of water/brewing chemistry,what I've done so far is called the city and got my water report ,losely compared it with whats in "How To Brew" by John Palmer. Then went to a local...

Here's what I have for tomorrows brew: 1 - 3.3lb can of Muntons malt extract hopped amber. ¾ lb. of belgian aromatic crushed grains 1 lbs. of (steel cut) oat meal 2 lbs. of LME. 2 lbs. of corn sugar. 2 oz. of columbus pelet hops 1 packet of Safale us-05 yeast. The plan is to...

doing a smash going to add 8 oz of corn sugar do i add at the start mid or end of the boil ? - thanks all

12 lbs of Vienna malt 5 oz's of northern brewer hops One packet of Nottingham Yeast 1 to 2 lbs of corn sugar ? does it matter when or if the sugar goes in? I was thinking of trying to do it “hop burst” start adding at 20 minutes till and saving 1 oz for dry hopping . Or ½ oz at 60...

When do you retire a Better Bottle ? ,The last batch came out with a sour note to it,The offending bottle has been washed twice now with oxy and rinsed with hydrogen peroxide and the wife said she still smells a hint of vinegar, is it time to replace it ? (I have no problem doing so)

Ok just kegged yesterday ,forced carbed and it's cold, it's a A/G S/N cel clone, washed 1056 (3rd vers.) big starter 1.5L fermentted in the primary for 5 weeks first 2 at low to mid 60'sf and last three at room temp 70 to 77,the last 2 dry hopped. Batch sparged and the boil was SOP post...

well i made a batch thats a little hot/harsh and it's in the keg,it's been chilled and carbed and still no joy so my question is room temp for a month er 2 or in the freezer cold for a month er 2 if at room temp - on the gas or no gas and air lock it ? it was suppose to be 8.2 abv and came in...

I just racked my cider to a bottling bucket an added some gelatine and put it in the freezer to cold crash and clear , when its clear i plan to keg it to force carb it, then bottle it, then pasteurize (in the dishwasher) it's down to 1.002 from 1.068 and needs to be sweeter ,what can/should i...

I have a recipe with a mash profile that says it's a single infusion,light body,batch sparge but under sparge water it says 0.00 gals and under mash in it calls for 9.57 gals of water @ 158f for 75 min(is this for fly sparging ?) if it is can I break up the 9.57 to a mash and two batch...

Just started , three gal of unfiltered Sun harvest apple juice, 3 lbs of honey boiled with a qt and a half of water , plus bout a 2 cups of home made yeast nutrient (boiled raisins and dates) and a half gal starter of washed Wyeast 1056 so I ended up with a little over 4 gals, just took a...

An English Special / Best bitter,(The bitter End ESB - brew monkey) 5 gallon A/G batch in the primary now for 3 weeks and am going to keg it after 4 weeks (or 5 ?) anyway I have 1 oz. of mixed hops(Golding East Kent and fuggles) left over, and I varied from the recipe 's hop additions by...

I just got 2 gallons of unfiltered apple juice and am wondering if I can use Wyeast American 1056 that I washed from a batch of IPA that turned out good ? and do i need to make a starter and if so what do I use ? ( i have corn sugar, dme or the apple juice) and is using boiled raisins/dates for...

I just did a road trip to More Beer, where I picked up keg ,co2 tank, regulator , lines and picnic tap. I already have a new 7cu ft chest freezer( GE from wally world) I would really like to put beer in the keg and start to get it cold, but I don't want a frozen keg , until I get a...

My IPA has now been in the secondary and dry hopped for three + weeks and has started to taste better after the second week in the primary , 5 + weeks total so far I don't have bottle's or keg stuff set up right now and it still "looks" ok ,it's been at a constant 70 f since being racked to...

Just racked to the secondary after 2 weeks and took a reading an taste reading 1.006 – WTF , taste is alcoholic to astringent with an almost hot after taste. Yeast is Wyeast 1056 made a ½ gal starter pitched at 72 f and fermented very actively for 3-4 days a temps 72f to 62f warm to cold...

After starting out with a per-boil gravity of 10.40 @ 90f and post-boil gravity of 10.55@ 70f ( shooting for 10.70) that was two weeks ago, very active fermentation for 4 or 5 days in between 62f an72f. Today transferred two the secondary and took a reading and taste – reading was 1.006@...

new from So Cal , just starting out brewing,one batch so far, it's in the closet right now fermenting.