Recent content by chriscorapi

I don't know if I remember this correctly but i think i read somewhere about a 1 2 3 fermenting plan? One week in the primary, two in the secondary and 3 in the bottle? what about wheat ales? regular ales all the rest? do any of the other need extra time? stout im sure needs even longer then...

It was fermenting for about 7 days for the first bucket, then 10 or more for the second one before it was bottled then it was bottled for another 10 days or so. I'm not to sure though considering I was away. It is a lager, whats a normal time frame for a lager? I thought it would take a lot...

My father and I started brewing on June 17th (Father Day), it was a Sam Adam's knock off kit. We first fermented it in a plastic bucket, waited a week then moved it into a plastic carboy. From there I think it was 10 day before we put it into a plastic bucket with a drum tap on it. We did that...

DME is dry malt extract right? Cause the kit I used had dry malt extract and it had a thick liquid version of it too I used both

Now priming is the carbonation stage? and then you use dextrose and maltodextrin when boiling or anything point before the carbonation stage? from what i read up on you dont need to put everything in the pot and boil it, it can be added at a later stage, only if your doing a two stage right?

Oh of course not, but okay at least I understand that. Since that seems to be the only real scientific process other then it seems to be flavor experimenting.

Now should I stick to the same sugar through out? as in when putting sugar in the bottles for carbonation? Or is that a specific kind of sugar?

I'm not trying to make beer for the sake of getting drunk, I'm just curious to where the limits are so I know how and where to work in between. If I really were doing to get drunk I wouldn't be making beer id be making moonshine. I also don't understand the technical process of making alcohol...

What is the highest percentage you can have before it turns into sugar water? In other words whats the highest percentage a beer can handle before it cant be considered a beer anymore? What is the difference between using refined sugar and sugar from a cane which i think is considered...

Hello everyone I just have a few questions to ask? While boiling or at some point before I add yeast does the more sugar in it mean the higher the alcohol percent? Also what are the core requirements to be considered a beer? Do hops always have to be used? or are there substitutions for hops...

Hello everyone! I'm from Suffolk County, me and my father just started brewing for fathers day! He used to brew when he was younger so now hes attempting to pass on what he knows to me. We have our first batch brewing right now its a Sam Adams knock off. I really hope to make a passion outa this...

I feel the glass on the right is a little too tall, but I do like the shape of it a lot more.

This sounds like it will be delicious, me and my father are currently brewing a simple Sam Adams like blend. He used to brew when he was younger and now its our father's day project to get back into it. This is definitely must do!:tank: