Recent content by dfranklin

I know that pretty much all brewing stores sell the brown bottles. However, my family has a cafe and I've been collecting bottle to use for my brews. But, I wanted to know if the green beer bottles are good to use? I know that the clear bottle aren't good because of the sunlight leaking through...

I recently clean my fermenting bucket pretty vigorously and was unable to get rid of the smell. Is that just something that will be there for sometime and is it going to affect future batches?? Sent from my iPhone using Home Brew

I'm brewing an American Blonde from a extract kit I got from my local brewing store. This is the second brew I have done. I wanted to throw a little twist on it by adding roasted pecans and dried rose pedals. I'm putting the secondary fermentation into a 5 gal carboy with 4 oz pecans and 1 oz...

Wouldn't shaking it up cause an oxidation rise and give an off flavoring? I bought supplies to make a wort chiller and it only cost me about 30 bucks and was easy to make! Sent from my iPhone using Home Brew

I've seen that brew toad website, just need to figure out more of the terminology since I'm still new at all of this. The brewers friend its a good one too, I've been playing around with it and it has a lot of useful still to use! Anyone every used BeerSmith?

I'm not too sure on the temperature of the top off water. I usually just stick it in the fridge before I start cooking that way it's cooling down during the whole cook (I go out a get purified water because the water in my area isn't good for brewing).

Hey there everyone, My name is David and I am new to the home brewing world! I have to batches fermenting now, and blonde ale and a Belgian white. Still learning everything that I need to, but I am having a lot of fun, and saving a lot of money on beer!! I did want to ask everyone if...

I used Safale 58 for my yeast. I usually use dry yeast from them. From what you said, I think that the temperature was definitely too high. I don't have a wort chiller and the ice bath always takes a long time to cool down; sometimes almost two hours! I usually transfer the boil to the...

I'm fermenting a Belgian white right now. The room I store it in was pretty warm, so I opened the window for the night and it brought the fermentation temp down to about 63. For the first couple days (temp was about 75/76) there was a lot of activity in the air lock, but now (64-66), I haven't...