Recent content by docbee

If you are doing a 5 gal batch then a 5 gal carboy doesn't allow any head space for fermentation. Can you say "Thar she blows!!!" The book that I have found to be the best help is "Homebrewing for Dummies". Very thorough explainations of each step and also describes and teaches how to...

I usually just clean out the pail with some scrubbing and then fill with cool water a add 2+ oz bleach and let soak at least overnight. You will have a hard time getting rid of the smell. Good thing is that it will not affect any future brews!!!

Welcome to the wonderful world of homebrewing. Lots of good questions. I'll try and take a stab at some. #1) Allow for a few bottles for friends, but don't allow yourself to be the main supplier. If they really like your brews then they can cough up some $$ so you can get additional...

First off Tome you are asking good questions at the start of your hobby and trying to plan ahead to make the best brew possible. How can that be stupid?? There are many options to the questions you asked. Some people like to keep it in their primary for longer periods of time rather than...

I doubt that you shocked the yeast at those temps. First I would make sure you have a good seal on your primary lid and around the airlock. You are still under 24 hours so it not surprizing that there is not activity as yet. Relax and have a.......

Scottish Ale. Everything went smoothly just as the beer going down. Got alot of great reviews from family members that like darker beers.

How much bleach have you been using? I use bleach due to iodine allergies in the family and only use 2 oz per 5 gals with a 30 min soak while getting evrything set up. The odor is not strong at all and a couple of blasts with the bottle washer attachment and very hot water and it is rinsed and...

When racking (transferring) from the brew pot to the primary it is not the end of the world to get a little bit of trub into the primary. After fermentation it is recommended to rack to a carboy for a secondary fermentation period to allow clearing of the sediment. This is usually about 2...

I am no expert, but I have noticed on my brews that when I use corn sugar or DME for bottling that there is an obvious after taste that I don't really enjoy. The after taste has decreased quite a bit after being in the bottle for about 2 months. When I changed to corny kegs and CO2 tank I have...

I think you hit the nail on the head with that. For me, if its not a great deal I would rather pay full price with a reputable supplier that take the chance of problems with an ebay transaction.

To be honest only you can answer that question. I was not a beer drinker at all (an occassional Mich lite) but kept thinking about brewing for a long time before I started. Now I thoroughly enjoy the hobby and having a beer or 2 of my own creation has made me find that I enjoy a more flavoured...

What exactly are you asking? Need to know the total weight grains you are using and the version of Beer Tools Pro. Looks like you are shooting for about 7 - 7.5 gal preboil volume. What I do is a: 1) Mash in step at 1.5 - 2 qts/lb 2) Sacc Rest 60+ min 3) mash out depending on weight and...

As stated above plus makes it a little harder to drink if its not in the bottle. Patience is hard but the rewards are worth it. Taste your brew when it finishes fermenting and then after three to four weeks in the bottle and the patience will get easier because the drastic improvement in the...

Since this looks like a batch sparge recipe try looking at: http://hbd.org/cascade/dennybrew/#BREWING%20WITH This will explain the reason for the water volumes and how to calculate based on the amounts of grains that you use.

See the thread "K Meta" below where some have responded to a similar question of mine with good explanations.