Recent content by Slappy5555

You hear about "off" flavors if your brew is left in the secondary too long, but really...how long is too long? Months?

Well, it is bright green, but what do I have to lose.....time, sugar and the beers I drink while I bottle. I'm sure its fine.

My brown ale has been in the secondary for week or so and I'm just about to bottle it. Everything looks completely normal except for one small green spot floating on the top with the bubbles. Now I'm talking small, about the size of a pea. I tried to take a picture but it didn't turn...

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I can find some good deals on DME, 55 lbs, but shipping is a killer. What kind of pricing has been found out there?

Here is the Amber Ale that I just recently did. Nice beer, great color, excellent head retension. 5.5 lbs Light Dry Malt 3/4 lbs Vienna Malt 1/3 lb Crystal 80L 2 tsp. Gypsum 3/4 oz tettnang (60 minute boil) 1 1/2 oz Tettnang (Last 10 Minutes) 1/2 oz (end of boil) Wyeast 1056...

Everyone has the plan that works best for them. I've had nightmares getting labels off of Sam Adams bottles, but with Becks, those are a piece of cake for me. I know that from above postings people have complained that Becks are hard to get off, but with a soaking overnight in some soapy...

My future father in law is big into hard apple cider. They own an apple orchard here in Michigan, so with all that he does selling his hard cider, he'd love me to create a excellent apple beer. I made an Amber beer and added a gallon of apple cider to the last minute or so of the boil. I'll...

I've made a few batches so far, used both types of liquid yeast with excellent results. I just hate spending the money on it. I know, I know...I shouldn't be concerned. The problem is that I'm looking to start brewing some 50 gallon batches, so with that, I'd hate to add an extra $30 to the...

I made my batch, ended up with a boil of about 3 1/2 gallons. I'm doing an experiment batch, added a gallon of apple cider to the last five minutes of the boil when I added my finishing hops. That dropped the temp to about 160 degrees, where I left it. That temp is ample to pasturize the...

I know that I read it somewhere, but why is it a bad thing to use ice IN my wort to cool it quickly? I feel that I could add ice directly to my hot wort to cool it quickly, add extra water so I have a 5 gallon batch, then pitch the yeast faster. Thoughts? Concerns? I'm thinking of...