Recent content by TwoDollarBill

I didn't read all the posts, but as a beekeeper, I'll say that many keepers feed their bees sucrose... and there winds up being a lot of sucrose in the honey. Of course, that gets fermented out.

Mine was very sulfur-ey at first, but was fine. Wife hated how it made the brew room smell! Tasted pretty good.

It isn't soap. It is acidic, and at high concentrations lethal to microbes. Once diluted (as it will be once you rack onto the foam), it is harmless and non-toxic. It doesn't taste soapy at all, it tastes acidic like lemon juice. But at the amounts you'll get from foam in a 5 gal batch, you...

I have some old cascades leftover, but not the same kinds as the recipes call for. I'll probably just stick to the recipe, then brew an oddball batch with my leftovers later.

I brewed 10 gal beer, 5 gal skeeter pee in 2011.

I just received a couple of kits in the mail... Northern Brewer Irish Red, and their smoked amber ale partial mash. I am planning to brew these one after another and repitch the same yeast. I have 2 lbs leftover extra light English-style DME from previous brews. I wondered if it would be...

FYI for the future... You, in fact, don't want to see curds before you add the rennet -- it means you are too acidic. This will prevent a clean break once you add the rennet! Looks like you did great this round. I regularly use buttermilk, especially for queso fresco-like cheeses. Are you...

I say leave it... I left WV for a month (june) with the AC off, just left my brews a' brewing, and everything was peachy when I got back. Bottled it up, and good to go!

I lived there for 3 years... been gone nearly a year, haven't missed NJ one bit!

Try it and report back! I have a feeling it'll just shake yeast everywhere, like you suggest. I think we need to build a beer centrifuge to make it decant more easily...

You could do a kit... Brewers best makes a simple, decent IPA kit for $25-30. And that seems high to me for DME.

Or, construct a mouthpiece out of cheap or found materials... one end fits into the hose, the other in your mouth. Once the tube is primed, pull it out and the siphon is going!

Well, common sense doesn't always bode well for the new brewer. I agree that logically I can see no reason why year old bottle caps would be a problem, I can see why it might be good to get a second opinion first. Some things that seem to be logical (covering the pot while it boils to prevent...

I'd say if you can't force carb it and you want it sparkly, the most reasonable thing to do is let it ferment dry, backsweeten with nonfermentable sugar, then prime with fermentable sugar like normal and bottle.

I used 1 packet notty in a robust porter a few weeks back, and within 12 hours I had to add a blowoff tube. Ambient temp 68-70 F. I couldn't believe how violent fermentation was!