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Do you have a filter and way to force carbonate? From my experience I doubt you'll get any closer than 80% despite following any advice. If she is a keeper she'll love your attempt either way. Cheers.

It's definitely Sea Monkeys. Mail a case to me and I'll help set them free. Yeast is good for you and it will settle in a couple weeks. I've got a filter for cider and wine and it's more trouble than it's worth.

Any white sugar (corn, beet or cane) fine will work. Cane sugar has more energy per ounce. Eyeballing just over half cup should get you there. Get a cheap digital scale and there are free online calculators to be more precise.

More info please. Generally my Irish stouts get 0.75 ounces of white sugar per gallon.

Sounds like someone is reusing old twist off caps. Why not just buy new pry-off caps? They're only about 5 cents.

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I bet if it was barrel aged for a couple years it would make a delicious breakfast drink. Cheers.

winemaking.jackkeller.net/request110.asp 2.5 lbs brown sugar for a 1 gallon batch?!? That is some rocket fuel and a lot of fermentables.

Fermentation already occurs before the beans are roasted so the recipe would have to include a fermentable base. I've made a tasty coffee stout.

Keep harvested yeast in the fridge until early on brew day to bring up to room temp. A 3 month old, washed Irish ale yeast started right up for me last batch. The LHBS keeps "reminding" me to buy yeast because it has to be their biggest markup. Brassbone's link above was helpful when I started...

Rack the final beer to 2ndary, keg or bottle bucket. Add about a quart of tap water to the yeast cake and stir. After fifteen minutes funnel into 3+ sanitized beer bottles, cap and label. On next brew day I crack cap when starting mash and just dump in wort after cooldown. Worked for me a...

I have to agree. Rinse a clean pint glass in cold water to get the best pour. 4 oz sugar to prime. Make the bottles are impeccable before capping.

Most would just pitch the wort right on top w/o new yeast. You may also wash the yeast and fridge for a month or two (I use a capped bottle). Never made a dough of it but it may work if you're a baker.

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