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not sure if this goes here... but is related to ingredients shopping A friend of mine will came (from Argentina) to visit some relatives in Chicago. He is a homebrewer and would like to buy some hops that are hard to find in his country. He'll be in Chicago for a couple of days so I was...

I follow recipes but never use the recomendations on priming. Instead I use the idea of this link: Primer on priming. I always go by weight rather than volume. the concepts are useful to anything you want to use to prime: table sugar, DME, corn sugar, syrups. You only need sugar...

If it is already done fermenting you can try cooling the fermenter for a couple of days or maybe using gelatine. Never done it myself but I know that some people use those.

I say: open prime recap. recomendations: avoid pouring the beer on the bucket, oxidation is my concern for not doing that. Be carefull with sanitation: whipe every bottle with a cloth with sanitizer solution. recap ASAP. use a measuring spoon that gives you the correct amount OR use...

good idea... is there a liquid glue I could use instead of the tape? thanks!

Dancing barefoot: great link! would you mind sharing yours as well? thanks!

True... a hydrometer is not absolutely necesary, especially for extract brewers. But still may be useful. Most of the people uses it for estimating abv only. but in my case it is more a learning tool. Among the uses I found for it are: estimating evaporation (take pre-post boil gravity), abv...

Reasons to take a sample: 1) opening a bucket fermenter is risky: there are germs in the air and you risk a contamination by moving the lid and exposing the surface of the wort. introducing a sanitized sampler (thief, syphon) through a hole is safer. 2) in a carboy, it is virtually impossible to...

acetic fermentation is aerobic. So if this developed in an air tight container, it should not vinegar. you have c02 for sure... alcohol? I don't know. I don't think you should drink this... some coliforms and sporulated may ferment producing c02 but also toxins... be careful

I'm doing this tomorrow as well. Went to meijer's to buy the yeast... This brand is the most expensive breaders yeast among 5 brands available hahahahaha! still cheaper than dry ale yeast though :) and you know about this recipe: don't change a thing otherwise the guarantee expires ;)

what you are trying to do is pruno (but you are missing the ketchup). The inmates do that all the time. In california, some prisons stopped the distribution of fruits either canned or fresh in an atempt to control the production of pruno because the intoxications were causing too much...

I see. the university here sells the stuff, it's 10 bucks a gallon, but they say clearly CAMPUS USE ONLY... no way I'm brewing on campus LOL I was asking, just in case...

Hi there! In my home country (argentina) most HBrs use etylic alcohol 70% to sanitize. The stuff is more expensive than bleach but still cheaper than one-step sanitizer. Their claim is that ethanol is "one step sanitizer" 'cause you rinse with it (need only seconds of contact time) and then it...

I found this info last night: from any country into the EU (for non-EU cit.): up to 2 liters of alcoholic beverages with <22% alcohol (vol). That;s dutty free, no need to declare it, no questions asked. This is exactly a 6-pack of 12 oz bottles of my homebrew. Caveat: living organisms (plants...

One more question: Has anyone carried their Homebrew to another country? Specificaly the Netherlands or Spain (or other EU country?). I am planning a trip to Holland and to Spain (don't know where I'll do customs yet) an was planning on a six pack (prepared as a gift for a friend) and maybe...

Hi! Have simmilar problem, here is what I'm doing: I just racked an english ordinary bitter on saturday, I used a recipe from a database, but changed the yeast (yeah, my mistake). This yeast is higer attenuation and cleaner profile. oh! I also replaced light DME by XL DME... anyways...

please have in mind this: 1) as mentioned boiled wort will reach 212 (plus a couple of degrees due to sugar). this is not enough to kill sporulated bacteria. 2) lupulized wort will help with some preventing some contaminations 3) refrigeration will do the same so boiled (sanitized)...

oh! yeah! i got it! :drunk: hey! we should patent this :mug: :D

From the link, scroll down my link... isn't that an expanded widget? maybe not... I don;t know!

was thinking of this... it'd be necesary to leave enough head space because the widget will expand and the liquid is not compresible... maybe it's safer to experiment with natural carbonation first... hehehehe please, keep us posted!