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well blowoff preventers shouldn't cause any problems for someone using a plastic primary fermenter with plenty of headspace. but there is definitely extra care needed for blowoff preventers in a glass carboy with little headspace. because the CO2 has no where to go but out the blowoff...

i should note i haven't soaked my stainless steel kettle in oxyclean and don't know if that is a good idea or not. everything else i use oxyclean on. whatever you do don't use bleach solution on a stainless steel kettle to clean it. i just scrub the *hit out of my kettle with soap and water...

i've found oxy clean is amazing for removing pretty much everything. it's a great cleanser but not a sanitizer. if you soak bottles, gear, buckets for 24 hours in oxyclean/ h20 mixture they will have nothing on them. it is perfect for removing labels and the label glue (which is a PITA to...

yeah that's a good idea. i've not had to use a blow off tube as i've not had super vigorous fermentations and i've usually got plenty of air space. from what i've read blow offs are fine to use and a good idea but you need to be careful with them.

yeah what directions were you following? basic brewing is a really simple like 10 step process prior to fermentation. pitching the yeast is like step 10, whereas you put it in around step 2 or 3. not sure how that happens...unless you were just giving it all a shot without any directions...

awesome good luck. sounds like you're in business. post your results in here so we can her how it turns out

yeah that's right. some belgian brewers use something called open fermentation to brew. it lets in wild yeasts that add a character to the beer that is world renowned. open fermentation is not for the inexperienced though. there's a lot of debate on open vs closed fermentation and some...

congrats dude. the pic is mouthwatering.

btw just curious what style of beer you're brewing...

post count not equal to knowledge/intelligence. you'll soon see that in here.

don't sweat any of that. there is no known pathogen known to man that can survive in beer. none. that is why the first permanent European settlers in North America (Jamestown and later the original capital of Virginia, Williamsburg) actually considered beer safer to drink than water. you can...

when you say 1.036 for FG is too low and your target is like 1.018 or whatever it is...what you mean is too high. the sg is dropping throughout fermentation (toward 1.0, the SG of water).

yeah you're in the ballpark for FG obviously but the best way to determine FG is not one reading falling in the estimated FG range that your recipe calls for. rather, you should technically have 3 days of constant SG readings to know for sure the fermentation cycle of yeast life cycle the has...

it's gonna be basically non alcoholic. the alcohol content of beer is, as you may or not know, largely though not solely dependent upon the amount of sugar available for the yeast to consume. you will create "beer" with 1 lb of extract in a 5 gallon batch, which is a great start for your first...

what you are referring to is basically everyone's dream in here. sounds like you are intelligent and know enough to not even think about selling your homebrew to anyone without going through your state's licensure. remember, homebrewing itself was illegal from about 1920 until...

yeah next time do not leave the steeping grains in the boiling water. steeping grains are like steeping tea. take em out before the water starts boiling. you want those steeping grains to sit there as you work up to the boil, ten take em out around 160-200 degrees F. the water will boil at...

i used a stick on thermometer for my first batch about 2 years ago. it's still on the side of my fermenter but it's such crap at this point that i don't trust it or use it. i can't even read it anymore anyway. i spent $8 on a good solid glass brewing thermometer that i can sterilize in...

no knowledge of powdered sugar. cane sugar is sucrose which is rapidly fermentable by beer yeast. i'd stick with that since there appears to be no documentation of the use of powdered cane sugar for priming (i checked papazian's joy of homebrewing and found no mention of it...only cane sugar...

i would look at the copious notes you (hopefully) took during your entire brewing process and try to identify possible causes. cross off water quality unless you live in bangladesh or there was a massive water main break in your area recently. water quality throughout the united states is...