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once you add the coconut , it will restart fermentation so wait until that stops and stabilizes.

so all he has to do is add a wedge of lime .

concrete is heavy , yes. epoxy can be tricky if you are fully prepared on how to use it , mix it correctly . then theres the grinding ,sanding , finishing ...the dust. how do you feel about a mosaic tile top? you can make the substructure out of marine grade or form grade plywood ( no voids) so...

thats the exact point i was trying to make. some people took my statement out of context. btw- I answered your other post about books . good luck to you !!

without knowing your level of experience or style of brewing you intend to do . I have 2 books (so far) that I recommend to anyone starting to home brew . 1) Charlie Papazians - the Complete Joy of Home Brewing ( I have 3rd edition)I read it front to back a few times and keep it handy for...

notice I said HOT , not boiling.

where is your fermenter located that you have to worry about this? Move it to somewhere that has stablized temperatures...closet, kitchen counter , laundry room...

ok , you guys can go play around with boiling water to sanitize your stuff , risk 3rd degree burns to yourselves and I'll use what I use ,because I know it works and is safe. Anybody else read the post last week by the guy who did boil everything,burnt his hands repeatedly then was trying to...

I would also recommend using a wide mouth fermenter. at the time all I had was a glass carboy and trying to get the coconut out of the neck of it after the secondary was a PITA. If you havent read the article yet, know that coconut needs a watchful eye while toasting . it can go from "not yet...

brand? i dont remember, it came from the grocery store baking aisle

i buy mine at the grocery store or liquor store . they come pre-filled with various beers and I empty them at a decent rate, anywhere from 2 to 5 a night depending on the season. I like to keep a batch worth (2-3 cases)of empties on hand .

I made a toasted coconut choc coffee porter last year and I used nearly 4 lbs of (unsweetened)coconut in the entire 5 gallon batch ,and its very faint. Your honest 1 pound ,you probably wont taste it at all. Your 30 ibus may overpower the other flavors youre wanting to come forward. Go back to...

just be patient. You want to brew the right way so theres no sense being in a hurry especially for your first batch. Get the process down correctly step by step , make sure you understand the process before you start . Theres always one guy who jumps the gun and halfway through his first batch...

welcome to the forum. Well,Im going to answer your question with another question ...would you eat in a restaurant if you knew it was dirty? Of course not, so why would you not want to make sure your brewing equipment was properly sanitized? I'm frugal ( some people say Im cheap but theres a...

yeah , there is also listed usually in parenthesis is the optimal temp range...so you go by the low one of the widest range. But, why would you want to stray out of the recommended range anyway?

pm'ed you

i dont use pumps. i tried it for a couple brews and it just didnt work for me . I like simplicity . I just let gravity and a long handled stainless steel spoon work for me. You dont need a pump to mash , just stir it a couple times when you add water to eliminate the cold/hot spots and let it do...

use lemon zest and juice, maybe honey malt for sweetness and pick a citrusy hops like Citra or Apollo if you can find it. personally I wouldnt make a sweet lemony beer . i would go towards the tart side so it will be more refreshing.

do a search, or take the packets in hand...the temp range is right on the labels

ive used oxiclean clear from day 1. it doesnt take much . 1 tbsp per 5 gallons is plenty. yes, it rinses off with hot water. I add 1 oz of bleach if i have really dirty bottles. let them soak in hottest water from the tap. drain, rinse, star san just before bottling.