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too much work. and risk leaving soap residue. my bottle prep, usually the day (morning)before I plan on bottling - I put all my bottles on their sides in a large enough insulated cooler with 1 oz bleach, 1 tbsp Oxi-Clean and fill it with the hottest water out of the faucet until it comes up...

its not so much that you dont need to know the abv. its so you can tell when its done . When the gravity is stabilized . You cant rely simply on airlock activity. It could sit there for 2 weeks and be stalled . If you were to bottle it at that point thinking it is finished and it restarts(and it...

interesting observation. can you split the boil to see the difference of copper use vs non-use? I would also attribute the lack of banana and clove to the yeast . As stated above, use Lallemand Classic Munich if you want a good honest Hef . I used to use WB-06 made a couple good hefs with that...

"zero active yeast left in this sucker" that statement has me believing that you are no longer seeing any yeast activity . If you took a sample and added a pinch of sugar it would in fact restart activity . What has most likely happened is your brew has just come to the point of the level of...

the campden tab goes in my strike water , it removes chlorine from the water. I had a 6 gallon batch go extra bandaidy on me and I ended up dumping it. I was really pissed, it was a Kolsch . after running it past the masses here, it was thought due to chlorine. so , since then I use campden in...

nope, I still want an old school carbed sbc .I would still prefer it to be a modified 400 but a nice 350/383 will do fine. no ecm to deal with , just pure old fashioned suck squeeze bang blow .

ahh , the lovely aroma of a feverishly working airlock .

I've been a member here for a few years and after reading your post, you're like me. I brew very simply, no fancy gadgets just because I could spend money on anything I want . I have a crudely built electric rig ,I do gravity transfers , I still use a copper Immersion chiller and I continue to...

if you're worried about hop gunk. try a hop sack. Buy a few (like 6)so you can add your hops at different intervals. I didnt use one up until the last 2 brews and it made a world of difference in my trub amount. I made th mistake of buying just one then realized the first time using it that I...

i woudnt have tossed it , just bottle it up as a session beer and prepare better next time.

as anything that comes with instructions before a long processing...ALWAYS read the instructions thoroughly before starting so you know the basic process and have the necessary ingredients on hand the day of brewing so you dont get in the midst of it and realize you need something.

i actually did it once with my first AG brew. It started out as a Hefeweizen in grain bill . the next day I had the same thought as I could still taste sugars in the so called spent grains. How much I was unsure of . So, what I did was resparged the grains to basically a half of my normal batch...

i actually saw this ad in our local paper a couple years ago. Wonder if he found anybody...

surprised its not a Swift truck

currently - resto-modding a 1951 Chevrolet 3100 pickup . brewing . lifelong - woodworking , gardening

519 + 6 gallons Premium American Lager = 525 gallons

60 bottles yesterday . in 10-14 days I should be cracking one.

i dont add much of anything except malts and hops . A couple times I added sugars to drive up the abv but only 1 pound in a 6 gallon batch. i try to keep my rests at a tighter tolerance . 148-154 is my range, style dependent. Like i said , I really just brew on avg, 13 lbs of malts per 5 gallon...

i understand, thank you

please explain, some of the header is cut off and I dont know what the numbers represent. do you have the link to the source of this chart?