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RDWHAHB The vodka will only up the abv, no harm there. You sanitized the lid (pre-gasket falling in), so the black rubber gasket was also sanitized, and you said that everything you put in the wort past that was sanitized, so you should be fine.

Yes, it's exposed, so it'd need to be sanitized. But I find it easier to just replace it with a different airlock and then soak it to help get the krasen out of it.

I have a 3-piece air lock, and I just use the main piece with a 1/2in Diam tube connected to it as a blow off, never had any trouble with it and it's great because it lets me use an airlock that I broke the middle piece of. Also, a 2ft piece of tubing was less then a buck at Lowe's, and a new...

I think you'd be better off with just a late extract edition rather then do the "hop tea" and mix it. If you want to increase the IBUs you could jsut to 1/3 normal and 2/3 late. I've heard of people making a "hop tea" to add at bottling or in the secondary or something just to give it a better...

Update: So I pretty much jsut did my thing, they had a bunch of questions at the beginning when they all showed up and then another bunch during pitching. Besides that it was just drinking HB, pizza, and watching a basketball game on TV. I actually did have one guy email me again today for...

Better yet, go crazy and do add the 5lbs of black patent to a pilsner... see if your beer snob wanna-be friends can guess the style. It's your beer, who cares, as long as you like it (and the SWMBO if applicable)

Wow, that bus is longer then the one I went to school in... I'm moving up in the world!

I've edited the main post to update for the new ideas, thanks... anything else?

:off: My quote of the day. Thank you for making me laugh. Back on topic: There's TON of debates over secondaries, but I like to stick to this simple-ish rule: The simpler the beer, the simpler the process. If you have a basic beer, nothing too special besides amazing taste, let it set in the...

It's going to be a do a brew and let them watch. I have 2 brews and an Apfelweizen that I'll be passing out. I'm in no way going to be doing a classroom approach, that doesn't seem like the best place to learn to homebrew :)

So after 6-7 batches, I feel like it's time to spread the love/obsesion and get more people involved. I've invited a group of 5 people over to do a mid-week brew (most think it takes too long, so I wanted to show that I can do everything in an evening) Anyways, what major points should I hit...

The tube it comes in is best. Barely uses any wort at all so it allows for more to be left :) which is always a plus. Sorry to hijack the thread, but: Doesn't a refractometer mess up when dealing with alcohol? I've heard it's fine for getting the SG, but it isn't accurate for the FG.

I'm guess thinking, but if you put in some frozen concentrate, shouldn't you be able to overtake the 85% water of the juice you bought?

Kegging isn't an option... way to broke right now... I guess I'll just hold off on the barely wine Thanks

It really depends on the location... the water across the state is usually over chlorinated, I stick to bottled water personally. But then again my best friend uses his garden hose... best advice is to just taste it when you get there and judge for yourself.

Hey Guys, I'm thinking of doing my 1st barely wine. Now I know they take months in the secondary, but I know I'm going to be moving at the end of April. My secondary is a glass carboy, so I'm not too afraid of it spilling or anything like that, but mainly if traveling (~600 miles by car)...

I personally use about 3 gal for the boil, and put the rest in the freezer to get cold to speed up the cooling of the wort. If you want to boil the water so its clean, you can boil ahead of time, then put in the fridge/freezer.

if anyone lives in San Diego, go to the restaurant they have there, and try AB fresh from the tap, that's fricken amazing. Food there is good too, but pricey. and you'd never think there was a good restaurant there, but its great, even has a huge rock garden...

The point of using splenda is it doesn't ferment. So you can add splenda then still bottle carb normally and not get bombs, but rather get a sweet sparkling wine. But as for adding it to the whole batch, don't. Rather add it per glass, find out what you like, and then make it that way next...

that's what i figured... thanks