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I got a recipe from a book and it's going to be my first attempt at a mead. This is the recipe. 3.0lb honey added to kettle .5 lb pale crystal malt, steeped, then removed before boil .75loz citric acid, added to kettle 10.lb honey, added to kettle as soon as boil is finished...

The yeast floaters happen to almost every beer I brew. I just finished a Pilsner that I could have sworn up and down it was infected and even looked bad. After a few weeks, it tastes like a MGD. From what I have red, if you question if it's bad or not, then it's good. When you get mold or...

First of all, the two buckets that comes with the kit are awsome for everything but fermenting. <my opinion> hehehe The fermentation bucket is awsome for holding sanitation fluid for brewing, bottling and everything else. The bottling bucket, well is a good bottling bucket. I went ahead and...

Four days ago I brewed a beer and went with my own grains. I'm doing an extract beer and selected my own grains from the brew shop. They milled my grains for me there and I used almost the same kind of cheese cloth that comes in a kit. The only thing is my steeping time ran about five minutes...

From what I have read, prolonged exposure to light is a bad thing but you should be ok. Unless someone has really had a bad problem and can tell you otherwise

The only danger I have read about about over pitching is the risk of a blow out, in which I have had. hehehehe If you double up the yeast, just make sure you have a blow off tube or a way of managing a yeast party that will take place in the primary.

The biggest difference in my lag time came with a starter but by using two air stones with a pre filter on them I shaved another 5 hours off of my lag time. (spending special time to sanitize the stones and hoses) It has made a difference.

I made a starter for a pilsner that I'm going to attempt and it does not smell like the other starters that I have done before. It doesn't smell like vinegar and it's not a bad smell. I'm wondering if it's normal for light extract vs. dark would actually have a different aroma>

I have advised to several of my friends who I have sucked into the home brew hobby to look on ebay for the glass carboys. The beginners kits are well stocked that I have reviewed and the buckets are awsome for filling with sanitizers and being ready to catch the spills as they happen...

From one beginner brewer to another, starters are the bomb. My first three or four brews, I just pitched white labs but I"ve started making the starters. It takes maby 30mins to prepair one but you shave several days off of your fermentation and the fermentation takes off like a rocket to...

I'm not sure if I read your post correctly but your nut brown is flat, bottled and in the cooler? If you want it to carbonate you would have to keep it between 70 and 75 for the yeast to wake up and kick out th CO2. I usually toss mine into the cooler after I crack one and the carbonation is...

I'm with you on the blow out David. Same here.. The information on this site about yeast washing is awsome. I use my 1000ml beaker I use to make starters to wash out my yeast. It doesn't take long and you can clean it up alot. But be warned, the yeast that comes out of that beaker is like...

I agree about going to glass. There are good point on each side of the arguments. I use glass primary and glass secondary but the plastic buckets I got with my kit I use for bottling and for sterilizing everything during my brewing and racking processes. About the crud comment, I try to keep...

From my questions and readings, pretty much it's like a fish swimming upstream during heavy fermentaon. So long as you had positive pressure comming out it would prevent much from getting in.. I had a full blown blow out about 3 weeks ago where the airlock ended up on the opposite side of the...

I have had the temp rise up +8 degrees easy during the most active fermentation. Are you using a seconday conditioner or just the primary? If you are using a secondary, you can rack after one week if not hold it in there for a little while longer. I try to let my wort ferment in the primary...

I have used the yeast cake and dumped the cooled wart on to of it... Make sure you keep your temp lower though cause you will get some wild fermentation.....

I would like to see a clone for that beer also... I posted in another forum a beer that one of the guys at my HBS helped me with but I haven't quite made it into the all grain yet so I'm not quite able to try it out yet...

I brewed up the batch anyway and usedf th starter. Within 12 hours, I almost had another blow out so I think it was trying to snipe me. hehehe Fermentation kicking away and soon it shall be consumed. THanks for the reply

I made a starter as I have for my last three brews and for some reason the starter is not quite taking off.. . It's been close to 48 hours and and I noticed a build up of yeast in the bottom and there was some air lock activity. I used yeast that I harvested from my last batch of beer that has...

The best purchase I ever made was an autosiphon. One pump and your in business. Plus it is easy to clean and less of a chance of conamination.