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I just use a sanitized sponge and anti-microbial soap because the kitchen sponge is the dirtiest thing in people's houses(when it comes to bacteria) a toilet seat harbors substantially less bacteria than a sponge. I agree everything doesnt have to be "OR" clean...but being a sponge is the worst...

I buy the 3$ version of oxyclean. I have plastic carboys so I cant scrub them without risking scratches. For everything else, I leave my sponge soaking in sanitizer (OCD) and use anti-bacterial soap and hot water.

sorry about that...for some reason I thought you were making wine, maybe because i was drinking it at the time!

it is better to put wine in a glass secondary, especially if you are batch aging it. But if it is going to be bottled within a month or two it doesn't make too much of a difference (i have heard that plastic allows a small amount of o2 in over time...but I have never batched aged, and my wine...

I have only made 3 wines so take this with a grain of salt... I had 4g in a 5g and it turned out fine. The wine is still fermenting so it should create a blanket of co2, protecting it from O2. a blast from the keg should help. CO2 is denser than air so it will lay on top of the wine, protecting...

I know it is an old thread but I worked on the 7-11 beer project. I tried everything to get them to make something good. But then a market manager stepped in and showed the sales on BMC beers. The room lit up with $ eyes. No wonder they don't sell it anymore

I would have to say Samuel Smith's Oatmeal Stout. I love that beer. And it tastes good both cold and warm...and just because I like experimenting...I used it to make Bratwurst and it was great.

I only drink commercial beers when my local breweries come out wit something new. They fill up my growler for 8$. AZ has a few great breweries and they like to test new stuff. If you want a night you won't remember try "Nimbus's Old Monkeyshine" it is tasty yet 8-9% abv. edit- I, however, did...

I would say it is great! I just made something very similar and it turned out awesome. I used a secondary so I could free up my primary, and I sampled the hydrometer sample and it was good before I even bottled it. I don't know if you did or not, but I would use Irish Moss in the boil..makes...

I made one with... 4# 2-row munich .5# crystal 120 2 oz torrified wheat 2lbs brown sugar (10 min) .5oz sterling (30 min) 2gallons mashed at 148 for 90min (by accident-forgot about headspace in MLT) added 2 FCAJ into cooling wort 4 gallons cheap AJ s-05 yeast og 1.070 fg 1.006 tasted...

I started doing all-grain before extract...it turned out great. If you are going to go this route, however, make sure to watch tons of videos and spend a few hours surfing HBT. Extract is easier and allows you to get used to your system and iron out any kinks you may find before you go AG. I...

you probably will see fermentaion....yeast are pretty resilient. if no activity in 3 days then pitch more yeast. may your yeast make beer and your mouth drink it.

I would say it was old ingredients...I got a kit one time that I followed everything exactly/ (and thanks to HBT) I kept very good records. It tasted weak-BMC status....but then I re-made the same recipe from stuff i bought a my LHBS and it was delicious. If you can find other homebrewers around...

OOOOHHH Shiny! Step 1: get a grain bag 2: Put your grain in that bag 3: Now mash that bag that's the way we do it- Brew In a Bag! p.s. get a hydrometer (pretty cheap)- just use sink water to cool the wort...carrying to/from outdoors could get airborne nasties in it

The great obsession is right. I get a little ocd when I have an empty primary.

http://www.rooftopbrew.net/abv.php just put in your OG and FG and approx temp and you should be good to know

looks awesome!..where did you get those green bottles? I can only find clear

It will taste fine. May turn out a little dryer than expected which will make the hops more pronounced. If it is too hoppy then let it condition an extra week or two...hop flavor mellows pretty quick. You never know..it could be the best beer ever.

don't mess with it and let the yeast do their job...freisste is right...you generally get the og the recipe calls for with extract...was the wort cooled when you took your OG?

dogbar and jeepdriver said it all. extracts do make excellent brews and just get some dme for a hefe. ferm temps are important in hefe...fermented one at 74% (i was on vacation and didnt turn the cooler on) and it wasn't very good (had to let it sit 5 weeks just to drink it)