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I've made good beers with extract and all-grain, but the one thing that I noticed when I switched over to all-grain was that I was getting a better ferment and less residual sweetness. As you move forward, on your next brew, make a yeast starter and ramp up a larger yeast population to pitch...

I've used Oxyclean Free as a primary cleaner for years on my gear. Sometimes I follow it up with a quick wash with PBW, depending on how dirty the equipment is. I would say, to go ahead and rinse it again, if there's any question in your head.

I would let it sit and not add more nutrient. The more you open it up, the higher chance of infection. Mead is a tough ferment sometimes, if the proper steps are not taken at the very beginning (i.e. adding nutrient, oxygenating well and pitching a large yeast starter.) That first part of the...

It will only take a few rounds of bottling and you will see the benefits of kegging. I bottled for several years, putting off the kegging because of money. But once I changed over, I never really went back. The only things I bottle currently are my Dubbels or Quads, in Belgian bottles or...

“affordable hobby” When I first started, that was an idea I had. Now, all I can tell you, is that if you enjoy it, start breaking it to her slowly, start with small equipment purchases, so she doesn't have a heart attack when you want to buy a full on three tier system. Good luck!

After using coffee in many different batches over the years and experimenting with beans, my opinion is for you to make a good strong coffee with the beans. Cool it, then add a small amount (maybe 1 oz) then fill the rest of the bottle with the Stout and cap. The bottling flow will mix the...

At 1.040 it definitely has some more to come down. It really depends on how you like your mead. The yeast you used (for dry wines) should get the mead to at least 1.010. I would be happy if it got there. As far as the racking goes, I would leave it in the primary until the airlock...

Good knowledge. I was a baker for a dozen years, and at the same time a meadmaker, and never ran across this type of honey. When I started making meads in 1997, I could do a 5 gallon batch of semi-sweet meed (15# honey), for just a little more than what a good batch of beer would cost to make...

I agree with the above comments. Leave it alone. Anything you do to retrieve it, would probably lead to more harm introducing contaminants then what it will do sitting at the bottom of the carboy.

Welcome! I live in PA but work in NJ...been brewing for 5, 10, 15, 20 ... oh, I lost count.

After years of boiling 60 min boils, I changed to 45 minute boils and have not noticed a difference in flavor or clarity. My beers usually sit for what most people would consider long secondaries though, for the fallout to happen.

Many thanks for this idea. I have a GE 8.8 cf chest freezer that I just bought, the dial down on the left side comes off, move the small piece of tape up in there and you'll see the screw. I am playing with the temperatures etc right now and will report back. ~rc~

As a stroke of fate, tonight was going to be perfect because I got off before 9. Tmw, I guess I'll have to send the wife. ~r~

Paid. Thanks for the service. ~rc~

I would agree with the above statements. If you are going with a standard amount of carbonation, regular bottles would be fine. But if you want to up the carb and have a really fizzy lighter style, then I'd use the thicker glass just to be careful. I keep mine at standard carbonation about...

+1 ~rc~

I think it will be fine, the real flavor deciders here will be your yeast choice and wether the hop flavors were ones that go well together. cheers ~rc~

It will be a Sabco Brew-Magic that I just ordered. And yes, I know I'm half crazy but I've been saving for one since they started making them, lol. ~rc~

I've brewed Belgians, specifically Dubbels, for a long time. Love em. Once in awhile I'll make a special brew, like a big Dubbel or something and I know it's going to spend awhile in the bottle. I use the Belgian bottles and do the finishing ferment in the bottle for carbonation. But for...

Ok, so I'm moving up from a cooler set-up to a nice brewing system that is Clean In Place. And I'm thinking about how I am going to change my cleaning/sanitizing procedure. I was thinking about going with PBW/Star San. My problem is that I do not have water lines run out to the garage and...