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yeah, it's a non-issue. You are allowed by law to produce (for private consumption) 100 gallons a year. That doubles to 200 gallons if there is more that one "of age" adult living in the household. You can legally transport and drink your brew anywhere you want, just don't sell it. That's where...

I can't really explain it. The beer gods have converted me to their wicked ways. I drink beer, I make beer, I want to make glove to beer. If beer was a woman I would marry it and become it's love slave. I thought about going to the 12 step program but then I realized that those people are just a...

Sallright Schaap. From reading your posts on here I figured you had just made a typo. I was jus' tryin to help out the Aussie. Cheers mate! Dave.

Use a racking cane and pay attention to what's flowing through the hose. Push it toward the bottom and at the first sign of sediment in the hose lift it up a tiny bit. Once it's set up just leave it alone and the siphon will tend itself.

Sour beer could be from a couple things. 1. not having a well balanced recipe. 2. bacteria (probably from your mouth). Did you start a siphon by mouth or try a little brew from a spoon or cup and then re-dip it? If it's neither of these, I'd just give it a little time and see what some age...

There seems to be some confusion here. I read two different references to "aerate the yeast". What you need to do is aerate the wort (unfermented beer). You do this quite simply by agressively stirring or even shaking the liquid in the primary fermenter. This action will introduce dissolved...

I'd be hesitant to do that. The less you "jostle" your beer around the better it will turn out. Just leave it in the primary until you can get a secondary. If you can't get a glass carboy, a plastic pail will work as long as it has a lid that will seal tight and has a grommetted hole to accept...

Just a question here.....did you happen to take that reading straight out of your boil pot (concentrated wort)? Like before you put it in the primary and topped it off to 5 gallons (or a little more)? With that recipe you've only got about 7 3/4 lbs of fermentables (considering the LME is 20%...

hehehe....****s ****s and beer! This place rocks!

Couple 'a things come to mind. Check your fermentation temperature. Colder temps will slow down the ferment significantly. It should be about 70-72 F. Gently rock your fermenter back and forth to see if the krausen will break up and fall. It could just be a little stiff and hanging on the...

I have your exact beer in my secondary right now. My recipe follows: 4gal boil volume/5gal final in primary 2lbs wheat DME 4lbs coopers wheat/barley blended (60/40) LME 1oz tettnanger (60 min) 1oz Saaz (5 min) 1oz bitter orange peel (5min) 1oz crushed coriander (5min) Whitelabs belgian...

Boil the water (to rid it of oxygen) and siphon it quietly (keep the end of the hose under the surface of the beer). You want to avoid introducing O2 into the beer after it's fermented. You can get some pretty funky off-flavors from O2.

WTF Pumbaa, I thought we were talkin' about making beer here!! That pretty much came outta' left field. Funny though....

I've done the Cancun/Cozumel thing twice. You couldn't ask for a better time. Lot's of sunshine,sand,excellent eats. The fishing was red hot and I didn't even feel guilty about having daquiries for breakfast. Funny thing is, Corona actually tasted good down there. I think they're shipping...

No wonder you Homebrew.:D :D

I tranferred to the secondary on Sunday 1/22. Gravity has dropped to 1.011 Do you think it will get lower still in the secondary? It had slowed to about 1 bubble every 60 to 70 seconds in the airlock. BTW- I tasted it and was super pleased. It has a really "roasty" flavor from the chocolate...

I didn't keep record of recipe. It was a kit that my local HBS had assembled for sale. They do a lot of different ingredient kits that "clone" popular beers. This one as I remember was comprised of 6lbs light LME 8oz chocolate malt (crushed roasted barley) 1 oz nothern brewers (bittering) 1...

I agree with El P. on the not bottling to soon. I learned the hard way. I got in a hurry about two months ago and bottled a porter that hadn't finished doing it's thing. I opened one four weeks later and poured it into a tall glass. Everything seemed fine for about 5 seconds.....then I...

Allright. That confirmes what my own thoughts were on the subject. I am going to get used to using a secondary. I have a "Mississippi Mud" clone in the primary now (brewed on Sunday 1/15).The OG was 1.050 and it took off like mad for the first 3 days. It has slowed to about one "burb" every 30...

I keep reading differing views on the use of a secondary fermenter. Is it a personal preference thing or a more advanced (than beginner) method? My True Brew equipment kit didn't come with one and I've successfully brewed about 5 batches with out one. Could some of you more experienced brewers...