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I have an education in chemistry/physics and as a few other posters stated, there are variables to your answer. They are correct there are several factors influencing evaporation, however the two primary factors are water vapor and ethanol vapor in the room/vessel. The higher the water vapor...

It'll be perfect as long as it meets YOUR needs on your stove. For my particular stove, I chose this 35 Qt one because I needed something larger in diameter (notice it's not as tall) so it would fit over both the front and back gas burners. Now I have PERFECT control over the temperature...

As soon as the about 1/2 dozen bottles come out, they get the aluminum foil treatment. Then I get another 1/2 dozen out. Rinse and repeat. Those bottles stay hot for quite a while. No, the aluminum foil doesn't get sucked in.

That sounds like streptovericillium rubrireticuli. You used bleach so you will be fine.

That's great to know. I'm going to use my bucket with Revvy's airlock/vinyl blowoff tube setup. Congrats on your successful Hefe brew!

You are right, Reelale - the sodium perborate in Oxyclean will oxidize anything aluminum (aluminum will starting turning black within minutes). For metals (kettle, screen), I don't know how effective PBW will be on something 3 weeks crusted. You may want to consider a long, hot soak with...

I'll definitely keep you posted. I should have the ingredients on Wednesday afternoon, so I'll be brewing it Wednesday evening. I've not used WP300 before but I've heard it really bubbles up. So instead of my 5 gallon carboy, I'm going to use my 6.5 gallon plastic bucket. Or should I...

If you think it tastes good before bottling, wait until it conditions for 3-4 weeks...!

Actually, processing of food is an entirely different conversation altogether; that analogy would be in reference to beer pasteurization. You're right: Pressure canning is strongly recommended for non-acidic foods but remember before pressure canners became affordable in the '50s-'60s...

I didn't say it was cheaper, I said it was cheap. And easy. And, you have no sanitizer (chemical) residue in your bottles. Having home canned for decades, any home canner will tell you they'll take sterilized storage vessels over sanitized every day of the week. :mug:

Jaba, You may very well be right about both of those yeasts. I looked at 3056 to pitch in the primary and champagne yeast to add in the bottling process but went, "Nyahhhh....this is my 3rd batch of homebrew so it's OK to learn from mistakes. I went with the WP300 and Erdinger's bottling...

Thanks for your input, RSR. For the hops, I played for 2 days in Beersmith to get the grain/hops/times combination until I got the 5.3% alcohol and 18 IBU. This is just a guess. If nothing else, it's still going to be a great tasting brew and I'll take notes, learn from my mistakes, and redo...

I wouldn't screw around re-sanitizing them. As your bottles are already clean, put them in a 300 deg F oven 1 hour. Cut 2" aluminum foil squares (one for each bottle). At the end of the hour, take towel or oven mitten and carefully pull the bottles out of the oven (that glass is HOT...and be...

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Trust me: your next investment has to be BeerSmith. I've just used it to create my Hefeweisen (it'll be the 3rd batch of beer I've ever brewed) and I just ordered all the German/Bavarian ingredients tonight from Northern Brewer. It comes with numerous recipes and brewing directions for all...

Well RSR, Will this work??? Type: All Grain Batch Size: 5.00 gal Boil Size: 5.75 gal Boil Time: 90 min Equipment: Brew Pot (6+ gal) Ingredients: 5 lbs Wheat Malt, Ger (2.0 SRM) Grain 53.63% 4.5 lbs Pale Malt (2 Row) Bel (3.0 SRM) 47.37% 0.5 oz Hallertauer Mittlefrueh [4.00%] (90 min) Hops...

Bottling success!!! I just finished bottling up 50 bottles. Wifey and I had a little sample as we bottled and we went, "Whoa....taste the alcohol!". It has a very light orangish opaqueness with a very light but nice smooth wheat taste with an orangy finish. That is followed up with a nice...

RSR, I just read McFarland's book, here's what he wrote about Erdinger Weissbier (he his descriptions, he obviously toured the plant): "....Bespoke wheat and barley grown by local farmers, water sourced from a 75-foot well beneath the brewery, and hops (Perle, Tettnang, and Hallertau)...

Oh I wasn't offended at all, don't sweat it. As for the recipe, I was thinking something like a 50% Wheat/10% Spelt with 40% 2 row. Could I use Spelt flakes? I'll have to plug that in to BeerSmith when I get home. I haven't used Crystal Malt (only seen it listed on recipes) so I'm clueless...

Hi RSR, This is my 3rd brew ever, so I'm a newbie who's learning. I was going to take the DME and calculate the conversion to grain. The DME recipe seems to be missing one of the hops as well, so I was going to sub one of the tettnangs. If you were doing this brew, how would you write up...