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Is your primary fermentation finished? If not, I think that you might be risking a stuck fermentation by drastically cooling your beer since it shocks the yeast (I know that this is especially problematic w/Belgian strains). Therefore, it might also be a bad idea to be moving the beer around a...

some yeasts called "champagne yeasts" were isolated from the "champagne" region in France and aren't necessarily intended for champagne the beverage. I would go with the Premier Cuvee that lists the champagne style in the description. In a quick search, I found this description of Pasteur...

Hey Hammer~ I've been reading "Brew Like a Monk" lately and the author describes the flavor/odor profiles of several of the Belgian strains. "bubble gum" is right up there for several of the strains along with banana and clove, especially when fermented above 75 degrees. Maybe your fermentation...

hey all, Thanks for your responses. I am (and have been) aware that it is the mash pH that counts! As a somewhat paranoid beginning AG brewer, I was just afraid that I'd go ahead and do my first AG batch only to discover that my mash pH was out-of-control high! Thus, I thought that it might be a...

PS for more info, do a google search on "low-acid canning" or check out the USDA guidelines...we don't want anyone getting botulism from their hobby!

I remember reading somewhere that since botulism spores can survive in wort (b/c of its pH) you should use a pressure canner or autoclave rather than the boiling water bath recommended in some books. Basically, you have to get the temp above boiling (120C) for an extended period to destroy any...

Thanks, everyone, that definitely helps. I've had my first brew, an amber ale, in the bottle for just under 2 weeks and would definitely describe it as tasting "sharp" and possibly unbalanced, but not really bad/contaminated/spoiled. Another question if anyone's still reading... when do you...

so, like any good newbie I've been reading the brewing books by Palmer and Dave Miller and they both talk about beer tasting "green" after 1-2 weeks in the bottle (ie not ready). I'm wondering if any of you more experienced brewers could describe this taste? Is it more of an aftertaste...

Hello happy brewers... I'm getting geared up for my first AG batch and I just got my water report from the local company: The pH is about 8.1(!) and the total alkalinity is around 100 with the hardness being about 70 (averaged from our six community wells). Unfortunately, they didn't...

You can get pretty cheap pots at thrift stores, restaurant supply stores, or liquidation world...just keep your eyes open!

thanks to everyone, that definitely helps! I already got some new seals from the LHS and since I have diversol, I think I'll go with tentacles' advice since some of the bottles are definitely growing things! Iodophor seems like the sanitizer of choice...the no rinsing is definitely attractive....

Hey, I'm wondering how people wash/sanitize their grolsch-style bottles? Do you remove the whole cage/top, or leave it on during washing? Are you careful about not using bleach/chlorine based sanitizers b/c of the metal wire/corrosion factor? How about the rubber seals on the tops...