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A larger starter will speed up fermentation, but there are definitely flavor differences between a regular pitch, an under pitch, and an over pitch of brew, and they will each run their own fermentation schedule

Is there any kind of alternate store brand apple juice available? If you can get any kind of unique apples in the produce section, you could always juice a few and add it to the store bought juice for a little variation.

Keep it. Next time to reduce carmelization of the extract, just wait until the last 15 minutes of the boil to add it in. You'll end up with slightly more hop utilization from your bittering additions and you'll get less carmelization of the extract while still getting it sanitized in the boil...

You didn't kill anything bud, you just may have diluted a bit, which is actually a good thing sometimes. Depending on the strain, once the alcohol %, pH, or residual sugars reach a certain point, the yeast starts slowing down. If you thinned out the brew after some fermentation occurred, you may...

Spent a few days in Cairns and didnt find any great brews immediately, but it was a family vaction, so... but it was a fantastic trip, definitely one of the top 5 places I've ever been (and I'm a mariner who has hit up 6 out of 7 continents by age 23). They did have a lot of mixed drinks in...

Hanging out with my gf... and her roommate, and just got them drunk enough to change the channel! hooray American Wheat beers and red wine!

I hate to say it's phallic, but... clean that tube off bud and install a blowoff tube

PBW could be your problem, definitely a rinse-necessary solution. Rinse and rinse again until you no longer feel a slickness on the bottle or in the rinse water... then rinse again and you're good to go

just look at RugenBrau's signature line. If you're done fermenting, you're done fermenting. Then add a week for settling and cleaning of flavors... Then maybe think about bottling... Wait a week to mull it over... Then have a beer, relax, and think about bottling... and when your gf tells you it...

How to Brew by John Palmer (see also howtobrew.com) 3rd for Designing Great Beers Brew Like A Monk by Stan Hieronymous (sp?) Tasting Beer by Randy Mosher Once you get established: Brewing Better Beers by Gordon Strong Yeasts by Jamil Zainasheff and Chris White Wild Brews by Jeff Sparrow Radical...

come to her with a recipe and ask if you might be able to see how her dad did it for a few insider secrets. either that or tell her that you found some unique ingredient, like Amber or Brown malt, which may have been more prevalent during her father's time, and you're just looking to see how it...

1. Do you have a hydrometer or refactometer? a. If you do, take readings for a few days, if the reading is steady for 3 days or so, you've probably completed primary fermentation and you're okay to rack to secondary. 2. Honey has been known to ferment fairly slowly, let it take it's time. 3...

Looking at your jars, there should be a few different layers of stratified sedimentation. There should be a band that's mostly white, that's your healthiest yeast. All around that may be more yeast, but also trub. The link below provides a great walk-through (including pics)...

still likely a tasty brew bud. rdwhahb

priming sugars allow you to carb differently/appropriately for each style of beer you brew. It sounds like you definitely used right around twice as much priming sugar as was necessary, and I wouldn't put the bottles near something you care about (or definitely not in your girlfriend's closet)...

Make something your lady likes so that she gets instant gratification from your new equipment, and hence, allows you to keep upgrading your equipment.

Half a case, like 12 bottles? With 5oz of priming sugar... bomb shelter dude

I found it on tap in Virginia a few months back, but it wasn't really anything special. Just a very very slightly soured stout.

I know Colin Kaminski from Downtown Joe's absolutely swears that you have to have copper in the kettle, even if it's just a spare chunk of tubing that you toss in to your stainless. His premise is mostly related to yeast health I think (copper does provide necessary elements for yeast health)...

How did your volumes compare between expected and actual? Your batch size says 3 gal, but your boil volume says 4 gal, so which volumes are you inputting to the calculator?