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much better i would guess.

first time my beer is contaminated (how to tell?), i will change methods. the reason that beer and wine were popular back then was because it was safer than water. bachus was a celebrated god. every englishman brewed his own beer in the middle ages because it was self sterilizing. alcohol...

beer has been brewed for at least two thousand years. i bet they didn't have san san or any other sterilizer two thousand years ago. fear is a great selling tactic i think.

i rinse very well and with all the crap in the city water i am pretty sure there isn't much left of the sunlight.

i have never used any chemicals to sterilize just sunlight detergent and dry thoroughly. i put the bottles in the oven for fifteen minutes just before bottling. going on about 6 or 7 batches. should we start a lottery?

i read an article about a commercial brewery and if i recall correctly a huge batch was completely fermented in around 6 hours? of course they had all these special gadgets and i believe the brew was being stirred throughout fermentation. one of my main objectives is to complete the brew...

i saw somewhere that you should wait a week, and if gravity is the same for two consecutive days then bottle. i wonder if you are supposed to bottle if fermentation stops and gravity seems high? i did just that and the beer came out pretty good.

maybe stir in the other sugar now? it will probably turn out alright. at least by my low standards!

you can check the hydrometer by taking a reading of just water. should be very close to one. did you add sugar?

whenever you feel the urge! i think gravity readings are most important...when to go to carboy, when to bottle. i just brewed a batch that i think will be ready to bottle in less than a week. two stage. fermenting like crazy!

new plugs are hard and don't always keep the seal. reseat the plug carefully and see if the bubbling starts. as the plug for the airlock gets older it softens and seems to seal better. just a thought.

it is very red but gets to be a darker red the longer it is in the bottle. your answer caused something to click in my puny brain! i forgot to add the dry extract! the new procedure must have really screwed me up. i scooped out a litre and am dissolving dry extract in a heated pot now. it...

a nice red but not what i was going for. 2.6 kg plain light malt syrup 1.0 kg light plain malt extract dry 50 g cascade hops 6 g munton yeast the guy at the beer store said i overboiled and caused carmelization. i found nothing of the sort on the web. he then advised me to boil the...