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thanks for the helpful input everyone, this helps to put my mind at ease i think with every batch there is some sort of variable that makes me worry a bit, but i guess its better to be cautious than careless. thanks again yall

while siphoning to my bottling bucket last night, i forgot to add the boiled priming sugar solution until the bucket was about 3/4 full, i then added the solution and gently stirred it in(with a long sanitized brewers spoon) for 5 mins. will my beer have an uneven priming sugar distribution or...

i sampled a bottle @ 1 week last night, and holy moly was i impressed, still a tid bit hoppy, but taste GREAT already, nice fruity taste, nice fine carbonation bubbles, i can only imagine how good this will be once the beer fully matures.

i think im more drawn to the idea of adding apple juice or cider. will i need to pasturize the juice or cider? exactly what is the ratio for substituting juice for malt? what if i made a regular batch and adding some juice in place of water when filling to the 5 gal mark, would this...

thanks everyone!

could i use my 6.5 gal plastic fermenter?

so after my 6th batch of beer, i have decided that i want to make a batch or white wine for a special lady, that being said, i really want this to turn out well. 1. what equiptment do i need beside all the beer equiptmant that i already have. 2. where can i find a good resource for...

so if i swirl the container around, should it rouse the yeast a bit?

my hefewiezin has been in the primary for 15 days, the o.g. was 1.066. i decided to peek under the lid and take a gravity reading-there is still a layer of krausen but not much foam. the s.g. is 1.020. the fermentation was heavy for the first 3-4 days so i imagined it woulda been complete by now...

thank you-im surprised i havent seen this equation elsewhere already

sounds like you want a light lager-try brewing a european lager-cause the american lager is a joke

lol, i made this mistake with my first three batches and they were all very low in alcohol, and only tasted ok. my 4th and 5th batches sat for a month and i think the warm flat f.g. samples taste better than the finished product of the first 3 batches

good point

playing the bass guitar, professional dj, music production, was huge into mountain biking and cycling as a teenager currently teaching myself to play the piano

i totally agree. ive constantly been buying extra equiptment and supplies since i started too. and there is still more that i want to buy as well. ill either be drunkard or own a brewery before its all over.

thanks for the advice, thats really helps to make sense of it all:mug:

thanks, now i dont have to post the same question.

so i brewed a grand cru that i bought from midwest supplies, i added an extra 2lbs of DME to raise the alcohol content. however i only pitched 1 smack pack (wyeast witbier 3944) o.g. was 1.084-primary for 2 weeks, then after 10 day in secondary the krausen dropped and activity has slowed...

thanks

if i dip my sanitzed turkey baster into my carboy to skim a sample of the top inch of beer, am i going to get an accurate reading? in other words, is the sample from the top going to be less dense than beer from the middle or bottom?