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Great, thanks.

How many lemons does it take to get that much zest? (I've never "zested" a lemon before, but I know my wife has a lemon zester.)

I'm thinking of doing a Saison next, and I'm thinking of using lemon zest. What's the best way to go about doing this? How much would one use for a 5 gal. batch? Thanks.

I might give this a try. I've been fighting with the temperature in our place during my ferment periods (we have AC but I don't like to run it constantly). My last three batches (two weisses and a belgian) were all based on using yeast that's a little more tolerant of higher temps. I'm not a...

Well, I might end up splitting the difference and moving it to the secondary after another week. (I want to free up my primary for next weekend - get another batch going.)

Okay, for the longest time I've just thoroughly rinsed out the syphon tube after use. And, of course, I sanitize it before use. Last week I was bleaching my primary bucket to get rid of that stain/smell that seems to set in after a while. I decided to toss the syphon tube in there as well...

It's been in the primary for a week now. Normally I would rack to the secondary today. I was thinking I could go straight to the bottle and just let it age in the bottle. I know a lot of Belgians are bottle conditioned. (This is the first time I've tried a Belgian.)

I've got a belgian ale going right now, and I've been debating on whether or not I should skip racking it to the secondary and just go straight to the bottle. Any thoughts? FWIW, here's the recipe: .5 lbs Munton's Extra Light DME 6.6 lbs Munton's Light LME (late addition) 1 lb corn...

Thanks, guys. I did find a local place that carries it - Sam's Wine and Spirits. They have a huge selection of wines and beers from all over the world. I had checked their website, but it didn't list it. I decided to call there, anyways, and they ended up having it.

Does anyone know if they sell Kronenbourg 1664 in the USA? I drank it when I was in France a couple of years ago (and I liked it). This weekend I'm going to a work party where the theme is to bring a dessert or beverage from a different country that you've been to. I thought it would be...

Thanks, guys. I went with Austin and ordered some malts and grains to make it worth the shipping cost!

Where can I order blank 6-pack holders from? My LHBS doesn't carry them. Thanks! :mug:

Thanks for all of the input, everyone. I think in the future I'll just stick to less campden, or skip it all together. Since I've done several batches without it and haven't had any problems, and other people seem to be okay just topping off with straight tap water, I guess I shouldn't worry...

No, I added the campden tabs to the water while the wort was still in ice bath. Then added the wort to the water and continued to let it cool (it was still around 100º F) for a couple of hours before pitching. I've got fermentation this morning, so everything seems fine. Just another...

So, does that mean my yeast is gonna be toast?

Yeah, I ended up sticking my "brew spoon" down in the water to crush them. Oh, well, I guess everything's a learning experience, right? I have a follow up question, though: The directions on the bottle weren't specific, and at the LHBS they said 1 tablet per gallon, so I used two (for the...

This is my first time trying Campden tablets to sterilize my "top off" water. How long does it take this little suckers to dissolve? I'm quickly chilling the wort, and it'll be ready to pour into the bucket soon. The little tablets are still sitting there at the bottom of the bucket, they...

Actually, they were pellet hops, so I'm inclined to agree with those that say it's the yeast clumping together.

You beat me to posting that link! "(Burp!) Oh my God! I just felt it ferment!"

Oh, good! A bad beer disposal service! What's the address for that? ;)