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How does the scale on the hydrometer work? How do your read it and tell what it says? Scratch that, just realized that was a video up top. Thanks for posting it, very helpful. I kept getting confused on 1.1 vs 1.01 etc...got it now.

I am brewing my second 5 gallon batch. My first one did not ferment correctly I believe due to the temp in the house being too warm and the type of yeast used. This batch I pitched Sunday afternoon. Monday afternoon it was bubbling, this morning it was going a little stronger, this evening...

I plan on bottling in December (4+ months in fermenter) and was wondering if there are commercial products available to give me an idea of what my final product outputs are. I made the recipe straight up. Is there a purchasable 'still' version, carbed version, sweet version etc??? Or...

On that Oktoberfest Marzen, AHS recommned White Labs 820. It was a liquid, I had it sent with cold pack, and I used a yeast starter they recommended. I am thinking it was the overall heat of the house and time to cool to pitch...any other ideas?

Might have been esters. I was making an oktoberfest marzen kit from ahs. The yeast that came with it was a lager yeast but they specifically said in directions that it could also ferment at room temperature. Now the days I brewed it, it was very warm and the basement might have been around 74...

Thank you Yooper. The only other thing I can think of is the time it took to cool to pitching temp. When I moved up to 5 gallons my sink did not do the trick and that green apple smelling batch took about an hour to cool. This time I used a swamp cooler filled with ice/water and that brought...

After boil is complete and the wort is chilled to 75 degrees I add three gallons of bottled spring water (Talawanda if it matters) to my wort to bring it up to 5 gallons. Does that last three gallons added after the boil need to be boiled as well and then cooled before adding or is that good...

AHS chocolate holiday stout partial mash.

24693 + 5 = 24,698

Did you ever find a singletrack recipe? I would love to have it if you were successful.. thx Can't buy it in Ohio...had it at Denver airport...would like to brew it.

I have four batches under my belt. Been mainly doing partial mash/extract brewing. Starting to get a feel for the calendar and needing to pick my first Christmas beer. To serve, perhaps gift some. Would be interested in any thoughts on style/type/recipe ideas that play well at the...

thanks...was getting paranoid about it...

It is easy enough to do, no harm in doing it right?

Should I keep my EdWort's apfelwine stored in the dark like it was beer or can I just leave it out on the counter as it ferments? Does it skunk from sunlight?

I racked my first 5 gallon batch to secondary. Secondary is a better bottle. How high should I fill the secondary? Main batch was 5.25 to start going into the main fermenter. Now after allowing for trub etc it does not appear to be a full five gallons. Worried about it getting too much...

I am sure they will have one at the Omega house. Who would want one? There is no accomplishment there. Just have the butler poor the extract in. Whoop de dooo.

Turned out pretty damn good.

I have been doing some reading and thinking on the batch. Dry/sweet and carbed/still seem to be the major variables. Perhaps I will split my batch into dry/still (classic), dry/carbed, sweet/still, and sweet carbed. That way I can experience all at once in one batch. Any cons to this?

Thanks Vox. I saw the Ed Worts thread when I searched for hard cider and did not realize I might not be fishing in the right pond until I was making it. Even so, it sound great and look forward to drinking it. Looks like you can put a splash of seven up in it to sweeten if need be. Either...

Started out to make a hard cider. I loved the cider you could get at the little family farms in Austria. How does apfelwein compare to a hard cider? Is it similar tasting? I won't know myself for a long time. Your thoughts appreciated. Tom