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Apple esters are probably there just to increase the aroma and taste of "apples". I doubt they will cause any problem. If anything they will evaporate during the fermentation.

DO NOT USE OXYCLEAN AND BLEACH TOGETHER! YOU WILL CREATE CHLORINE GAS IMMEDIATELY WHICH CAN SEVERELY DAMAGE YOUR LUNGS. Soak the stuff in oxyclean to make sure all the deposits are gone. Rinse several times then add the bleach. DO not in any case mix the two or use bleach after oxyclean...

Hey we all need something to clean the driveway with...

If you primary the beer for longer, I think the beer is ready quicker. My first batch I primaried for a month and it was drinkable in a week. Second batch I primaried for over a month and it too was drinkable in a week. I'd say they were more than drinkable, they were delicious. Sure they...

Looks almost exactly like my beer and its not infected. Its just the last remnants of CO2 bubbles sticking to the surface. Give it a few more days and it will go away.

I'd get a 7.5 gallon turkey fryer pot. They're only about $50 or 75ish with a burner. I can do a full 6.5 gallon boil if I just make sure to let the hot break happen before I add the first hops.

If you want to secondary this for awhile, boil half or even a quarter cup of sugar in a cup of water, cool and add to secondary. That should reawaken the yeast who will in turn create CO2 and create a blanket over your beer. Since CO2 is heavier than air, you just need a little bit of CO2...

I am pretty sure that is just yeast settling. Once fermentation finishes, there is no more CO2 being produced to cause the yeast to float around so it settles.

I think what remilard is trying to say is that nearly any recipe can use cascade. I'd try a cascade pale ale, would make a good beer to drink in the summer.

See the thing is, regular sanitation methods work because the bacteria that cause infections are very few in number. Sanitation is not sterilization, there are still bacteria left on your brewing equipment but chances are they are bacteria that do no harm. However, when you get an infection...

Check this out: https://www.homebrewtalk.com/f39/easy-stovetop-all-grain-brewing-pics-90132/ I use that method and it cost me all of $55 to go from extract to all grain. $5 for the nylon bag and $50 for the 7.5 gallon brew kettle. On my second try I got 70% efficiency. I am sure it can only get...

Fortunately for me my apartment complex requires separating the recyclables. About once a week I just go to the "Brown Glass" bin and can pull out a case of bottles. Even if they are moldy a soak in Oxyclean cleans them right up.

Caffeine from the coffee increases yeast lifespan: http://www.ncbi.nlm.nih.gov/pubmed/18513215 Don't know what this means for brewing though...

Add some caramel 40 or 60?

If you dumped some sand and shook it around to gouge the surface then maybe yes. Otherwise proper sanitation will render this a moot point too. I like my better bottle because I don't have to be gentle with it. I can bang it down on the counter or bump into things and not have to worry.

You can but ideally you will want to freeze stocks of that first starter to have a bank of yeast to go back to. This requires a bit more effort than simple washing and reusing the yeast from batch to batch. But without this, as you continue to use the yeast batch after batch even with washing...

I've read that some people use Maltodextrin(4-8oz per 5 gallons) to add body to brews. I just brewed a pale ale with 4oz of it yesterday so I can't report on its effect yet.

A tip that may help people not able to hold the bag long enough: move the pot to the floor and lift/drain from there. Stand with the pot between your spread legs and lift with your legs/back. I used this method yesterday and I was able to hold 11lb of grains for 5+ minutes without any...

Ah you are correct! And I should mention for anyone wanting to copy the 1 and 2/3rd cup of Splenda, the Splenda was the kind advertised as a 1:1 match for measuring sugar. Its a much fluffier version than the stuff in the packets.

Probably hot break. It will break apart as you continue to boil, eventually settling out on the bottom of the pot when you cool it.