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Just bottled my batch made with Nottingham and 2lbs dark brown sugar. Finished at 1.008 giving it about 8.3% alcohol. Was in primary for a month and has been stable at 1.008 for the past week. Samples tasted upfront like sweet apple and finished with a wine aftertaste. The alcohol heat was there...

When using extract, I take the pot off the heat, add the extract and stir well for a few minutes. Then put back on the burner and bring back to a boil. This prevents scorching for the most part. Once everything is dissolved, the only time I stir is during hop additions and I let the boiling...

Well coffee is about 125mg of caffeine per cup, a pound of coffee yields about 45 cups. So 12/16 x 45 = 33.75 cups 33.75 cups x 125mg = 4218mg of caffeine in your 5 gallon batch. So that will get you about 80mg of caffeine per 12oz beer. This of course assumes that caffeine is extracted at...

Go ahead and use it. While its activating I'd put it in a ziplock bag just as a precaution.

So I am planning on adding cinnamon to my batch of apfelwein. How long should I leave the cinnamon sticks in the fermenter? The batch is coming up on 1 month in the primary so its going to be time to bottle it shortly. Is it like dry hopping where you add the sticks 4-5 days before bottling...

I say brew a beer and send samples to everyone on the forum for tasting to make sure there are no "off flavors"...

If you can call a 24%(18% 1936 Johnstown flood tax + 6% sales tax) markup with absolutely no savings passed to the buyer from the bulk discount the PLCB gets as one of the largest purchasers of liquor in the world a fair price... :cross:

Pop the airlock off, hold a piece of sanitized aluminum foil over the hole and shake the carboy. I don't see why you would need to repitch. Even if all the sugar was at the bottom, the yeast can still eat the sugars in the apple juice.

What temperature did you mash and ferment at?

Are you sure the priming sugar was well mixed? How many bottles have you tried? How long did you primary/secondary for? I'd try a few more before concluding that they are all undercarbed.

If the kid hadn't put it in his mouth I'd say chances of an infection are nearly nil. Cheezits are pretty salty which inhibits most bacteria. And the normal flora of the skin does not usually contain yeast, lactobacillus or acetobacter which I believe are the common causes of an infection...

So my next batch this weekend will have 4-8oz of malto-dextrin in it. When I add it during the boil do I need to be concerned about scorching? Or does it readily dissolve and I can just stir it in while continuing to boil? Thanks!

Walmart has a 32 quart stainless kettle for ~$35 last time I checked. Get one of those and you can start doing actual boils with LME and DME. I've boiled 4 gallons in it without a problem.

Did your beer warm up at all? I had a brew finish right at its target 1.016 FG, the yeast settled out and was about to bottle. But then a warm bit of weather warmed my room up to mid 70's and the yeast woke back up and started off again. Beer turned cloudy and the airlock started bubbling...

I guess my question is that biologically speaking, enzymes in organisms are tightly bound to the environmental conditions the organism grows in. Why are the amylase enzymes of barley so outside the temperature ranges of a seed? Evolution has tailored the enzymes of living organisms to operate...

This question has been bugging me ever since I started reading about mashing. The amylases in the seed become most active at ~150F and denature around ~160F hence brewers aim to mash at temperatures around that. Enzymes, for the most part, function in a narrow band of temperatures. Below which...

My thermometer reads at about 215F whether I am at a vigorous boil or a simmer during the boil. I think many people base their boil at the evaporation rate and seek to boil off something like 10% of the volume over the 60 minute boil. I personally just get the boil to the point where the whole...

Well I'd almost say skip the brew pub and get what Philly is famous for: the cheese steak. You can find a good brew pub in any city but you cant find cheese steaks like you can in Philly. You can go to Pats or Genos or my personal favorite Jims on South Street.

Well unless you cant help but sneeze into your beer I'd wait. Otherwise you are no more likely to infect than if you felt fine. Human pathogens are not likely the bacteria that will spoil your beer anyways.

My beer looked exactly like that about 1 week ago(2 weeks into brewing) and has since settled completely out. Looks like just yeast that got caught on CO2 bubbles.