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Not a problem, the 5 gallons of room temp beer will cool it down. The bottles will carb fine.

So I am trying to replicate Woodchuck's fall cider flavor profile for my GF which Wikipedia describes as having cinnamon and nutmeg in it. My recipe is EdWort's recipe and we are planning on back sweetening to taste with lactose. It's a 5 gallon batch. However, I am unsure how much...

I like the maltier beers at warmer temps and the more hoppy beers on the lower end of serving guides. My general guide is the darker the beer the warmer I like it.

Incandescent light bulbs do not produce UV, however, fluorescent do. No where near as much as the sun do though. A quick wikipedia search shows that 8 hours of exposure to fluorescent light is equivalent to 1 minute of sun exposure...

Maybe you could brew a beer without the hops and let it ferment. Then bring it back to a boil and hop it? The re-boiling will drive off the alcohol but will probably take a lot of the flavor with it too. And I've read that pregnant women can have 1 glass of wine a day and be fine.

Second to the put them into the fridge. Put them in and leave them there for at least 24 hours before opening. As the beer cools, hopefully more of the CO2 will return to solution and you can stop the fizzing.

The only way that would be possible is if the manufacturer had a serious lapse in production quality control. Any bacteria that gets into beer is almost assuredly due to a lapse in sanitation on the brewers part.

The problem with that is that even live yeast turns into dead yeast as soon as you swallow it. If it has anything due to the yeast its due to just the dead yeast and the nutrients they bring along not any replicating yeast in your intestine.

Well I just tried one and failed miserably. The problem is that you have to figure out the draining steps. Depending on the height of your stove and your grain bill you could end up having to lift 25lbs+ of wet grain at eye level for an extended period of time. I quickly learned that I had...

I wish I could dry hop with something a little more "tame" but I live in an area with no home brew store so I'd have to order any hops online and pay more in shipping than for the hops themselves. :(

The 90F pitch may have caused the apple flavors. At 90F it could have taken hours to cool down to proper fermentation temps, especially with the yeast getting active and generating their own heat. That flavor should continue to fade as the bottles age. My first batch had a fruity taste but now...

So I just tasted my second batch of my own recipe and the hop aroma and flavor is pretty lacking. So obviously one solution is to dry hop but I only have 1oz of Yakima Magnum hops. What can I expect dry hopping with the Magnums? Here is the original recipe(its my first recipe on my own and was...

I am guessing they are autoclavable simply because how would White Labs ensure sterility of their package before they put the yeast in? Unless they use gas or irradiation I imagine they autoclave them.

In the labs I work in we stick the temperature probes in a vial of sand. That way we don't have to worry about evaporation.

So the water in my home is quite hard with ~280ppm CaCO3 with little magnesium. Is it OK if I use the tap water for the sparge step? For mashing I am using bottled spring water. But my understanding is that sparging is just to more or less rinse the converted sugars out of the grain which...

I am really surprised buckets and carboys dont come with graduation marks on it. Try giving the bucket/carboy a gentle shake to get the yeast back in suspension. Might convince the yeast to start working again. Also, when I tested my beer that early I had lots of carbonation still in the...

My first AG was today as well and my efficiency was atrocious (~50%). Beer is happily bubbling away and I will drink it anyways though. Chalk it up as a learning experience.

Don't use the airlock as any indication of fermentation. My first brew didn't bubble at all, my second bubbled like mad. If it doesn't bubble its probably just a slight air-leak. Take a look in a few days and see if you see a krausen and in a week or so take a hydrometer reading and see if its...

Just started a brew using this method. It seems to be going swimmingly.:rockin: I am using 16lbs of grain so I am glad I have been hitting the gym because I am going to need it to drain the grain. I'll post my efficiencies once I determine them.

I dumped my priming sugar solution straight from boil into the bottling bucket and racked on top of it. The bottles carbed up fine.