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I've been more or less just following the instructions (times, temperatures, etc.), first with Mr. Beer and now with Austin Homebrew Supply kits. This last batch I tried was the chocolate raspberry stout. Excellent. I love the smell of the ingredients and the aroma coming out of the...

A lot of folks seem to use pressurization systems to carbonate (kegging?) rather than relying on bottle carbonation. OTOH, everyone talks about 'bottle conditioning' as being essential (usually, weeks and weeks of it!). So this is a conundrum. How can you get all that conditioning if you go...

From everything I've read on this forum that folks have tried, you're better of with 0.5 tbsp of cayenne - 3.0 tbsp cayenne is likely to take 6 months to get drinkable, if ever, and will burn for a very long time (all the way into your house/apt's plumbing). :D

I throw cayenne on everything... So naturally doing this just occurred to me. My main concern was that the cayenne would kill the yeasties.

I've got a couple of cans of Mr. Beer hopped malt extract but have since moved on to AHS 5 gallon kits. Can hopped malt extract be used for a starter? (I don't know beer chemistry enough to know if the hops mess a starter up) THANKS!! Patty

Lots of topics and eye-openers for this noob! I had always thought "big beers" were all about extra sucrose, dextrose, honey, etc. But here I'm reading I'd probably be better off using at least half of the extra sugars as malt extract - it seems the malt flavor could get overpowering so only...

Thank you - he never mentioned the actual temperature that the washing was done at - but the assumption is at refrigerator temperatures. Is that correct?

So I just bottled some AHS Irish Red Ale that I fermented with a vial of WLP007 (final SG= 1.014). After draining my bucket into the bottles, I grabbed a bunch of the mud into a sanitized bottle. Can someone point me to a simple method to reuse this? I used pellet hops in a hop bag during the...

I don't know - I'm just playing around I guess... maybe low carbs? ;)

Forgot to mention that I added nutrients (AHS capsule) and oxygenated with oxygen.

I have been reading in posts all over the place that 2 - 4 weeks is the time in the fermenter, and this seems to vary between making "good" Mr. Beer batch or a "good" high-end kit batch (like AHS). About everyone says at least one month in bottle conditioning (again, Mr. Beer is more like...

I'm not that advanced yet, just thinking of the "2-weeks rule" I read about on brewing forums.

This is my second AHS kit batch of beer and my first one with a glass carbouy for a secondary. It's been over two weeks and fermentation has slowed to almost nothing, except since it's in glass, I can see there are tiny bubbles still rising constantly. Will this stop after, say, 3 weeks? I...