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Congrats on brewing your first batch! Yeast/fermenation won't lighten the beer. Extract typically makes the wort a darker color than what's possible with all-grain. I'm also assuming you boiled the extract for 60 minutes? If so, this increased the melanoidin reactions, which darkens the wort...

I use TastyBrew: http://www.tastybrew.com/calculators/priming.html

Congrats on your test...but I don't quite understand your idea. Here's what I get: -You want to place a chest freezer on top of your fridge. -cut out the bottom of the freezer, which will allow 0F air to make ice, and then drop down into the fridge to help cool it My guess is there are coils...

I made a cream ale + lime last summer that came out very lime bitter. I believe it was due to getting some of the white part when zesting. In any event, the taste mellowed out after 2 or 3 months and wasn't half bad. I've also found bigger bottles take longer to carb up and I try to have them...

Yeah, this doesn't sound safe to me. Compressed air tanks are usually pretty thin. CO2 tanks are thicker and meant to withstand over 1000 psi.

+5 Bock +5 Copper Chopper Ale +5 White House Honey Porter +5 Blueberry Blonde =16554.75

You can also put the grain in a bigger ziplock bag and roll it with a rolling pin a few times until you get your desired crush.

Get yourself an STC-1000 for temperature control. You have to wire it, but it's easy and total will be about $35. https://www.homebrewtalk.com/f51/ebay-aquarium-temp-controller-build-163849/

I would think so. I'm sure folks who cook for a living could zest properly and avoid my mistake. I know McCormick spice sells orange peels (which is zest). They may have a lemon or lime peel as well. I've never seen it, but then again, I'm not in a metropolitan area.

I made a cream ale + lime for the ladies last summer. I zested 6 limes and then soaked the zest in vodka for about a week. I then strained out the junk using a coffee filter and dumped the lime/vodka solution directly into my bottling bucket and gave it a stir. This was after I had already...

or get a cheap metal yardstick and put your markings on that. I got mine for less than $5 at the hardware store.

Are you doing a full boil or partial boil? I like to have 5.25 to 5.5 in the fermenter. If I'm doing a full boil, I start with 6.5 in my kettle, which gives me 5.5 in the fermenter. If I'm doing a partial boil, I'll do 3in the boil. Cool it and put in the fermeneter. Then I add water until I...

I don't think it would hurt anything. I've added fruit during secondary in the past - 2 weeks in secondary, followed by a final week in tertiary (if that is the right term) to let any skins settle out. The beer turned out great!

Don't dump your beer! Time can heal everything, including beer. Revvy has a great thread concerning this - in fact I think it's a sticky in the beginner forum. Sanitization is the norm for homebrewing (kills most not all) versus sterilization (kills all). Sticking your spoon in the wort to stir...

5 gallons of beer takes a long time to change temp. Even though your air temp in the closet is fluctuating so much, I'm thinking the beer will take much longer. It might just level out to stay in the middle of the temperature range fluctuations. I wouldn't worry about it.

How long have they been in the fridge prior to opening them? The cold forces the CO2 into the beer, which limits the gushing. I usually refrigerate my beers at least 5 days before opening.

I've used table sugar. You need to adjust the quantities a bit. I use the Tastybrew.com calculator.

That seems to be close to the going rate. Beverage Elements (online) as some cheaper (I think about $43) but when you add shipping you get closer to $60. I picked up two the other day from craigslist for $45 a piece. You can also watch the For Sale forum here on HBT. Some folks buy from a guy...

Everything looks good - don't dump your beer! You were tasting it uncarbonated, which may affect the flavor. It's also still "green". Give it another 3 weeks in the bottle and the flavors should meld a bit more. This is a great resource...

The reason is that it is unlikely harmful bacteria will live in vodka. If suckback occurs and the liquid is pulled from the airlock into your fermenter, it won't bring with it any nasties and it will have little effect on the taste of your brew. I've used straight tap water and one-step...