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will do, thanks!

Right, they sat out for a week before they went into the fridge.

I bottled my apfelwein two weeks ago after 6 weeks in primary. Followed EdWorts directions except to substitute cane sugar for the dextrose. I primed with just over a cup of sugar, but still no carbonation. Let it sit in the fridge for 2 days before opening. Does it typically take longer...

Completely normal for a hefe

The carboy is spitting out star san foam, and I'll begin mashing my sweet stout in one hour.

It's definitely the starsan, if you let it air dry for a few minutes next time it won't be an issue. I used the paper towel technique on my apfelwein as well, and it is delicious. Let the relaxing commence.

What do you use to hold the ice water? Seems like you'd need something like a 55 gal trash can, or you'd be continually topping off with more ice and water.

Nice! From an aquarium store?

Baking soda or barkeepers friend will get that scorch mark off for you.

Pardon a stupid question, but where does the ice go when you use it? Are we talking about running the hose from the tap through an ice bath in the sink on its way to the chiller?

There are a few threads discussing this. Higher gravity in the boil leads to less efficient hop utilization. Think of it like this: water is a solvent that extracts oils from the hops. If the water is "busy" solvating malt, there is less of it to extract the oils from the hops.

One of the topics I have seen people muse about on this board has been the level of ethanol required to inhibit growth of “nasties” in our beer. It has been said many times (correctly) that the huge numbers of yeast in fermenting beer out-compete the other microbes in solution, however the...

Hi and welcome to the board! As far as the mold goes, the original starter may have been infected or more likely the mold came from something else in your fridge. There is no way of knowing definitively at this point. Regardless, mold is present several days before you can see it, so by the...

Thank you so much mrfocus and Yuri!

Steep with some crystal, then 6lbs wheat DME or whatever you like.

It's hard to get easier than brewing a hefe.

I have a source for syrah juice BTW, so at least that's not a problem!

Can one of you with software (or just experience) help me adjust this to a 5G batch? I had this luscious beer last month and the brewmaster was kind enough to give me the following pointers: "The grain bill was mostly Maris Otter with a bit of crystal, nothing too unusual there, around...

Stop typing or we're going to kill you for your supplies!

Word! Man that looks nice! If I lived anywhere besides Cali I'd be able to do something like that.