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just to play devil's advocate here- I've been reading up a lot on sensitization recently and I get the impression that the whole scratches harboring bacteria that will ruin your beer thing is a bit over-hyped. I've read (and tend to believe) that if you are diligent about cleaning your...

for sanitizing, i swear by a vinator. As long as your bottles don't have sediment or crap stuck to the sides, you can easily sanitize 2 cases in 10 minutes or less

Good luck! I've got this in my secondary right now and it tastes and smells awesome! I ended up using crystal 25 instead and dry hopping it with glacier hops

I usually use craigshelper.com-it will allow you to search within a radius of your zipcode which is good for me since i'm in the tri-state area.

defintely-i'd love to do a swap. I think either tomorrow or Wednesday i'm gonna head to my LHBS and see what he thinks about dry hopping-maybe i'll even pickup a different variety if he's got any recommendations... Guess that won't really make it something like almost all amarillo IPA lol...

wow...both look pretty damn good-summer beers are some of my favorite so i defintely wouldn't mind the second one. jmack-what exactly is the mini mash kit? Is it the same as a partial mash? moonshae-what size are the cans of pineapple juice you use?

I've got an IPA in my primary and I should be moving it over to the secondary in a few days. Now i'm searching for what will be my 3rd brew and I'm thinkin a nice wheat beer. Just wanted to see if anyone has any recommendations on either a recipe or even a good kit that they've used. I think...

Thanks for the info. I guess where i was going with this was the question ninjutsu asked-exposing the wort to o2 when transferring it to a secondary. For my first batch, i defintely had some issues with the auto-siphon and sucked in air a number of times which of course bubbled up the wort in...

Well at 4 days in i checked the SG and got a reading of 1.017-not too bad at all-i struggle with maintaining a consistent temp when fermenting but i've tried to keep it between 66 and 70 the past few days. I couldn't let the SG reading go to waste so i sampled it and i'm impressed. It's...

I'd like to get a better handle on the science behind brewing and was just wondering if someone could give me a better explanation on why oxygen is bad for the fermentation process. From what I've read in How to Brew and a few posts on the forum, you risk contamination and also it can stale the...

yeah that is another reason that i'm picking up a propane burner once the weather gets warmer. My gas stove struggles with 3 gallons. The only way i can really get a rolling boil is to keep the lid on (I typically keep it partially on but when i left i just took it completely off)

my brother was in the house... forgot to mention that part lol

So I've read the stories about grommets falling into the primary but how about this... My second brew ever yesterday and I'm determined to make everything right this time... I've got everything planned out, my ingredients laid out and i plan on sanitizing all my stuff while i'm boiling. So...

FYI-dextrose sugar is readily available at any pharmacy-smarties is almost pure dextrose! :)

cool-i guess without any experience, I was just under the impression that the better part of the recommended 3 week wait in the bottle was due to the carbonation process being slow.

I just bought a vinator and tree before bottling my first batch and it took about 10 seconds to realize that the vinator had no business being on top of a wobbly bottle tree. There's just no point. For me what worked was to put a box of bottles on one side, the vinator in the sink and the tree...

yeah i had a sip when i racked from the primary to secondary and then when i was bottling too and that was defintely about as flat as you could get. But this bottle defintely was not flat at all even at the end. This just made my 3 weeks a little longer..

yup-munton's premium gold was what I picked up. My LHBS didn't have much of a choice when it came to dry yeasts and I wasn't ready to do a liquid yeast yet (that'll come maybe for my 3rd brew). I'll defintely keep you guys posted on how it goes. It's a shame that thebeerbrewer never updated...

Awesome, actually. It's an Irish Red but right now it tastes (and looks) more like a nut brown ale. Honestly, if it didn't change at all from this I'd probably be happy-tastes a lot like some good beers i've had at my local pub.

Just made my 2nd brew today and when I was done, I couldn't help but pull a bottle from my first batch that i bottled on sat. and threw it in the freezer for about 20 minutes. When i cracked it open and poured it, i was not expecting much. To my surprise this is what I found: Is it...