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Hi, I am currently working a variation of this build, using a cigar box for a project box and magnets that I got from work. For now I just had the fan wired a 5v cell phone without the rocker switch and rheostat hooked up while I was trying different configurations with the magnets. I am...

Aaaah, nice. Well, cheers mate!

Welcome! There is a ton of great info and knowledgable folks on this site who are always willing to help if you can't find what you're looking for. Happy Brewing and Go Sox! Are you from New England?

Any chance it is a burnt flavor? Did you remove your brew kettle from the heat when you added your extract, if not could've scorched it.

Others can correct me if I am wrong, but I have always been under the impression that aerating after cooling your wort and right before pitching the yeast was a good thing and necessary for the reproduction of the yeast in the early stage fermentation.

Ok, good enough for me. Got it soaking some more and will give it another scrub. Thanks!

Hi, I was planning on brewing an IPA today, the fermenter I was planning on using was last used for a hard cider, my others are in use at the moment. I have had it soaking in oxyclean for 3 days. I just rinsed it and let it air dry and still has a slight cider smell to it. 1. Any tricks...

Obviously sanitation is key. Familiarizing yourself with the recipe that came with your kit and the brewing process will help a ton, ask any questions you may have here. Also, have some ice on hand if you're going to do an ice bath, I used to overlook that and never had enough ice to make a...

Welcome from MA! Good luck...it's addicting! Cheers:mug:

Aaaah nice, another Plymouth native, your name is familiar. Yes, she is my sister, think we were practically neighbors weren't we? Chrissy and I grew up on Canterbury Drive.

Now way, small world, I'm Shawn McGillveary...you?

Are you a Plymouth native? I grew up there, went to Plymouth North, class of 1999.

I believe you need to determine your desired volumes of CO2 and desired serving temp, for most ales I think the range is somewhere between 2.2 -2.6 volumes of CO2. From there look at a force carbonation chart, which will give you the amount of pressure needed to achieve the desired carbonation...

Thanks for all the welcoming wishes everyone:)

Thanks, yeah I joined a while ago, but just getting around to making myself known now:cross: I built my chamber this summer so I could continue brewing year round, stays warm in our basement. We actually have a condo with a walkout basement and neighbors on both sides. So it stays fairly warm...

Thanks! I see you are from Plymouth? I actually grew up in West Plymouth, went to Mass Maritime Academy in Buzzards Bay, moved to Western MA in 2003.

Hi everyone, I have been a long time lurker on this site, and figured it's time I introduce myself. I live in Agawam, MA and have been brewing extract beers off and on for around 8 years, but up until this year I was only brewing a batch or two a year. This year I stepped up my game and...

Hi all, I have my first batch of cider fermenting, been giong 8 days now. I started with 5 gallons of fresh uv pastuerized cider, 1.5lb of brown sugar, O.G. was right around 1.070, pitched champagne yeast. Currently, it is right around 1.025. It tastes very good, still somewhat sweet. I...

Hi, I have my first batch of cider fermenting right now and I would like to try this method. My question is, when I went to my LHBS they talked me out of using nottingham ale yeast and gave me champagne yeast instead. Will this have any additional adverse affects over ale yeast when it...

Yes, they were all ales, sorry about that.