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I am planning on building an immersion cooler, but I am not sure what size of tubing to get. I have seen that most people use 3/8" I was thinking that a smaller diameter would allow for more surface area contact. Has anyone had luck/trouble with anything smaller than 3/8?

Thanks a bunch. I will check it out.

What did you use the "Candi Sugar, Clear" for? Was that just for carbonation or did you add that in with the boil?

Is there a program that people use (and like) to design and print their labels? I am going to be bottling my first beer in a few weeks and would like them to look extra spiffy.

Thanks. I am gonna brew this later this week on e I free up my 6.5 gal carboy.

Thanks a bunch. It came out to 1.060.

I did the extract. 5 gal brew. How do I calculate the OG with that info?

What is RO?

Awesome thank you. Hopefully it will not be cloudy when I need to take another reading tomorrow. Thanks.

Made a big batch of star San last night when I was brewing and I kept some in an empty gallon jug because I need to take gravity readings of a different brew I am fermenting. How long will it last before I need to make up another batch?

So this is my second beer i am brewing and I am a big dummy because i forgot to do an OG reading before I added the yeast. I am assuming it is not worth it to disturb the fermentation for a reading. It seems like the average OG was somewhere around 1.06. So I think I am jut gonna go with that to...

What temperature are you steeping the grains at. I am so excited about this that I went out and bought a new carboy!

Ha! So maybe I will take readings tomorrow and Sunday, and then rack on Sunday if they are the same.

I am fermenting my first batch right now. It is the chinook IPA extract kit from northern brewers. I started fermenting last Saturday. It started pretty vigorously and has been slowing steadily. I want to start a new batch this weekend. I am using a 6.5 glass carboy. The activity in the airlock...

Black Boss is my dads favorite beer and I would love to brew him some for his birthday. Does anyone have a recipe for this?

Did you end up waiting for the last 15 min to add the second half of the DME? Or did you add it all at once?

Do you have the recipes for the wits that you made? I would love to start brewing a wit this weekend.

I am pretty sure the temp in the apt is colder than 72. But the temp strip on the outside of the 6.5 gallon glass carboy I am fermenting in us at 72 degrees. Although occasionally it gets down to 70. I don't know if that means the beer is that temp or that is just the temperature of the glass.

So, I am about to transfer my first brew to secondary fermentation and I am looking to see what my second bee should be. I would love to do a hefe, a witbier, or a stout. However all the recipes I have found say they the need to ferment at less than 70 degrees F. The problem is that I live in an...

Well, now I feel like a dummy. Of course I should be drinking it. Makes me even more excited to test it.