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Never criticize anoter homebrewer's system unless they specifically ask for advice. If they are drinking it, their system works. Take every opportunity to offer ther's your homebrew. Bring some to a party, offer guests in your home a bottle, send brief visitors home with a bottle or two. If...

keg is fine. Extra time can sometimes clean up a hot ferment. That's how my scotchale was saved.

I have issues with fruit flies too. Important thing is to clean your bottles right after pouring. +1 to the not worrying what gets in your airlock.

Think of it this way, if your yeast is strong enough to take out your airlock, they can kick a bacteria's ass. That and something about CO2 production preventing dust from falling in.

best advice that you will hear over and over: Relax, don't worry, have a home brew Often shortened to RDWHAHB Beer is actually relatively hard to ruin. be careful with sanitation and measurement, but if you mess something up, RDWHAHB Oh, and if you have a place to put one, a bottle washer is...

+1 open a few to check pressure. I wouldn't dump them if I could help it though.

corn syrup should work. I've used it in a pinch to carb some undercarbed bottles.

bleach soak should do it. heat wouldn't be bad either, run them through the dishwasher maybe. If every bottle is infected, it isn't the bottles though. what's your fermentation vessel?

sounds fine. RDWHAHB

ok, it's generic cider with potasium sorbate. Pitched montpellier and it ended up stuck. repitched champagne (ec-118). temps have been running cooler for most of the time, mid 60s maybe. This is first time I've ended up with a cider with preservatives and also the first time I've had a diacetyl...

Bought some cider to ferment but didn't check for preservatives. Well, it's fermenting slowly but has a buttery smell and taste. Will time clean this up as with beer fermented too hot, or am I out of luck?

when making my oatmeal stout I wend ahead and ate the oatmeal after. Wasn't too bad.

1- 1.5 cup per 5 gal should work. That's what I've seen for honey and LME

Best advice I can give is sniff/taste the hops. Whichever ones smell/taste the best use for finishing. As others have said, doesn't really matter on bittering. I'm actually a big fan of chinook as a finishing hop. I used it as such for my last IPA.

while heating up the extract and water I was using to prime, it boiled over causing me to lose some of the sugar. I'm trying HFCS because I figure a liquid is less likely to cause the carbonation that is there to foam over.

I'm using HFCS to reprime some bottles that didn't carb. Had a boilover when desolving priming sugar.

Ok, so my first experiment with cider was simple and awesome. My brother picked up some cheap cider from building 19 called martinellis gold medal cider. All I did was toss some yeast in and let it run for about 2-3 days, chilled it and drank. It came out slightly yeasty probably due to little...

ah, I think I'll stick with the kettle now as I currently have nothing to do a full boil in. It was originally an indirect water heater tank that my brother picked up at work. They got too many of them and they've been just sitting around for a couple years so he scored one.

you guys got any links going through what exactly a HERMS HLT is? new term to me.

So my brother picked up this thing for me that I'm thinking would make a pretty decent kettle after I cut the top off it. The thermometer port is a bit high, but the tubes inside could actually make a decent chiller. I'm thinking if I toss in a false bottom I could use the drain at the bottom to...