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Well, yeah...my point...why would they suggest opening 40 cans? Weird.

So I may be crazy, but I'm not the only one? :) 40 cans of Dew? Imagine opening 40 cans in a row... And Dew in the States has caffeine, right? Wow.

Not with all that citric / phosphoric acid in there... Thanks for setting me straight on the soda/pop terminology...I guess I was going on old TV references!

In no way was this worth wasting any money on! :) I can't imagine this being decent, even if it *did* ferment properly...

Hey Bradsul, are you talking about Sleeman? Where's this 40-minute drive HBS you go to?

Mine, yours sounds ok! Yeah, I don't think this is going to work out very well...:o

but what the heck...was feeling adventurous last night. So I had all this leftover pop (soda for the Americans) and thought...hmmm. 2 litres of carbonated Lemon/Limeade 250g table sugar 1/4 multi-vitamin tablet, crushed baking soda pH paper Lalvin EC-1118 yeast -Poured the pop into a pot...

My local bulk foods store (Bulk Barn) carries it for $2.40/kg, but most of the local LHBS sell it for $3-4/kg around here.

Doesn't surprise me! As I mentioned in this thread (https://www.homebrewtalk.com/showthread.php?t=40324) I freaked out a bit with mine. Of course, it was pretty warm at the time too...I don't think I really worried about temp all those years...wait, days...ago. Now that it's cooling down a...

I have brewed the Red Ale kit from the Brew House. I also had a crazy fermentation that was pretty much done in under 24hrs (maybe even overnight!). All kinds of stuff leaking out. Didn't have the right sized fermenter, so didn't leave enough headspace. The yeast must love that stuff. It's...

I used to think that homebrew was made from cheap kits and made a couple of kinds of cheap beer. I used to think that 1+1=beer. Now I know that a million things can affect making beer. I used to think that you needed to keep the yeast warm (like ~37C) and have a special setup for fermentation...

Haha, I thought that I was the only one who checks in on his carboys in the morning, after work, and before bed....occasionally squeezing my first set of bottles to see how they're carbonating. :) I hope I get less...obsessed...about checking everything, but it's my first few weeks of brewing...

Another good cleaner I've found is dishwasher detergent. Get the stuff with enzymes (ie. cheap-o Walmart GreatValue/ SamsClub stuff). Consumer Reports says the cheapest stuff works better than the expensive stuff as long as it has the enzymes. It doesn't foam up and it's quite strong. As...

Couldn't hack it and took a sample of my 2 gallons made 2.5 weeks ago. Was not bad. I was so curious as to the taste. Now I've got a starting point to base things on, I'm pretty optimistic as to where it's going. I figure if it only gets better from here on in I should probably prepare...

Great. Yeah, there's probably a benefit to putting them in the fridge before the freezer. Often, when freezing bacteria, I would stick them straight into the -20C freezer first for 4h to overnight, then to -80C. As long as you don't leave them lying around at room temp in the glycerol for too...

From a technical aspect you're probably losing a lot of yeast by freezing them down without any cryopreservative. However, as long as you're pitching enough viable yeast, which would be greatly improved by preparing a starter, it's probably fine. I don't know if the amount of lysed yeast...

Hey FlyGuy. I've never cultured yeast, but I have cultured many other cell types. In every case I have always encountered slow freezing and fast thaw to minimize cell damage. I would revise your thaw steps such that you thaw in room temp water and immediately pitch into your starter at the...

Oh. These kits (http://www.thebrewhouse.com/types/index.htm) come with a pH/mineral "correction" package...at least mine did. Now, how they know what your water chemistry is to start with...? I guess they're assuming the average water condition. Anyway, you're supposed to add the mineral...

Yes, it was warmer in the room than I thought it would be (about 74F in the room, a little warmer on the bucket)...I thought it would be cooler, but I used another room for my first batch and it was a bit cooler. So, as I thought, just be patient and let it do it's work I guess. That really is...

Hi. So this is my second batch, and is another kit. Here are the the details, but first the question if you want to skip the story: How unusual/bad is it for a primary to finish within the first 24hrs? Will the off flavours be noticeable? I got a new pail to use as a primary, and...