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I use 5 gal plastic carboys for primary, and I brew 5 gal recipes. It fills it right to the top, however, with a blow off tube, all the foamy goodness blows off into a separate container. I guess people get uncomfortable having it that full, but I honestly haven't had issues with it.

I always wash it out with soap, then star sans. Like atom said, better safe than sorry. Its just good practice to have, since sanitation and cleanliness is a big part of homebrew.

Yeah, when I used a Coopers easy kit I got for Christmas last year, I did not like the taste of it at all. But the point of them is to get you hooked on the brewing. First of all, do you have equipment for brewing? If you do not, then I would recommend finding a local homebrew shop in your...

Awesome. Thanks! Also, where do you recommend finding "trusted" recipes? :) I do have a recipe book, I might try those out.

So in the future, how do I know if its way to much specialty malts?

I have two plastic carboys and love that I can easily move them around like buckets, but have the ability to see whats going on inside like a glass carboy.

If you could help clarify my confusion really quick: http://brewwiki.com/index.php/Extract_Brewing Thats the process I did. I steeped the 7 pounds of specialty malts (they are specialty right?). Added the extract, etc. So my confusion is this: In looking at this recipe, and any recipe...

TYPO: EXACT science is what I meant.

haha, I knew the history and I didn't realize that you also wrote synonymous as well. :)

I hope so. I guess my fallback with learning this process is that I have two different brew shops I go to, and the advice I get on here. Not only do people have differing opinions on here, but the brewshops both have their own opinions. And they all say the other isn't right. I know brewing...

I had it pretty much at a spot on temp the entire time, it fluctuated just a little bit. But I probably didn't stir it enough and I had about 1 - 1.5 gal water to that much grain. When I had all that grain in the bag I guess it didn't occur to me that it could be problematic as I have never...

Well my first beer was a Taddy Porter, turned out perfect. Second was a Irish Red (that i accidentally over hopped, turned into an Irish IPA haha). So far this beer is "technically" an Imperial Porter since i haven't added Bourbon or Vanilla yet.

I asked my local brew shop and I asked advice on here and that was not a concern to anyone.

So for the third brew in a row, something has gone wrong... WHich will set the tally at 3 failed beers and 1 successful beer since starting this journey. I am making a Bourbon Vanilla Bean Imperial Porter. Suggested starting gravity 1.079 and ending gravity of 1.017 Recipe is...

I've never done that before. What does decant off the starter mean?

Easy enough, thank you!

1) With WhiteLabs yeast, do I need to let the yeast in the vial sit out for the 3-6 hours prior to putting it into the starter glass? 2) How long can I leave the starter out for? If I make it tonight and plan on brewing about mid-day on Saturday (so about 1.5 - 2 days) will it be ok?

Is there a quick formula to convert it to a 5gal batch? or a calculator online? I suppose I could use that "brain" thing. But thats no fun :)

Hey everyone, looking at this recipe I saw online that looks fun to try. Is there any way to convert this to extract? The recipe is near the bottom.

A couple of my local beer friends and the beer shop said I should try Champagne yeast. I told them to story on how my beer is stopping so quickly, and he basically told me if the Champagne yeast cant do it, then nothing really can. So I used it as my last resort, and it brought it down to...