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I suppose a follow up question is is there a reason I should use two packs of yeast instead of 1?

So I'm brewing John Palmer's Cincinnati Pale Ale for the third time. Why? Because it's cheap, I like the way it tastes, and it's helping learn to brew. (Don't worry I have brewed other beers!) All three times the ABV comes out kind of low, around 3%. Now the recipe calls for an OG of 1.045...

I'm hoping to wire up a 1500W 120V water heater element to heat brewing water for steeping specialty grains. (I'm easing my way into all-grain brewing by brewing a beer that requires some specialty grains.) Any suggestions on wiring, insulting, and ground the element? I'm sorry for the...

Thanks all for the replies. One of the things I love about this forum is the wealth of knowledge a new brewer can draw from all the valuable input from seasoned brewers. The conclusion that I came to based on your input was that it makes little difference when you add the extract, however it...

All - I'm having some confusion regarding when to add LME in an extract brew. In my "How to Brew" book by John Palmer it says on page 9 step 6 the directions say to add the malt extract. From the description it sound like it's saying to add both the DME and LME at the same time. However, the...

All - Thank you all so much for your input. This forum has added a fullness to my brewing education!!! I just wanted to let everyone know that the wort trub that I left in my fermenter compressed down pretty well. The krausen has subsided and the specific gravity hasn't been changing...

Wow! I'm not sure if people are closer to tears or throwing punches!!! My question seems like it boils down to personal preference. I like the bazooka filter and the hops spider. Will have to try those on my next batch. The good news is my yeast is happy, active, and there's a nice krausen...

Thank you both for the reply!!! The brulosophy exbeeriments were very interesting. For now, I won't worry about the wort trub, but in the future I will attempt to remove more of the wort trub. Unless the beer turns out great, then who knows?!?!?! Thanks!!!

All - Started my first pale ale today. Had a good hot break and an good cold break. Chilled the beer down to 70F in ~20min. I had some problems removing the precipitated proteins when transfering the wort to the fermenter. I have an 8 gallon brew pot with a spigot w/ ball valve. I...

Great! I have an 8 gal boiling pot so I'll most likely boil 4 gallons, cool the wort, transfer to the fermenter, then add water (boiled then cooled) to 5 gallons. I'll have to read more about how boil volume relates to bitterness to see if I need to adjust my hops. Thanks!

All - I'm gearing up to make my first beer (after successfully making a grapefruit wine and a hard cider), hooray!! I'm starting with the Cincinnati Pale Ale recipe in from, "How to Brew." I'm sure a few of you have read it. ;) In the description of making the wort, John says to boil...

DO NOT use an "apartment refrigerator". Those 3/4 size refrigerators with the separate freezer compartment on top. I got a working one for free and thought I would convert it to a temp controlled chamber. The coolant lines are taped and glued between the exterior metal siding and the interior...

Thanks all for the suggestions. I'm going to leave the pulp in. Prior to pitching the yeast I will add pectic enzyme, followed by Campden tablets. Madscientist451, I'm not sure what the take home message was, don't go to prison? That is always sound advice.

I have question about citrus wines if anyone would be kind enough to provide an answer. I've read some recipes for grapefruit wine that call for the pulp to be left in the fermenter during primary fermentation (pulp held in a strainer bag), while other recipes do not. Additionally, the...

All good thoughts and suggestions. Thank you all for the help. I will definitly check out the pitching calculators. Thanks!

Kent88, Thank you for your thoughts. I was thinking about making more than a gallon of must (maybe 1.5 gal) and removing maybe 100 mL to pitch the yeast. I would boil sterilize that 100 mL, allow it to cool, and add the yeast. I'm thinking of using K1V-1116 Lalvin Wine Yeast. I would add...

Preparing to brew my first batch of cider (I'm sorry if this question belongs in the cider forum). I have read a bunch of instructional stuff online and I have two cider books, but pitching the yeast is still confusing me. If you have a minute I would very much appreciate some clarification...