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Hi, I always have used bleach in the past but I've got starsan for the first time. Any tips for using it on bottling day? Thanks

I way over did mine with the spice tea method, but after a few months in the bottle the flavor mellowed significantly. Its still really spicy, but it wasn't even drinkable at first.

What about using Lactose or Malto Dextrine to keep some sweetness... I have no idea about amounts for a 1 gal batch

I wouldn't worry about it, 4 weeks isn't all that long, in another 2 weeks of bottle conditioning, the flavor will clean its self up

I've had bad luck with extracts, I just don't like the flavor. I made a raspberry wheat a while back, it was a 2.5 gallon batch and I used 16oz of frozen raspberries dumped right into the primary. I was probably risking infection but it came out fine. The raspberry flavor is definitely there...

If you make a big starter then you don't need the second vial. yeast is yeast, whether they come from a vial or a starter jug. I would go about 2 quarts of starter for this brew. you want your starter to be fermenting at full steam when you pitch it also.

anyone??? I'm dying to hear

well, I used WL 005 to start and plan on using champagne to finish. I cold crashed because I plan to rack to secondary for the next dose of yeast and something strange happened, or at least I think it was strange. The beer separated into two distinct layers. a bottom thick very sweet and a...

Hey, I saw somewhere on this thread the mention of using champagne yeast to finish drying out a big beer like this. I'm making an OG 1.44 barley wine and I wanted to try using the champagne yeast. It's been fermenting for a week now with WL005 British Ale yeast and fermentation is starting to...

Yeah, a 10% ABV milkshake. I'd order one of those!!

how did that imperial turn out? What did you get the FG down to?

It is fermenting like CRAZY. After washing out the airlock twice, I put in a blow off tube. about 1 cup of liquid had come out in the form of foam but last night it has settled down a bit. It's still gurggling every few seconds but its just air at this point. I'm not sure which way the...

I've never heard of trub settling over time. Has anyone else found this to happen?

I'm glad you asked, I think I may have gone a little overboard. 3# Maris Otter .5# Crystal ~100 .5# Rye 1# Honey .25# Mollasas half vanilla bean .3oz fuggles 30 min .3oz fuggles 15 min I've started it with British ale yeast WL 005 but I think I'm going to have to dose it with some...

Last night I made a 1 gal batch of barley wine using the brew in a bag method. I knew there would be some sediment bit looking in the jug this morning there has to be about 3-4 inches settled out on the bottom. This is a significant portion of the final yield. Do I have to suck it up at this...

Here's my recipe - 1 Gallon Final Vol. 3# Marris Otter .5# Crystal 140 .5# Rye 1# Honey .25# Molasses .25oz fuggles - 60min .25oz fuggles - 15 min My first question is what kind of yeast should I use? I was thinking a mixture of WL 005 Brit. Ale and Champagne yeast. How does that...

Hi, I live in NJ and want to start growing some hops this spring. I want to grow two varieties, one for bittering and one for aroma. Since space is limited I want to get the most bang for my buck in terms of intensity and yield. Could you recommend one bittering and one aroma variety that...

sorry, 12 oz of frozen raspberries in fermenter and yeast is Belgian Golden Ale Yeast WLP570

I make a raspberry wheat 3 gal water 3.3 # Muntons Wheat LME .5# wheat grain .5# CaraAmber OG1.046 could someone calculate this for me? Thanks!

I've used Cosco Kirkland juice to make a more conventional cider and it came out very tasty, I haven't used it for the Ed Wort special yet :)