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sorry to revive a dead thread, but this stuff came out awesome. Did a blind side by side against this year's sam summer and both guys I had tasting picked the homebrew version as their favorite. I'd been lagering it for five weeks at 33F and the clarity was awesome (better than the commercial...

you wont be dissapointed. that's pretty much the best part about owning a carboy is getting to see the volcanic first few days of fermentation. Especially if you left a little (or a lot in the case of my last batch) of break material in your fermentor.

+1 ^

yup. Cider has no hops. Hops are the biggest thing that UV light messes with. I've bottled three batches of aphelwien (german hard cider) in green and clear bottles with no ill effects. It's actually a great way to get rid of any green/clear bottles you've got lying around. What'd you do for...

yup, especially for a light ale. I just brewed a moderately bodied ale (og 1.057) two days ago, and after the first 48 hours of machine gun style fermentation lock activity, it's settled down to a bubble or two a minute. Sit back, RDWHAHB and check your gravity in a couple of weeks. Cheers!

press on the lid of your fermentor bucket, or if you're using a carboy, squeeze it slightly... you should see bubbles come out your fermentation lock, and when you release, see bubbles go the other way. If not, then you've probably got a leak. If you do, dont worry too much, airlock activity...

another thought is when are you taking the sample? if you're taking it from the fermenter after you've added your top-off water, it's pretty easy to get a sample that hasnt been completely mixed. This can lead to significant inaccuracy in your OG readings. Make sure you are getting a good...

They aren't that hard and you dont need much extra equip. If you look in the stickies in beginners brewing, Deathbrewer has a thread with very detailed instructions on how to partial mash. Be careful though, once you see how easy it is, all grain is next ;) Ps- any chance of seeing that AG...

Cool thanks, I went ahead and bought the grain today, used all the recommended specialty grains from the OP's recipe and took a guess at 7# of 2-row to replace the extract. In curious to see what yours looks like

I'm interested in an AG version. Anyone have a link to a recipe?

As long as you're not siphoning really hot wort you're fine. It's the exact same stuff that you buy at the lhbs or comes with kits, just way less markup ;) The stuff is designed to carry potable water for all kinds of stuff, ice machines, fridges, coffee makers, ect.

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A fun read is also The Alaskan Bootleggers Bible. It's got a ton of DIY stuff and also talks about basic winemaking. Not the first book you should get, but deffinately one for the collection Edit===> +1 to brewing classic styles, I've made about five batches from their recipes and they've all...

do you have a LHBS nearby? I always keep an extra packet of Nottingham in my fridge for just such occasions. If you dont have a store nearby and are absolutely itching to brew, go ahead. You'll end up making something unique, and hey, it might even taste great! I had a belgian IPA the other...

the only thing I had to get to add to my equipment list for making wine was a 6.5 gallon carboy. Before that, all of mine had been 5gal. Most kit wines that I've done so far all make six gallon batches, so your primary bucket is fine, but for a secondary, you'll need either another 6.5gal...

Ended up with 4.5 going into the Carboy and topped off to five gallons with chilled tap water. Og was 1.056. Seemed pretty high. How do I go about calculating efficiency?

Just got done putting BierMuncher's Session Haus Ale https://www.homebrewtalk.com/f66/aberdeen-brewery-session-haus-ale-3-5-ag-37334/ into the carboy. This was my first AG batch, and it turned out pretty swell! I ended up doing a half batch of only five gallons, as I only have one 20qt kettle...

you'll be amazed at how much the flavor of beer is improved with carbonation and chilling. I'm assuming that your "sample" was taken at bottling time right out of the fermenter. Without knowing any more than what you've told us, I'd advise letting the beer age at LEAST three weeks in the...

I've ha the exact thing in my Carboy before. It was a mix of hops, grain particles, and coagulated proteins, they settled out after the aggressive fermentation slowed down (and looked pretty cool while the ferm was going full tilt) When you were transferring to your primary from the kettle, did...

Trub. Don't worry about it. It'll settle in a day or two.