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one word: hot water. seriously dont put a hydrometer in your 120 degree bleach water. as soon as i grabbed the top to pull it out, it snapped in half. first batch too

word to that.

wapace being...

so, swmbo finally kicked me out. a got a place about 10 miles away through town. my question is about my 3 beers fermenting. 1 wizenbier...was going to bottle this weekend 2 black lager...fermented for about 3 weeks, racked to secondary and was going to start lagering this weekend as well 3...

well...i cant bring myself to taste it. the thin white film has since turned into a thick ofwhite film. maybe ill get drunk tonight and taste it. hopefully its not the acteobactor, but its a good possibility since it was probably almost done fermenting.

your name reminds me of the recola commercial, piping over the mountains. sorry , drank two hearted ale all night long. i checked the thread about 5 min. before you posted...said the hell with it and just brewed what i had. i like the way you did the hops...and that website is awesome. i plugged...

partial mash imperial ipa 6# 6 row malt .5# belgian aromatic 5# light lme 1oz bullion 7.4% 60 min 2oz kent golding 4.8% 60 min 1oz us saaz 5.8% 15 min 2 packs nottingham what do you guys think this will be like, especially the hops and the 6 row instead of 2 row? these are just...

awsome, thanks for the detail... i just didnt know how set in stone that number is. puts my mind at ease a bit.

why should sparge water be 170 degrees. is this just a general guideline as in "hot enough to make the sugar drain easily but not hot enough to get weird flavors", or is there another purpose.

i feel like i need to chrome plate mine just to taste this stuff...it got way worse looking. still havnt tasted it.

you dont have to rinse bleach if you do what this guy says: http://media.libsyn.com/media/basicbrewing/bbr03-29-07.mp3 about 10 to 12 min into it and keep listening for awhile. keep in mind this is the guy who created starsan.

i got done and my gravity is just slightly lower than expected, but just slightly. brings me to another question. how do i know if my mash converted the starches or not? the thermometor took forever to register so i had it mashing at about 160 for a half an hour.

well i didnt know if i should just steep it as ive don in all of the other recipes because its not malted. thanks though.

im going to try my first partial mash today with 2# 6 row 2# malted wheat 1# flaked wheat 3.3# wheat lme 1.5 oz stresilspalt split at 60 and 5 my question is, do i need to mash the flaked wheat? how much flaked wheat should i use? feedback will help thanks

does anyone know of one in dayton or columbus? thanks

i got a recipe for a weiznbier from lhbs and it just seems kinda boring and stale. i was wondering if anyone could help me kick it up a bit. all i have is 2-3.3# cans of wheat lme and 1.5oz french strisselspalt split at 60 and 5. i would like to try a patial mash and ill be ordering some stuff...

well, i thiunk this stems from drawing a sample about a week before i noticed it. i sanitized my baster and drew a sample of my beer. the beer is still fine, so i think i must have sat the baster on something without giving it any thought. it was quite tart a week and a half ago, but i havn't...

yea.. i sanitized my baster. its wierd though, i got a sample from my pilsner right before that and its fine...tastes like beer with no film. maybe i sat the baster down between the pilsner and the cider and didnt pay attention to it. im hoping it still tastes good sour or not. youre confirming...

my cider. dont know what it is, dont know if it will be good.

its retorical... i really do. i know i shouldnt dump it, and by the way its cider not beer, but is there anything i can do besides rack from underneath and bottle...hope for the best.