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So I recently got this great idea to install a utility sink in my garage where my all grain setup is. So I go buy the sink, I open up the wall and then the fun begins. I cut all the existing PVC out and began to tie in to the copper for my water lines. This went off without a hitch. I began to...

Just a quick question. I have a batch of Irish Red Ale that has been bottled for a little over 3 weeks now and its not really getting any more carbonated. My question is: should I roll the bottles to get the yeast up and active from the bottom or what?

This is completely awesome and I am truly jealous! ;)

I will definately have to agree with the part about this is like crack. My wife bought me a simple little extract brewing kit for Christmas 2011 and holly ****, it was on from there! We brewed our first batch the day after Christmas and as of now we have brewed four extract batches and just did...

Does anyone have a recipe similar to a spaten frans dunkel hefeweizen?:mug:

So on that note, I just brewed my first two all grain batches and used all tap water with the thought that boiling the entire batch would remove the chlorine/chlorimine. Is this the case or should I still use all RO water or even half and half?

No, actually our water tastes pretty good. Im concerned that our city may be using chlorimine instead of chlorine.

My first two batches of home brew both tasted like a band aid and my third one tastes very nice. Even though its not all the way carbonated, its a relief to taste something that I created that doesnt take like ass! The only differences are that the first batches were brewed with all tap water...

I only left the wort in the primary for about 6 days. I was actually worried that it wasnt long enough. The funny thing is that my second batch was done exactly the same, no changes and it taste pretty good so far.

Then whats the issue? We cant seem to figure it out either. Im just going to simply blame it on my wife! :D

We have came to the conclusion that its was a combination of the chlorine in the tap water, the temp of the yeast pitch and the sanitizer. Does that sound right?

No snot rockets and we used a syphon with wand and we put it in the bottom of the bottle and let it fill to the top and then pulled out and capped. We aerated the wort while it was a bit high, around 78 degrees. We were excited, LOL!

Nope

What do you consider to much aerating? We may have moved it to the secondary a bit early (while still fermenting) and we used 1 step for sanitizing which Im not sure works that well but thats what we had. Other than that we have done the same exact thing on the second batch and it doesnt taste...

Well we just bottled our first batch of beer. It was a Witbier extract and Im not sure what the hell we did wrong. It smelled like a band aid and tasted like soap. Any ideas as to what we did wrong? We pitched a bit hot around 78 degrees and used local tap water with 1 step as the sanitizer...