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But that shouldn't matter, right? Sure it won't look as shiny as it did before, but its not a sanitation risk because its being boiled. Only thing I'm worried about it the possibility of the "aluminum pits" imparting a flavor on my beer. Is that an issue? If not, how would I go about...

Yeah that sounds about right, it looks like spots of the pot are chipped away. Is there anything I can do to re oxidize that layer? I read boiling water for 30 minutes, or sticking the dry aluminum pot in the oven for a while works, but neither of those sound like reasonable solutions...

Background: So the day after my brewday, I realized I forgot to rinse off my wort chiller after cooling wort/pitching yeast. So needless to say there was nasty trub and hops dried on it. So I decided to give it a chlorine bath (1 tbsp bleach/gallon water) and the only thing I had that was big...

+1 I had it at some restaurant bar and loved it. never hurts that its a good 8.something ABV too. I have been wondering who makes it tho, and now I know i guess. :mug:

Yooper, sorry about the double post and thanks for fixing it. Fletch, I did dissolve sugar into a solution first. The bottles are sitting at about 73-75 deg F, same as my ferm bucket and secondaries. The bottle temp when I opened it was whatever temperature my fridge was at (nice and cold)...

Forgot to add that I pitched one vial of WLP001 White Labs California Ale Yeast with no starter. It was before I knew about the usefulness of yeast starters.

Not sure where to put this so I'm posting here and in yeast and fermentation. I brewed an arrogant bastard clone a while ago, gave it 5 days in primary and let it sit in secondary for about 3 weeks. When it came time to bottle, I used about 5 oz of corn sugar, stirred gently, and bottled as...

Do you have to worry about oxidation as you would with a beer?

Thats awesome, what ingredients causes good head retention like that? I brewed an Arrogant Bastard and a week after I bottled, it tasted great but didn't have any head at all. I know it needs more time, but I was expecting at least something...

How do you pastuerize?

I thought double ipas were the exact same as imperial ipas. Imperial India Pale Ale, or IIPA, or Double IPA (as in two I's) Is that wrong?

The blackberry one is super nice! Looks really classy. I like Ole Stinky too. and the expression on the oranges face is really funny.

Carbonation isn't a necessity, I tried an uncarbed one last night and it wasn't too bad (I could do better!) So how do I stabilize?

Do I see a stripper pole in there? wait, is that TWO stripper poles!? Nice planning ahead! Jokes aside, thats a pretty awesome layout. I like the work shop in the back and the huge ferm chamber/room (I assume thats what the empty room is)

A few questions: I posted this in response to a thread in the cider recipe forum, but haven't gotten a response. So I'll ask here. (Here's the link to the original post.) After backsweetening, why can it not be bottle carbonated? It seems like your adding more sugars for the yeast, is it...

Going to secondary should be fine. It shouldn't need more than a week or so, since it doesn't need to clarify too much (its a hefe!). You could probably bottle after a week and let it age in the bottles while it carbs, but the longer you wait the better it'll be!

Thanks to everyone for all the info, I guess I was just underestimating the amount of boil off. I guess this applies to extract also, I just haven't noticed because I've always had to do partial boils and add at the end. Finally I got a big enough pot to do full boils, so I'm probably still...

I've seen a lot of people taking the door off of a minifridge and building an extension around the opening. Just make sure the whole chamber is insulated and sealed. With a minifridge, you could probably make something that'll fit like 4 carboys maybe? Not sure. EDIT: sorry, this is exactly the...

I've been learning a lot about all grain mashes by reading John Palmers book and still have one question I can't find the answer to. Why do a lot of recipes for 5 gallons require 6 or 7 gallon boils? What do you do with the extra gallon or two of wort? I know there will be some volume of it that...

A few questions: Where would you get the backsweetening ingredients other than the apple juice concentrate? Why can it not be bottle carbonated? It seems like your adding more sugars for the yeast, is it because of the risk of bottle bombs? Would it taste alright uncarbonated? (I don't have the...