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This is all really good info thanks all!

Quick response thanks! Home depot had sample water testing kits for free so I grabbed a few vials and I will send them in...

Ok. So I'd still consider myself new to brewing but my skill is intermediate. I have about 1 batch per month coming out in my first year and I'm starting to look more seriously at the science of water and all that. I brew all grain, design all my recipes myself, and have done very well based on...

Ok. I appreciate the response, I never added a single grain of sugar. I went to the local apple farm, bought three gallons, dumped it in the carboy with a teaspoon of pectic enzyme, let that sit two hours. Then pitched one dry packet of Nottingham. No sugar at all. That's why I'm confused...

Question for you all: I have learned, the hard way, that you can't just let your yeast go to completion Because there is so much sugar in the cider naturally that it ended up turning out like rubbing alcohol with a few drops of apple flavor. I have a decent amount of experience brewing all grain...

These are all good advice. I built the hop spider (slight change of topic here) using the PVC coupling as found in many blueprints and the PVC melted from the steam during the boil! I had to go back to just no spider at all and I just siphoned through a strainer bag while putting it in the...

So I'm planning an IPA, and I am going to build my first hop spider, using the paint straining bag. I do all grain, and have always been taught to throw the worth chiller in the last 15-20 minutes of boil to sanitize it. Now, at this point in the boil the hop spider will be filled with sludge...

Typo correction on my last reply. I meant UNfermentable sugar

Try mashing even higher--156-158°--as well as adding some in fermentable sugar like a touch of lactose. May not be normal for your current style but it will add mouthfeel and sweetness. And the higher temps with favor a less fermentable wort obviously. I dunno. Give it a shot. :-)

It ended up being a 4 gallon batch, and I feel really dumb because sometimes I use vodka and I cant remember what I used this time since it was such a small amount. Thanks for the reply!

does anyone know if like a tablespoon or less of Straight-A sanitizer solution (not the powder, just the water/powder solution)gets into your beer if its ruined. based on the label it definitely is not for consumption, but honestly more concerned with how/if it will affect my tripel if some...

Hmm. Also a good idea. Didn't think of this one as obvious as it is. Thank you

Yes increasing the volume is one way to do it and I've already thought about that but I would need a bigger boil kettle I am considering buying a new kettle that would allow me to do this so we will have to see

Thank you. So by drain back into the kettle, you mean remove the spider let it drain, then siphon. Sounds simple enough. Off to research more I go. This is a good start thanks!

Hey all--need sim advice I'm planning a white IPA. I use pelletized hops, at least in the boil I do, and last time I used a decent amount I noticed there was a much larger amount if trub at the bottom of my boil kettle while siphoning off the the fermenter. Makes sense, given the amount of...

Yes it's pretty much the same. I am moving from kegging to bottling myself and recently learned about this, and one thing another user brought to my attention was that when you prime, it won't be carbonated for a while, therefore the lack of pressure can give you issues getting the kegs to hold...

I cannot even believe how much work someone put into this. These spec sheets are insanely helpful. THANK YOU

Don't forget that in a lot of states (I know for SURE NY where I live) you need a liquor license to be doing what you're describing. On the other hand your friend with the pub could lose his if he's getting beer from someone who's not a licensed distributor--ie you. Hate to burst bubbles....I...

In my apartment I really can't do any more than a 5 cu FT Keezer. Anyone have a pic of how 5gal corny kegs fit in there/how many? I don't actually have the freezer to measure and need a little help if possible...wanna size it up. Thank you!

worstbrewing and Greenbasterd thanks so much both these are helpful and appreciated. I DID know that about the kegs wanting some pressure to help seal but I didn't think about it so that's a good point. Well thanks for the advice I'm gonna start getting ready for a hefeweizen and an IPA for the...