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Cool. Yeah I know it is early, but I wanted to get a taste for how it evolves over the next few weeks. I had it in primary for 3 weeks, so I thought I did that okay. But now I know to ice down during my fermentation. I just hope that most or all of these off tastes go away in the coming weeks!

I bottled a Fat Tire clone (partial mash) from AHS last week and tried one last night. The flavor was disappointing and had some strong banana tastes. I did a search here and noticed it happens to wheat beers all the time, but I was wondering what my problem is? I have two things that I think...

I think that oven temp is too high. Your bottles should have been cleaned thoroughly before baking though. Whatever is caked on the bottom poses a risk to contamination, but it should be lesser because of the baking/sanitizing. Whenever you do get to a place to get StarSan, you should. The...

I don't see how hard cider could be illegal by reading that. It states that you can use fruit juices as part of a malt beverage. I just wouldn't add liquor to your finished product, specifically do not let it be more than 49% of the total.

Welcome to "Watching your beer ferment Anonymous," please state your name and introduce yourself to the group.

That's really cool. I hope all of the other beers you make with it turn out well. Keep us posted.

Very nice, I miss doing woodworking now. If I ever have a surplus of cash I will do this to my useless chest freezer that is sitting in my garage.

UPDATE: The next one we tried with a twist off was not carbonated properly. I guess the first ones were lucky. There are only one or two more that were bottled incorrectly. So I guess the short answer to this is to only use pry off bottles? We meant to of course, but were surprised to see that...

My friend and I bottled some California Common a few weeks ago and didn't notice that some of the bottles we were using were twist offs. It was with a wing capper, not a bench capper. We were trying a few bottles tonight and it was the first time we noticed. The beers were both twist off with...

It is the first Sunday of the month, so that's November 7th. I know what it is like with the classes, I'm taking 5 right now and doing undergrad research. BUT, sometimes you gotta take personal time out. This occasion seems worthy. If you go, bring one or two of your Oktoberfests and we can...

I agree that StarSan is easier, and relatively cheap. But the oven method, if it suits your needs, is also viable. Go with whatever works for you.

Hello again guy in Oviedo. I found this a thread about this a while ago and this following quote should help: I have also read somewhere that some types of bottles are made with some type of soda compound that can actually melt or distort the bottles with this much heat. I would maybe test a...

This guy makes all of his clothes smell like hops. If you want to do the same you might have to up the amount of hops in your washer.

I believe he is referring to a competition score, I could be wrong. Also, MANY people on this board recommend 3-4 weeks. So another 2 weeks shouldn't hurt anything. RDWHAHB, whenever you can get around to it is fine.

I'm with Roger above, just make sure you rinse them out well after drinking and let them dry out. If you let them sit too long with your "little yeast culture" in the bottom, drying, then you will have a hard time getting it out. My process? 1. Open beer and pour it into glass. 2. Put some...

Is that true? I've always thought that anytime after your wort boil is complete infections are easy to get.

Good luck! I'm sure your Mr. Beer kit days are soon to end, if you are on this board you will undoubtedly run into multiple recipes that you will want to whip up soon. Also, as mentioned above, good deal on the close LHBS. I dislike having to drive 40 minutes in crazy traffic to get to mine...

I think you should rack it as normal. If you use a strainer it will surely aerate your finished beer, thus expediting oxidation. However, if you are talking about straining whole hops that are floating from a bucket, rather than a carboy, I think you would be fine to do this. Just make sure...

I'm making some in about 30 minutes! Is krausen normal on this stuff? I know Apfelwein doesn't have any. I'm asking because I'm putting about 5 gallons into a 5 gallon carboy, and don't want to lose a lot of product to blow off.

For sanitizing I have read to soak them (or possibly simmer) them in vodka, rinse, and dump. Could be wrong, so don't quote me on that.