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For those of you interested, they are finally distributing Yuengling here. Just picked up a six pack at the local Publix.

I looked for TSP recently but couldn't find it at the hardware stores. Not sure many places carry it anymore.

I haven't heard of the stuff before so I looked on Wikipedia: Wine Potassium metabisulfite is a common wine or must additive, where it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as a potent antioxidant, protecting both the color, and...

That is an interesting method that never occured to me. But I'm not sure it would be very accurate over the long haul. I don't think you can assume the amount of yeast in your tube would equal by ratio the number of yeast in the fermentor. I would also think that the tube would be more prone to...

According to Ed, there is no need to do a secondary. I don't really see a point in it personally. If it isn't clear after 4 weeks, I think it will still continue to clarify in the bottle. A lot of folks don't bother to do a secondary with beer either. If you think about it, a beer bottle is just...

I just rinse out the bottle after I pour, then run them thru the sani cycle in the dishwasher prior to bottling. Have never had any issues. I usually just throw the caps in the diswasher also... where the silverware usually goes. They keep in place without a cover. For my swing tops, I'll take...

I have a follow up question. I am planning on using starters in the future. I am currently an extract brewer making standard 5 gallon batches. I just bought a stir bar and a 1000 ml flask... planning on building a stir plate. I have been reading about starters and I am confused about whether...

You don't HAVE to use hops. I suppose it would depend on how much to the beer side you want your "cider". I you are going the route of 5 gallons cider, 2 lbs DME, and ale yeast... I would hold off on the hops. On the other hand, you could make a wort from some mild hops, 5-6 lbs of DME, 1-2...

I've done some searching already. I did see a poster (name escapes me) that tried a whole bunch of different yeast strains, including the weizen. I think the weizen is a good idea because of the banana/clove notes. I look forward to experimenting in the future... especially because this stuff is...

Just brewed the midwest red ale. They had 1 oz Cascades as a bittering hop (60 min) and 1 oz German Tradition as the aroma hop (2 min left). OG was right on target at 1.042. Look forward to trying this next month.

I just put together a batch of Ed Wort's apfelwein. I haven't tasted it yet obviously... won't happen until the end of next month. I may just start out by adding 2# of DME instead of the 2# of corn sugar called for in the recipe. Might also try an ale yeast. I guess I'd like to move in...

Did you use Ed Wort's recipe and substitute the 2# of malt extract instead of corn sugar?

I was just thinking of this myself. My thought is to do an extract with 3 lbs light DME in two gallons of water with a mild bitter hop, boil and cool. Then, instead of topping off with water, top off with three gallons of apple juice and maybe some spices, then pitch an ale yeast. Hmmmmm....

From everything I have ever read on extract brewing, you definately want to use specialty grain. In fact, several sources have suggested always using light DME and getting all the color and flavor profiles from steeping specialty grains. For instance, I just made a clone of Guiness from a book...

+5 = 8740.5

I'm no expert, but if you only have room for one fermenter in your ice bath, I would always go with the primary. That is where the majority of the fermentation takes place and where off flavors can occur if the temp is to hot.

Thought I would throw out an additional question here about Ed Wort's apfelwein recipe here since we are posting questions. In the original recipe, it sounds like folks are simply dumping the yeast into to carboy. Is there any need to proof???

If she is worried about health concerns fermenting the beer in plastic, I wouldn't worry too much about it. I think the HDPE that most Ale Pails are made of is the same plastic that you buy your milk in everyday... I want to say #2? Plastic is everywhere... no escaping it.

Don't worry about it. I racked some stout from my primary to my secondary and had quite a bit of headspace. The CO2 will blanket your beer. No need to worry about oxidation unless you are going to leave it there for months on end. Just tasted to finished stout and it is great.

True... I realized that the bar would be sanitary. I was talking about being sanitary when removing the stir bar. Another option could be to use an extra magnet to hold the stir bar in place when pitching the yeast.