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I used extract, starting december 9th 2011. with total calculated gravity at 1.168, having added 4 pounds corn sugar, 2 pounds demarrara to a 5 gallon batch which lost 1 gallon 2 days in (do not stir the next few days after fermentation starts... it blows up), though with 5 gallons I had used 17...

I use olive oil a bunch for starters, and it seems to help. I got even fermentation all the way to the bottom, but I used extract which has a high residual sugar content, so it ended at 1.048, which is ok. I say go for it, it won't hurt your beer that's for sure.

I used to grow weed, I still have 10,000 watts of set up, enough to harvest... hmmmmmmmm maybe 20 pounds of hops. it would cost over $3,000 in materials alone... buuuuut...... if I can use my hydro nutrients to make the hops super flavorful like I know how to do, then, it might be worth it...

only way to test before pitching would be to inoculate petri dishes with a solution of them (spread thinly over agar covered dishes I mean), let it grow under differetn conditions, and if they are more than one kind of cultures appearing, you have an infection. I am going through this myself...

I suppose you meant 1.090, but that's not good, it should have been going faster than that. you should read about re-starting a stuck fermentation, and staggered nutrient additions, in the FAQ at the top of the parent page.

you have answered many questions I was unable to find as a beginner!!! Thank you.

hahaha I am still going on my old 12/9/11 version, all extract might I add!!! (I need a re3ason to go to all grain I suppose) I tasted it today at another testing point, and it's down to 1.048, so it's not going anywhere fast, I think that's more to do with the extract at this point, as temps...

I think a trip to your local radioshack or electroics componenets reseller wodul be a good thing for you. I can think of about 50 ways to do this, but won't want to spend my time (probably 2 hours) to write it out for you. I will say that with some super glue, and a single switch from radio...

there is cyanide in apple seeds, yes... but not in quantities enough to harm a person. Apple cider purchased in the store is no different, you will not be harmed by the seeds.

Hey guys, I have experience with this sorta thing, but haven't done hops yet, just medical marijuana (same thing really). I use 1 1/2" pvc pipe (type 1 only) 2 feet long, with a collar piece holding coffee filters as a membrame, on the other end, is a cap of pvc with a countersunk hole in the...

I would make belgian candy syrup, it's really taste on pancakes too, and you can make it pretty thick, that was, there's little chance of nucleation, but the yeast will stir it into solution anyways.

yes and no.... more enjoyable to not have to invest a 50 beer keg into agind individual beers for the future, but then to answe your question, NO, bottling doesn't make better beer, it just makes it easier to handle ytour beer 50 different ways before drinking. I bet you haven't let it sit long...

I shoudl have done that.... 3 weeks ago lhbs had 100 pounds in stock, now they only have ounces left (they split them down to pounds, then ounces as they run out of pounds...)

looks like my extract only version is done fermenting, I enjoy the taste, but it's "dessert beer" for sure, ending at 14.5 appearant Abv, and 1.050 gravity... though, that means if I had taken it to 20% Abv, I think it could have ended at 1.039. keep in mind alcohol has a different Gravity than...

its still coming down.... still bubbling away and as I saw, slowly going down. Yeah, it's sweet as heck now. I could actually use it for pancake syrup. oh my god. Suddenly I don't care if it goes down.... 5 gallons of sweeeet sweeeet breakfast syrup. I'm making pancakes right now.

1.050 today, 1.058 5 days ago. fermentation is at 43 days so far.

acctually... I did a little wrong math last time. holy ****, it looks like alcohol changes the gravity by a BUNCH; it brings it down 0.045 from the gravity it would be with just water and sugar. Oh my god. thats a lot of alcohol, and a lot of sugar. So, it turns out your measurment of 1.008...

Most granulated sugar is beet sugar anyways. Unless you live in a region like pacific asia.

Alcohol has a specific gravity of .787, with 21% I think there is a big possibilty that the gravity appears lower, but only by up to 10 points difference. However, with the annecdotal experience of 1.024 being sweet, but acceptable, I dunno. anything is possible. RDWHAHB

I think it was about the temperatures getting too high, fermentor went up to 80ish. As it is now, I have added enough sugar to make this hit 15.3%, I want it at 17+, so if it hits 1.024 I'll add more sugar.