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I just bottled a 1-gallon batch that tastes great so far. Clean and crisp for an ale. 2 lbs pilsner 0.2 lbs carapils 3 grams Safale US-05 dry ale yeast 0.2 oz Hallertau @ 60 mins 0.2 oz Saaz @ 30 mins 0.2 oz Hallertau @ 15 mins Primary fermentation 2 weeks in 59F range. Bottling another one...

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It's fizzing away nicely this morning.

Day 4 and specific gravity hasn't changed at all and no bubbling. So I added more yeast...after capping the jug and giving it a shake it pressurized really fast, was about to burst. Slight sulfur smell fills the room now... Hmmm... maybe I jumped the gun a bit, I obviously don't know what the...

I added 2 Welch's fruit concentrates, and lots of granulated sugar till 1.094 OG. Just based on visual, figured there should be some bubbling by now. Covered with a napkin/rubber band, with the intention of putting under airlock in secondary. There seems to be conflicting advice floating around...

For those of us more interested in smaller batch brewing, maybe you can consider adding a smaller version. I don't need/want anything that's big enough to fit two 5-gallon carboys.

Wonder if anyone else has considered using a wine fridge/cooler for a 1 gallon jug. Seems like those would be perfect for locking in ale temps (if there's one out there with the dimensions). If anyone has info on this please let me know, or send me a PM.

Thanks, I'll report back how it goes. I guess it's better to leave out the metabisulfite early on, and just use it prior to backsweetening and bottling.

Acidic - no idea... OG - 1.094 @ 60F Sitting in a 67-70F room.

I just started my first batch of wine with Lalvin 71b-1122. It's Day 3 and still nothing happening. I made a noob mistake by adding a campden tablet before pitching the yeast, and I'm assuming thats what stalled my fermentation. A guy had a winemaking series on youtube and he mentioned it being...

"Budweiser is an ale, right?"

Look at the ideal temp range for the yeast you're using, and chances are that's on the high end. 60F range would be better (especially when taking into consideration the small temp increase generated from active fermentation) I've read numberous times from the experienced brewers here that the...

You should use a blowoff tube (vinyl tubing is commonly used) during the first few days of fermentation, then replace that with the airlock once activity has slowed down. You're probably fine, although it's best to avoid dipping anything in your fermenter when all possible to avoid infection...

Count me in!

Experiment. Verify that every step you're doing is necessary to achieve your end result. Whether that's racking to a secondary, or doing cartwheels during the boil, that will be your "right answer" for that beer.

That's why I'm emphasizing "when it's fresh, not skunked" when mentioning Heineken, to not get this confused with a "green bottle skunking" issue. This topic applies to any bottled/canned beer in general. Has anyone done a blind taste test, of pouring bottled and canned beer into...

No, I had a can yesterday, poured it into a glass. It still seems to taste completely different than from a bottle.

This might not necessarily be "home brewing" related, but possibly could be, since we all use either bottle or keg. I'll use Heineken as a prime example . From a fresh bottle (The 50% of the time when it's not skunked) it's very smooth, one of my favorites. (Yes, I wish they sold Heinken in...

The constant battle with myself, to stop spending money I don't have, on brewing toys I probably don't need. :)

I'm trying to calculate alpha acid units. Czech Saaz hops alpha acid: 2-5% Since the % varies, what # should I plug into the equation? (3.5% since it's the middle? etc.)