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assuming my caps are leaking,what would happen if i open all the bottles and recap them with "good" caps with gaskets?consider that i bottled on friday (so few days ago): am i loosing a lot of gas if i do this or the carbonation process takes so long that if you open a bottle and you re-cap it...

i noticed also that industrial beers have a rubber thingy under the cap itself...which is absent in the caps i use... and secondarily, i use standard beer bottles AND champagne bottles (we call them "Prosecco" bottles...do you think that it can be a problem because of the shape/whatelse?

I am opening this thread because i've been talking to one friend of mine about bottling beer with metallic caps or instead using bottles with built in earthenware caps. He said that once he had very low gas beers because of the leaking of CO2,when using standard metallic caps. I am sincerely...

the faucet is placed like 2 inches from the bottom of the barrel;the beer rested in the fermenter for ten days,but i want to keep it for at least 2 weeks... for the noise i think it was partially caused by the airlock and partially because the faucet itself was full of "yeastmould" that was...

50) how to avoid making your house floor sticky with DME

HI people, wanted to share my second beer experience with you,so you all can tell me if there's something weird... i went to my basement (68F) today and i wanted to check FG and stuff. so i took my hydrometer,cleaned it,opened the faucet and a thick haze liquid came out...ok it's the bottom of...

another question (sorry...) how many liters/gals did you use to mash your grains?

i'm sorry, i made a big mistake: you said white weat meaning "grains" but i was accidentally referring to dry extract, which is 55% wheat and 45% barley. and,to cast more shadow upon all this (sigh!) we don't have at all malted/raw/white wheat for homebrewing....just Dried/liquid extracts mixed...

the "white wheat malt" is 100% wheat? just because - what a shame! - in italy it's quite impossible to find 100% wheat

you mean 3 weeks in the fermenter? since i'm a great n00b in HB,why do you think that keeping the wort in the fermeter so long helps?

i was looking for a kolsch recipe too,do you know one?

Hello, i'm new around and i have brewed my first batch of weiss on 1st october. today is still bubbling a bit,like one bubble a minute or less,fermenting at 20 celsius. how long does it take for this kind of beer to fermentate?i heard around 10 days,do you confirm it? many thanks...

i use a long wooden spoon

no thickhead i didn't manage to make wine because is very difficult to do if you live in the city like me...:fro:

Hi i'm new here! I am a homebrewing supporter from Italy,willing to learn more from you US homebrewers because here in Italy we don't have a strong HB culture as you guys have. I brewed since 10th sep. 1 batch IPA and 1st oct. 1 batch Weissbeer. The IPA is already aging in bottle,the weiss...