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Mine do that if they are wet. I dry them with the second piece of paper towel on the roll. They stay.

When in the boil are you adding the hops? How fast do you cool your wort? What is the carbonation level of the finnished beer?

Dimethyl Sulfide Description: Tastes and smells of cooked vegetables/corn/cabbage or shellfish/seafood. Is acceptable in light lagers to a degree. Cause: Bacterial infection can cause DMS, as well as covering up your brewpot during the boil. DMS is removed from the wort during the boil, so...

You want to try and add boiling water to the boiling wort to dilute if needed. Just good practice.

How strong the wort boils has only a little to do with bittering. Promash indicates bittering increases with boil time but not alot over 60min. Your bittering hops go in at 60, flavor hops go in at about 20 and aroma in the last 5 or at flameout. The aroma oils boil off of the 60min but the...

Try to stay in the 60s if you can during ferment. Most Ale yeasts produce alot of fruity esters at warmer temps. Saisons can brew close to 90F.

I was using a counterflow chiller, doing fine and then I went to 10 gallon batches. The wort must be chilled to below 140F within 20 mins or you get DMS. With 10 gals it took to long, so I made a whirpool immersion chiller out of 60' of 1/2" copper. The wort is below 140 in 2 mins. to 65 in...

Soak in TSP, used to remove wallpaper etc. Rinses off real easy.

The immersion chiller is great. You need to get the wort below 140 in 20 min. or less. Start the chiller going and stir in one direction without splashing. After the wort is at pitching temp stop and let the trub and hot break settle for 10-20 min., then run into the fermenter, aerate and pitch...

Yes it will promote boilovers but more to the point: DMS Dimethyl Sulfide Description: Tastes and smells of cooked vegetables/corn/cabbage or shellfish/seafood. Is acceptable in light lagers to a degree. Cause: Bacterial infection can cause DMS, as well as covering up your brewpot during the...

In this regard there is no difference between Extract and All Grain. Whhirlpooling is very effective at moving the trub to the middle. The edges will be almost clear of hop and hot break residue. When the wort is hot don't splash, but don't worry about nasties, get the wort really moving in one...

Jamil Z. says the level of carbonation affects flavor in a big way. Lucky people with kegs can experiment on the same batch of beer. Try it with more or less. Jamil says over carbonating can make a harsh flavor, particularly with Stouts.

Phenols? smell spicy like clove? Thats supposed to be one of the characteristic of that yeast.

J.Z. says to ferment at 62f. It brings out the bread notes characteristic of this style.

Has anyone motorized their Corona? I stuck a properly sized bolt with the head ground off, (I think 5/16" if memory serves) and chucked my varible speed electric drill on the bolt. I can mill a ten gallon grain bill with very little effort.

I know this isn't much help but I read in Palmer that bad things are escaping in the steam when boiling and the concentrations in the condensate from the lid should be sent elsewhere.

The one from agrisupply needs an office and venturi screen to operate. http://www.cajun-outdoor-cooking.com/outdoor-propane-burners--accessories---parts-burner-parts.html Try this, (above)

The instructions with mine said to boil it for 5 min.

How about copper for a fermenter. I could whip out any size conical out of copper in an afternoon.

A week or two ago I saw pumps for $90.00 on EBAY.