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That would be cool. A 10-gallon Erlenmeyer.

So the Fermcap-S doesn't do anything to affect the beer's head further down the line?

Yeah, I missed that part...

Just looks like yeast in suspension to me.

I don't think it's a taste thing. I believe the reason you can't really get more than 100 IBU's out of a beer is that you can't really dissolve enough AA's in solution to get higher than that.

I hope that reply from their customer service means that they haven't run out. I sent in my Vcaps in September and haven't seen any glass yet.

FYI, most brown sugar is just regular table sugar with molasses added. So, if you use brown sugar to prime, you're actually using both.

I used dry yeast on my first batch because that's what came with the kit and I figured on my first brew I should just stick with the basic stuff and not try to get fancy with it. Since then, I've read and heard from a large number of sources that liquid yeast is the way to go. I doubt I'll...

^ I did that on my first batch, and I had no problems. The friend that advised me to do so has also been doing his bottling that way for several years, and as far as I know, he's never had a problem with it either. You should make sure your bottles are clean before you put them in to...

I am by no means an expert, but I can't imagine that the espresso beans caused the mold. If you put them in during the boil, then they should have been sanitized. I'm going with the lid on this one. Did you already dump it? Everything I've read on here says don't dump it until you are...

Here's a question: I've been eyeing up a 1.090 OG holiday ale I want to try, so I figured I would probably have to make a big (like, 1 gallon) starter for it. For a starter with that much liquid, I would want to decant, right? Pitching that much starter liquid would change your OG, wouldn't it?

Thanks for the advice.

I brewed a Scottish 80-Shilling the other day. My brews up to this point had been kits, so everything I needed was included in the box. On this one, I decided to put it together myself from a recipe I got from an old episode of The Jamil Show. In my haste to get everything together and brew...

Would it be better for me to split my fermentation into two containers? After I pitch my yeast, I could siphon off half of the beer to another container, and then mix it back together into my bottling bucket when the time comes.

In preparing for my second batch, I've been doing a lot of research on styles and looking at a lot of recipes. I've listened to several podcasts of The Jamil Show while taking notes on the recipes from the shows. In several of his recipes, he's doing a 6-gallon batch. I'm still brewing...

My wife's family lives up in a super small town south of Pittsburgh. We went to visit at the end of last winter, when there was still lots of snow/ice on the ground. My mother-in-law put about 12 Yuenglings in a bucket of snow, and it was damn good. There was a bar I went to all the time in...

The problem with that is that you have to have a spare fridge to go with a temp control. I'm married with a ton of student loan debt, and only one paycheck right now. Anything more than a few bucks for a cheap trash can is out of the question.

I'm going to be brewing my second batch soon, and I want to do a better job of controlling the temp during my primary. I don't have a lot of extra cash or space, so I'm going to go basic with a big plastic trash can with water and ice bottles. (I put it in a spare bathtub before and wasn't...

Though I haven't experienced it myself, I have read that yeast can produce some pretty potent and nasty smells while fermenting. Maybe that's what is going on with your starter?

I am by no means an expert on this subject, but I have done a good bit of reading and listened to several of The Brewing Network's podcasts (Mostly "The Jamil Show"/"Can You Brew It?") and what I have been able to gather is this: Before you start tinkering with recipes or try making up your...