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I'm a first timer, too and my first batch didn't see any action until 2 days in the carboy. the thing to keep in mind is that "how to's" and "directions" are often guidelines at best. the mantra I sing? you're partaking in a chemistry experiment. and unless you're starting conditions are...

I was just about to say... if you want to take a juice and make it into a drink? you're probably safer with wine. though... if you took a light ale or even a lager and had orange and lemon peel/zest in the mix somewhere? it may work. just.. yeah.. I doubt an Ale would be as accommodating.

I should also point out that you're old-school rifle icon is badass.

and what is that? now, you have to realize I'm Canadian and the closest thing we have to a packaged home brew up here is buying a tin of Cooper's malt extract and getting some instructions that often don't make sense unless you're from Australia (the OTHER bastard child of England.). but the...

crap. you're right. I'm going to let it ride.

okay, I'm ultra confused... my beer is now starting to taste like proper beer.! it still smells kinda like sweaty feet, but it actually now almost tastes like a Maudite or something along that kinda dark ale lineage. pretty tasty actually, if you give it a few swigs instead of just one...

wow. that seems so obvious! why didn't I clue in to that? good call.

wow, thanks guys. yeah, my beer is still in it's primary. I have a plastic carboy so I may use hot water and a scrubber to clean it. I got the plastic one because, well, I'm pretty much a walking accident and the last thing I need is to be in the hospital because I was attacked by 5 gallons of...

so, outside of the usual "have I ruined my brew?!?!?!" posts I thought I'd ask something that's been bugging the bejesus out of me ever since I started my first brew this week: ....how do you guys clean your carboys? I don't know about everyone, but my dark ale is 4 days into it's...

so, I have his ale that's about 36 - 37 hours in and it woke me up (small apartment. it's in a storage closet.) with some loud gurgles and fizzy sounds showing me that my bubbler was... full of foam, when I took a look at it. so I quickly built a blow-off system of a tube, some plastic wrap...

I imagine there's a market for that. people buy mexican brews that have chili's in them, so I would bet that there's some naive, upscale suburbanites that would pay premium for a honey ale that had a bee in it for "authenticity".

haha, yeah. I'm from canada. you know, Metric System and whatnot.

Revvy! thank you! wow.. now that I know fermenting with Honey is possible? I'm going to have to break out some math and my next batch will be a honey ale... with real honey!

okay, so here we go: for priming bottles, is there a ratio that's a good guideline to stick to? (you know, for every X milliliters of beer, use X amount of sugar. or something of that nature?) and also, I'm about a week into fermenting my first ale, and having that carboy in my apartment...