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Nice, I will see how it is doing when I get home from work but it is probably past the worst of it now. I will definitely remember that for next time though. Thanks.

This was the most violent ferment I have ever had and still going strong. My five gallon carboy was pretty close to the top and I have a blow off tube on it. Last night I lost nearly a gallon of my beer through the blow off tube.

My harvested yeast smells slight of sulfur, should I use it? If I don't use it, it will mean letting my wort sit for at least two days before I can buy yeast. Thanks

Thanks, I was kind of in the mood for a wit but this sounded good so I decided to compromise and add the orange peel to this recipe. Is that for five gallons?

Thanks, I just googled beer gun to look at prices and found this instead. Definitely going to try it before spending all that money on the beer gun.

I am making five gallons of this right now as a super cheap experiment. I am fermenting my sugar water without koolaid and then adding koolaid at the same time I stabilize and back sweeten. I want to make something like a wine cooler for the wine cooler drinking in laws when we go camping but I...

I have never used bitter orange peel before, how much of that do you suggest adding and when? Thanks.

Thanks, I will try that next time.

When can you add that? I forgot to pick up tannins and just skipped them, I love arnold palmers though. I'm going to be putting my sparkaloid in today is it to late?

I haven't had the original but I am looking for a double hatter clone or something close to it. Any advise on bumping this up to the double? I don't know how the original compares to the double but I assume it is the same malts hops and yeast just different amounts.

I brewed a ten gallon batch and dry hopped half of it, I drank the regular first while the second five gallons sat and then dry hopped the second five gallons with one ounce of centennial hops for one week. I'm drinking the dry hopped version now and it's excellent.

Thanks a bunch! I marked two weeks on the calendar to add everything. Just out of curiosity, about how long did it take to ferment dry after the second ingredient edition?

Ok, thanks.

And one other question, when I last went into my lhbs they were out of tannin and I forgot until after I had already started this batch, is it ok to add it with the last bottle of lemon and other stuff?

I'm also curious about the psi f for keeging. I will probably bottle it anyway but who knows.

The recipe says to check periodically and when it gets to about 1.050 add the rest of the lemon juice, yeast nutrient and yeast energizer. Unfortunately I broke my hydrometer earlier this week when I knocked it off the counter. Can someone tell me if that gravity is usually right after the...

I was planning on building raised beds that are buried half way to keep roots from spreading to far and force water down to roots. Also to make weeding easy, I saw this in a video. I can't really afford the wood right now though so I am thinking about cutting the bottom of five gallon buckets...

I turned my psi up a bit higher than is recommended for a cream ale and it had a nice thick head on it but I messed around to much with trying to find something to put behind it so you could see how clear it was.

I added gelatin to keg and after letting it sit a few days before I started drinking it, it is getting clearer with every glass I pour. The flavor is getting better by the day also.

I am still fairly new to all grain with my first batch I did a ten gallon and my water amounts where perfect. My second batch I ended up with four gallons instead of five after boiling. Can someone help me with figuring out amounts of water for this recipe? Is there a way to tell how much will...