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that's always been my thoughts too, but I've only been doing this for about 6 months now...so that's like...5 batches?:D ok, so I think I've brewed more like 9 batches now, but I really started back in February. I typically leave it in the fermenter for about 4 weeks and try to leave it in...

I've been wondering about the aging process. if you let a beer sit in the carboy for say, 4 weeks, then bottle for 2, is it going to taste the same as a beer that sat in the carboy for 2 weeks, then bottled for 4? I bought a second carboy so I can have 2 batches aging at any given time...

can you brew with RO water? I thought I read somewhere that it was advised to NOT use RO water? I'm on a well with super high iron. we use iron out salts, and our drinking water goes through a reverse osmosis filter. that'd be great if I can use the RO water, it'll save me $5 per batch...

I've noticed!! I experimented with a batch of cider. I took 5 gallons of apple cider, added 3 lbs of honey and 2 lbs of brown sugar. the 5 or 6 beer's I've done so far were actively fermenting for 4 days, 5 at the most before the airlock stopped bubbling. the cider was actively...

so...one can take the "cake" at the bottom of a bottle and use it to start another batch of yeast? or do you just keep a small sample of the beer and add sugar water to it for the yeast to start multiplying again? how hard is all this to do? is it as easy as brewing beer? keep everything...

my batch was 5 gallons, I added 3 lbs of brown sugar and 2 lbs of honey to it, with some cinnamon. I used the dry champaign yeast from williams brew supply mail order company, which said it had a high alcohol tolerance and would consume all the sugar I added. it fermented for probably 4...

I find it to be cheaper if I ignore my time, and probably still cheaper even if I "paid myself" for the time involved. 6 packs of craft brews here go for $8-$9. I've been getting about 50 12oz bottles from a batch. ignoring my initial investment of say, $120 or so, I'm spending about $30-35...

when I was in Germany, EVERY Beer had a swing top to it. I bought 2 cases of a killer wheat beer, in .5L bottles, and brought them home to use. makes bottling a 5 gallon batch go much faster. ...but it also makes consumption of said batch go faster too!

ok. what happened? I had a brew once in Colorado, and it DEFINITELY had some evergreen to it of some kind. I don't know what it was, but it was like sniffing a fresh christmas reef, and it was pretty good. so if not pine, then something evergreen should be found to work with a beer...

my plan was to add it during the "seep" process, before initial boil. kind of like making "pine tea" do you think I should add it AFTER the boil?

Cool. this gives me all kinds of new ideas!!! I probably won't add any whiskey straight to this batch that has the oak chips with it, but I've been turning over an idea in my head on a "christmas" brew that I want to make...I know for sure that I want it to have a pine/evergreen flavor to...

I've got a recipe I'm about to try, that includes oak chips from a whiskey barrel, I've had some brews that were aged in brandy barrels and they were pretty good. got me thinking though...could you just add a little straight whiskey to the wort before it starts fermenting, to help enhance...

well...again, poorly written directions for the first time brewer! it said "cold water" not "refrigerated water" or more specifically...give an actual temperature of "cold":ban: nowhere did it mention hot wort killing the yeast, and on the side of the fermenter, it said 'do not exceed 140...

I know there's a whole subforum for MrBeer, and I wasn't trying to turn this into a MrBeer how too... anyway, for overall purposes, what is a good fermentation temp? I started out with the room at 74 degrees, again, in the mid-range of what the MrBeer directions said (between like 70 and...

my second batch is also a brewers best--scottish ale. MUCH better feeling about it just by following the directions--seeping the grains, adding extract, boiling for an hour, adding hops, cooling it down, pitching yeast, stir...Mr Beer was like "boil water, add extract, toss yeast, wait a week."

really? what about the apple cider/vinegar smell at bottling vs my 2nd batch that actually smelled like beer? I'll move them back to my fermenting room, but I'm skeptical on this one! so...then the .5L bottles that I put my second batch into...will also take longer to condition? I was...

yup, already done! I resized it as soon as I posted it....can you refresh your page? or is it still too big...it looks ok on my screen.

well...at least it LOOKS like beer!! HOLY GINOURMOUS PIC BATMAN! hold on...let me try something... there, that's better!

got a Mr Beer kit for Christmas. really took my time and followed the directions, but had to do an emergency re-pour back into the brew pot due to a leaky spigot on the fermenter, then poured it back into the fermenter. (before I realized that aerating the wort was good!) let it sit in the...

similar question, but slightly different. I'm not worried about the glass, I know what it can and can't do. how about these flip top bottles? I brought a few cases back with me (full at the time:mug:) from Germany when my unit was there a few years back. I kept them around with the intention...