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When I brewed this weekend I poured my cooled wort into my primary fermentation bucket and there was a huge layer of foam that rose on top. From research on this forum I found out that it is just a good sign of aeration. I pitched my yeast on top of it and worried because at 24 hours my airlock...

Have you tried getting that stuff off or is it permanently stuck on it? Hope that starsan helps. I'm sure if you have a LHBS nearby and they create their own sanitizing solution you can use that and save some money. Starsan isn't the cheapest sanitizing solution out there.

My first beer was fermenting in my closet at around 75 degree ambient temperature. You can assume that during the most active part of fermentation the actual temp of the wort will be 8 - 10 degrees hotter. My beer was actually fermenting around 83 - 85 degrees and it came out drinkable but...

I've read in other threads that the swamp water can get kinda gross and infected(?) with stuff since it's just going to be stagnant water for 2-3 weeks. Starsan will hopefully prevent any growth from occuring in my bucket. Would it effect my beer? Probably not. Do I want to worry about...

Drinking schafly's pumpkin ale and sam adams octoberfest waiting for my rye pale ale to ferment in the primary.

I have no experience with non-homebrew pumpkin ales and schlafly's was my first. I like it, it does have a lot of pumpkin spices but that's what I was wanting. My girlfriend thinks it's too sweet and is currently dominating the Sam Adams Oktoberfest I got her, but I am loving the pumpkin ale.

Hi everyone, I recently upgraded my account to premium due to the awesomeness of this website and the help that I have received from total strangers online. Since I have upgraded my account, I feel like I have an obligation to help brewers newer than myself with things that I have tried that...

I put a 1/2 oz of starsan in my swamp water to prevent nasty growth and I just use an old t-shirt for insulation. For now, since I don't have space for a cooler, the swamp cooler is my method of choice. Cheap, efficient, and if you have to switch a son of fermentation cooler 2-3x a day might as...

I have no experience with a son of fermentation chiller, but I am using my swamp cooler for the first time and 3 water bottles changed out 3 times a day works like a charm and I'm at 60 F flat in a 73 F apartment. So far I love it, only thing different I would see is less messy and less hassle...

Ok, sweet. You guys make me feel a lot better. Hopefully the bubbles break soon and I see/hear those lovely bubbles...

Hey everyone, I had my first AG brewday yesterday and when I moved my chilled wort to the primary bucket there was a lot of foam on top. I went ahead and pitched my yeast on top of that thinking the foam will settle, but I wake up this AM and my fermenter is quiet as a graveyard. I know to wait...

My hygrometer actually came in a tube that I pour my fermenting beer in (sanitize the cup, of course), and it works well to see what my gravity is. Best of all, it was free w/ the hygrometer :D.

In the past whenever I have tried one of my beers within 3 weeks of bottling I usually get annoyed. Yes, it's beer. Yes it tastes ok, but it's not as good as it can be. I will usually taste one bottle after 3 weeks, then put a couple in the fridge if I am satisfied and will typically keep a 6...

I actually am going to disagree with RandomBeerGuy. I had a kit one time that I waited 2 weeks and bottled it, followed the recipe exactly and when I opened my bottles it foamed up out from the top. I am thinking that I wasn't entirely done fermenting in the primary, but I never checked a F.G...

So I am bumping this. I brewed today and I have a question for everyone. Beersmith has my calculated OG at 1.062, but when I measured it it was closer to 1.058 (hard to see with foam, but I think that is perfectly close). So what exactly happened? Was my mash tun not efficient as beer smith...

I agree with monkeybox, I taste my beer after the boil, when i bottle, and weekly after bottling. It is a good learning experience because most of the time when I taste after boiling I think I ruined the beer but after I bottle it it's fine.

I too am interested in this. I think that entering a brew that I created into a competition would be an EXCELLENT way to learn and see how my recipes contend with other people's.

My first AG in my new mash tun. Making a rye pale ale 7 lbs 2-row american pale ale 2 lbs rye malt 1 lbs carared 8 oz crystal malt 90L 8 oz rice hulls centennial 1.329 oz at 9.4% AA 60 min boil fuggles 0.9 oz at 5% AA 10 min boil us-05 dry yeast can't wait to see how it turns out

Haha, totally partied too hard! It's like Haley's comet, we only beat Mexico in Estadia Azteca once every 75 years! Thanks for the tips everyone, I didn't really know what else I could do to get the color I wanted. Will let y'all know what happens. Update: So instead of sleeping I got on...

So just a little bit about what I'm trying to make, I want a red rye pale ale. I feel that I may have too much carared, but beersmith "says" that this ratio will make a color that I want with a gravity and ibu that I am happy with. Please tear this apart. :mug: Grains: American Pale Ale - 3...