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This leads me to believe that Star San isn't necessarily ok to use with tap water. Buyer beware?

I haven't had any issues thus far but now I am second guessing. I read that distilled water provides the longest shelf life (according to the manufacturer). Actually I haven't had a problem yet and my current batch is fine after three weeks fermentation so I guess I got by ok once again...

So cloudy = good or no good? If it's cloudy from the moment you make the solution does that mean it's no good?

I did a search here on the shelf life or Star San after you make a solution. The thread I found was one where the maker of Star San himself chimed in. He said that Star San should maintain a PH level of 3 to be working. He said that once the solution turns cloudy it isn't working anymore. I...

My LHBS supplies a 5 oz bag of priming sugar also and instructs to use all of it, I never do; I use 3/4 cup for 5 gals. Although I doubt if the full 5 oz would hurt....as long as you don't use a full cup! I've noticed other home brew supply places selling similar 5 oz bags too.

I guess we all interpret things differently. I interpreted the original post as a concern rather than pride in his work! I thought he was concerned that his brew never had any visible krausen, only sediment on the bottom, and that it is only bubbling every 45 seconds. In any case, I...

I don't think I save money but I don't really care. Then again I have paid seen some of my favorite craft brews going for $60 or more per case. My last homebrew cost me $45 for the kit, a couple of bucks for a new stopper and some tubing; I also bought some hops for dry hopping and an extra...

I've made 4 batches thus far and have only poured my wort into my fermenter/carboy. I haven't strained at all. I've never noticed any sediment other then perhaps a tablespoonful or two.

The July-August edition of BYO magazine has an article on 1 gallon batches as well as some recipes.

I've brewed 4 batches thus far. The first batch sucked after 7 days and was slightly better at 10-14. At three weeks it wasn't bad and had improved a lot. A couple of weeks later and it was pretty good although (to me, not others) it had a weird after taste. My second and third batches were...

:confused:

Are you kidding?:D I am so impatient that I find every excuse to try another beer. So Nov, 7th made 3 weeks in bottles. As of today I only have 10 bottles left!!:drunk:

Well it's been 6 weeks since bottling and after 3 weeks I didn't like the beer at all; it had an odd back ground and after taste (tasted like trub). At just about 5weeks it was the same and kind of watery/light. At 5 and a half weeks the beer was great and the aftertaste gone. Now at 6 weeks...

I thought it was supposed to attach to the proteins and then settle to the bottom with protein attached thus removing them. My batch was cooled in about 20 minutes.

I always use bottled water

6.6 lb. Munton's Light Malt Extract ¾ lb. Munton & Fison Crystal Malt 60° L ½ lb. Munton & Fison Carapils Malt 20° L 1 ½ oz. Kent Goldings U.K. Hops (Bittering) 1 oz. Kent Goldings U.K. Hops (Flavoring) 1 oz. Fuggles Hops (Finishing) Wyeast # 1028XL London Ale My son just tasted it and...

The cloudiness doesn't bother me but it is puzzling since I used Irish moss. I thought that was to prevent this! There is a weird taste and aftertaste to this brew that I had on my first batch also. Others that have tasted it have not noticed it and most like the beer. Compared to my middle...

It appeared cloudy in secondary. I had 1oz of hops pellets in a muslin bag in there for 7 days. I was pretty good racking both into secondary and bottling bucket and didn't have much sediment in secondary. There isn't much yeast at all on the bottom of my bottles. It was an English IPA and it...

Sorry....it's been bottled for 5 weeks this wed. 1 week primary....2 in secondary and 3 in bottles (now 5).

I used Irish Moss chilled my wort down in about 20 minutes and still have cloudy beer. Could it be from dry hopping? Actually it's cloudy even when it's warm so it isn't even chill haze.