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Brewing classic styles, designing great beer, how to brew :)

I throw them into the basin of my vineator on top of my bottle tree. Keeps my hands sanitized as well.

Is the wort hopped? If it isn't, starter away. If you feel that you need to boil it again, go ahead. Personally, i just bring it up to room temp, flame the lip, and go from there.

Mmmm. Sounds kinda like a modified skeeter pee.

Corn sugar is dextrose. In those small quantities over the whole batch, you could substitute plain table sugar instead. Was the 6 oz for bottling or in the boil?

Compare thermal loads. You are putting 1, MAYBE 2 cups of hot liquid into cooler liquid. IF any yeast is killed, there is far more than enough still in solution that will carbonate your beer. That said, I've always poured my nearly boiling priming solution into my bucket and racked right on...

Byo, and join aha for zymurgy.

Yes, kinda, not really. The theroy is that the aluminum will give you alzhimers. In reality, the ppm of al taken up by your wort is neglible. Boil plain water in the pot to "season" it and you will be just fine. Iirc, the term is passofication.

The only time I had uneven carbonation was with the two step priming addition. I just lay my tubing in the hot priming solution and let it swirl naturally.

I love BYO. I am going to join the AHA so i can get zymurgy as well.

He told me that he bought a ton of them on sale, ended up not eating them, and drying them. According to him, he said that it was a whim.

I have not tried Pineapple, but at my LHBS, another guy brought in an amazing Mango IPA. IIRC, he dried a bunch of mango pieces, and ended up putting in 2 or 3 pounds of dried mangoes into the secondary. In combination with the "C" hops, it had a wonderful flavor and nice bitterness. For what...

It's bottled water, so I figured... but it looks like I just put the a$$ into assume. :P

Carbonation looks good. Not overly large, but not overly fine either. I take that as there is still some particulate matter from the ground spices (etc...etc...) creating excess nucleation sites. It seems to be pretty on par with most craft beers I have bought (unfiltered, etc...etc..). I...

yep and yep. I make .5 oz into 2.5 gallons, reserving a spray bottle (only used for Starsan) full for spot sanatizing. Basically, I dip (or spray) my hands down before handling anything that touches my beer, and I make sure that all the tubing has a full minute worth of liquid flowing through...

I realize that I hit my temps, which is what is confusing me. Both beers were bought as ingredients, not as kits, and I ground my own spices for the Pumpkin kit, so I KNOW there is no clove in it. I'm wondering if there may be a slight infection or something. It has not been mellowing with time.

Alright, I've been searching around lately. I brewed a Saison (from brewing classic styles) and fermented it at an ambient temp of 75*F (*C would be ridiculous). I used the Wyeast Saison smackpack with a 2L starter. I'm guestimating that there was an internal rise of roughly 5*. There is a...

I bought Radical Brewing before Brewing classic styles. If I were to do it again, I'd get brewing classic styles first. I realized that I needed to "learn how to make stock before making a consumee".

Before waging chemical warfare on you, and more importantly, your beer, try putting a piece of fruit into a sour cream container, or yogurt container...etc...etc... with some water and a touch of dishsoap. Then cover with cling wrap, and poke a few holes into that. I managed to eliminate a...

Yes, batch ruined. PM me for address so i can confirm.