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I put two scoops in a laundry sink and do 24 bottles at a time. You can reuse the water over and over.

Bleach works, but don't you have to rinse to avoid off flavours? Then to stay sanitized you need to use boiled or pure water as the rinse. StarSan is good, especially for bottles. No need to rinse.

I made a pseudo lager using Wyeast 2112. I made a starter and pitched it at 60F. It fermented at this temperature for about ten days in the primary. No diacetyl rest. It was then put in the secondary for about a month at 50F. I made the gap ten degrees F as according to Palmer. I thought...

My first batch was a cream ale. When I was bottling it, it tasted amazing uncarbed right from the secondary. After about one week of carbonating in the bottle it tasted extremely bitter. After about three weeks it had finally carbonated, but still tasted pretty nasty. Now after about two...

I have a 35 liter primary bucket that gives a lot of head space for a few inches of krausen foam on a 23 liter batch. I put the lid on tight and have an hole drilled in the lid where I put an airlock. I then rack into a 23 liter carboy for the secondary. I have actually been switching from...

Welcome Niall. My mom's from Tipp and my dad's from Laois. I wasn't brave enough to start with the all grain, so I have been doing the kits and then extracts just to make sure I have the back-end down pat first. They still turn out better than mainstream commercial beers already...

Welcome. https://www.homebrewtalk.com/showthread.php?t=14851

Awesome. Beer has been redeemed.

http://news.bbc.co.uk/1/hi/health/6293735.stm "The researchers said people should only try to microwave damp sponges." I assume this would also apply to mesh bags. It is the water that sanitizes, and keeps the bag from catching fire. I guess it is like a mini autoclave.

"It's not Apfelwein" I was worried about blow out, so I did the primary in a bucket instead of a carboy, but although the fermentation was vigorous, I didn't even get a krausen. I was using the champagne yeast. I added a teaspoon each of yeast nutrient, fermaid and diammonium phosphate...

Most of the stores in Kingston concentrate on wine, and they don't seem to know too much about that either. If it was a beer supplies only store, I would be worried that they told you to use sugar. Like the stores around me, they may only carry the canned kits and no DME, so without the sugar...

Well at least its cold enough for us to lager up here now :)

Welcome. I just started also. This board has been a big help.

This sounds interesting. You will be able to tell us at the end. I would like to know which one ends up with the most residual apple flavour. Good luck.

Don't most rear projection TVs these days also need to replace the bulb (LCD and DLP) ? What about LCD flat panels and the back light? I have had many front projectors. You can get bulbs on eBay for less than the retail. Most bulbs don't drop dead at their recommended lifetime amount, they...

I am doing the same thing right now, with the 2112 yeast. Mine is coming along slowly also. I am going to leave mine in the primary for close to two weeks I think. I may not even measure it until around day 10. I was trying to keep mine at 60F/15C but let it slip a bit lower, so it slowed...

I am not actually offering to help, due to being not good enough and too lazy, but I think it might help if you tell us what you are going to print these onto and what you are going to print them with. That will give people an idea of the size of the label, the colors available etc. I print...

Has anyone mentioned http://brewerylane.com/ aka http://www.clickabrew.com/ ? I got some of the large diameter racking stuff from them, empties a carboy three times faster.

This thread is nuts. I think it took me two hours to read it. But it was like a light bulb went off in my head. A buddy brought a can of perry over for me to try the other day. I thought it was OK tasting, but too sweet. It made me think I would really like a dry cider. Now, I found this...

What goes into a starter for a liquid wine yeast? Just use a couple of liters of the must/juice and then pitch the whole thing in?