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Probably

Thanks everyone I'm starting this next week provavly

Red star champagne yeast, I didn't start it yet but I'm shooting for 1.055

I'm going to make a woodchuck amber clone, I like my cider on the sweeter side, so im going to sweeten with splenda and then add priming sugar to carb in bottles, the question is if I ferment to 1.0 or lower will the yeast still be able to convert the priming sugar to carbonate?

Steed

Screwdriver

Im ready to do a blonde ale for my 3rd brew and I've read about everyone using a blow off tube, I know I would need one with a carboy buy I ferment in a 7 and a half gallon bucket, will I ever have krausen come up into the air lock?

I tried to search but didn't find anything, buy is it possible to sweeten and still carbonate in bottles? Edit: never mind I figured it out

I go in to the beer dist and buy the straub returnable bottles for what straub buys them back, $1.50 a case, there plain amber pounders and come in cases of 24, the actual case is awesome too. Flip top and the card board is SUPER thick.

Yeah you got one think right us Pittsburg boys enjoy the st pattys day, beer looks nice, Im gonna try this one out just for ****s n giggles

Since you added conditioner wouldn't that make it impossible to carbonate in bottles?

Alright so my girlfriends dishwasher has sanitize on her dishwasher, if I sanitized them there then drove to my house would that work?

I've seen a couple articles online about putting your bottles in the dishwasher, setting it on high heat, no soap, and running the bottles in that to sanitize. But havnt found too much on hbt, you guys got any experience with this? Or should I just stick to starsan

1.50 a case, picked them up at our local distributor

Just picked up 6 cases of 24 16 ounce bottles for 1.50 each!

I tried a on of my beers, They have been conditioning in bottles for 2 weeks, still very bitter, I had to pour half down the drain I couldn't finish. I'll try one more next week, if still bad I'll just forget about it for a month

Alright sweet thanks man

Well that would be a bummer

Okay I gotcha, what would happen if that temp dropped below 32? Sorry for all the questions

So I'm kinda a noob here, for lagers you usually ferment around 40-50? Then do you bottle and cold condition around 32?