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I'm on my 2nd batch (IPA) and I just popped it open after 10 days in primary to take a reading and throw in an oz of cascades... and there's this thin light clearish film on the top. I'm sending myself a pic now and will post ASAP -- but is this normal? Obviously bad? Should I try to skim it...

Actually, yes, they're both "chlorine"... traditionally they treat water with CL (free chlorine), whereas chloramine is NH2Cl (doesn't dissipate as fast). I just wanted you to check as many people assume their water is treated with the traditional chlorine... I think 3 minutes is plenty for...

The BMC of choice in Santa Barbara is undoubtedly Natty light or Keystone light... I'd take PBR ANY DAY over those and try to convince everyone else of its "superiority." Oh, and anyone try LaCrosse? It's horrific... I swear each bottle tastes different... one smelled of strawberries...

Make sure your water supply uses chlorine and not chloramine, that's a newer additive that's being used a lot of places. It's nasty stuff, won't boil off like chlorine...

It totally depends on the person, if you can't just take a week off without feeling negative effects then yeah, cut down a bit. Taking a day off in between drinking nights (or dropping to 1 brew a night every other night if you must) isn't too tough. Keep in mind people, there are a lot of...

My first brew came with the true brew kit I bought... I used Munton's dry and mine finished .004 high and I bottled after it didn't move for 2 days, and it turned out fine with no bombs. I used a calculator for the amount of priming sugar though, and didn't just throw in the whole 5 oz they...

99% chance of bottle bombs. And 73% of statistics are bull****. :cross:

The seal is inside the cap... that perforated metal ring the cap is attached to is more for safety, so you know no one tampered with the 40 and added bleach or some screwed up thing (toxic tylenol anyone?). I would think the rubber seal would scratch real easily and quickly though, and I'd be...

So my 2nd batch is an IPA of my own design (or rather a compilation of several recipes), and a few things may have gone wrong. First off, the recipe: Boil: ~4 gal (3.5?) 3 lbs amber DME (boiled for 20 min) 5 lbs light DME (half added in beginning of boil, half boiled for only 20 min) 2...

I was wondering if anybody has dabbled in brewing with heather as a replacement for hops? I've had some heather beers in Scotland and would like to give it a try and appease the ancestors! What sort of amounts would I need compared to hops, and should I do all heather or use some hops too...

HAHAHAHA he freaks out at the cat, priceless.

From what I've gathered, liquid yeast gives you more options as far as different strains, but most people recommend making a starter (which is complex/time consuming enough to keep me away) to get enough viable yeast cells, whereas one 11g pack of dried yeast has enough cells in it as is... To...

I'm new as well, however on both of the batches I've done, I didn't even strain the wort before pouring on top of the H2O in my fermentor. In my (small) experience, most of the sediment settled out onto the yeast cake, and I just had to be a little more careful not to stir it up when siphoning...

Agreed. Many drugs have a synergistic effect on one another, and if any of you have dabbled in delta-9 while drinking, the combined effect is more than merely each one added together. In some cases 2+2=5 when it comes to drugs (yes, alcohol is a drug and so is anything from hops that produces...

The carbonation is probably the biggest difference... drinking a gin and tonic, for example, will raise your BAC more than the same shot of gin by itself or in regular H2O. Hops DO have a psychoactive effect (although not like THC)... did a quick search and found this: "The primary active...

I'm brewing my 2nd batch (hoppy IPA, 8lbs DME and 6 oz hops total) right now and am planning on using an ice bath to cool to 110-140 then pour onto a few gallons of 40 degree water in my fermentor... my question is has anyone put salt in the ice bath? I believe it'd keep it colder for...

I was under the impression that if you pitch a TON of healthy yeast that aeration isn't even really necessary? Wouldn't that lead to quicker fermentations as you'd skip the aerobic reproduction phase? I'm a newb, not preachin just askin...

Are chinooks used exclusively for bittering? That's what I'm planning on using for bittering for my IPA, however I have UK Goldings, Cascade, and Amarillo hops as well, which of these in your opinion would be best for flavor (15), aroma (5 or flameout), and dry hopping?

Make it hoppier!!! Maybe a tad more at 15, a hop addition at flame out, and maybe a dry hop? Haha I'm new at this too, but as a hophead I must try to persuade you. My next (2nd) batch is going down tomorrow and I got 6 oz of various hops to experiment with for my IPA

Don't you have to use wine yeast that can withstand the higher ABV? I'm making a batch this week, has anyone had success with regular ale yeast?