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Found a recipe I was going to try that for 6 gallons calls for 2lbs of dextrose added to the boil. If thats correct would that fermented wort need priming sugar added before bottling? :confused:

Been brewing with DME for a year now and been pretty much sucessful with each batch. However I have heard great things about Northern Brewer super structure malt blend and wanted to try some LME. I found a grain recipe I want to copy that calls for 12.5lbs of grain. Sincerely...

:ban:wonder if its better to buy these stuff online or in a real store in town. A friends of mine said that the store in town is better because you can buy liquid yeast and don't have to have it shipped which could risk damaging the yeast even with a cold pack. Also said that the store in town...

If you could make one thing easier in the whole process from start to finish in home brewing what would it be and why? just curious about everyone's opinions

When exactly would you use a Maltodextrin/Dextrose mix during bottling? why not just use straight up Dextrose?

Geez... its time consuming.. I must be doing something wrong? How do you guys clean and sanitize your bottles? Seems to take forever if I am doing 48 12oz ones.. thanks for any suggestions