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I am brewing a batch of beer using leftover malts and sugar. I want to try adding some chocolate to the boil. Will this ruin the beer?

I actually ordered some silicone tubing off ebay and hooked it up to my steam wand:). The steam made it all the way through and was still pretty hot. I thought about building a tree but ended up just using the hose to try to sanitize the bottles individually. I think it worked i know that...

It is in a clear glass 6 gallon carboy with about an inch of head space. It has been under an airlock the whole time. The color is a nice opaque golden yellow bit there is almost an inch of white (i think it's yeast) sediment on the bottom. I used all the ingredients when i was brewing and am...

There may have been some other ingedients, nurtients... Bu i don't remember because it was six months ago.

I bought a mead kit which was 14 lbs.? Clover honey, spring water and yeast. I thought it said to wait one year before bottling. I have had it in the primary for six months and everything looks good. Does that seem like an appropriate time frame? I lost the instructions and don't want to...

yay!

You mentioned you left it in the primary for a while. Does the recipe call for leaving it in the primary for that long? I had a batch that I left sitting for 2 weeks before I went on vaca and it ended up tasting awful. Also I brewed a Belgian triple and that got better as it aged (after...

Sounds delicious and I am still a noob but that sounds like a lot of hops. Does barley wine beer always use that much hops?

What about the steam wand on an espresso machine? I am brewing a Belgian triple and was thinking that would be a simple way of sanitizing the bottles:).

Thanks for the link, I may go for a raw cider and skip the yeast all together..if I can find it.

I am looking for a dry cider what would be a good yeast? If you get raw juice do you still need to add yeast?

...beginners tips. Things I should look out for?

Am planning on my first batch of cider. I am getting 5 gallons of cider. Is it ok to get pasteurized or is it best to get raw cider? What type of yeast is best and is there anything I should watch out for?

Thx. I think it was the drop in temp, I swirled the bucket and turned up the heat in the basement and the airlock is going again. I will try to just wait until the brix stops dropping because I didn't take the original reading with the refractometer:).

Thanks, I broke my hydrometer but just got a refractometer I'll try that:).

I think I may have a stalled fermentation. The airlock was going for a couple of days and then it stopped. We had a couple of really cold nights; would that effect the fermentation? I also noticed the lid was not on all the way. I put it back on but there is still no fermentation.

It is fermenting:). I got some action today in the airlock and lifted the lid to find a lot of foam. I think the starter just took longer because I didn't give it enough nutrients for the yeast to consume. Thanks.

This is only my third batch. I waited till there were some bubbles in the starter which I assumed was gas from fermentation. In my previous batches this along with the small white cake of what I assumed to be yeast is what I pitched into the wort. I had gotten pretty vigorous fermentation in...

Sorry the post was a bit confusing. I scavenged yeast from a fresh bottle of belgian triple. I cooked up a dry malt and water mix in an earlenmeyer flask, added the yeast after it had cooled to room temp. They say you're only supposed to wait a max of three days before you pitch into the...

I scavenged se yeast from a Belgian triple. I ad libbed a little and used less malt than recommended. There was a small yeast cake on the bottom, but I pitched it on the fourth day. There is no fermentation so far ;day two. Does the yeast take a while to activate or was four days too long to...