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I've been brewing for about 1.5 years and have always used Star San. It took me a while to "don't fear the foam" but I've never had a contamination to date (about 25 batches). I was recently listening to the Basic Brewing Radio archives and there are two episodes dedicated to sanitizing with...

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Count me in please!

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Count me in - thanks!

Count me in please!

I'll check the pH and see where it's at. I'm assuming stirring daily will not have any ill effects on the mead? I've been brewing for a number of years, so stirring goes against everything I've learned and I'm concerned about oxidation. Thanks for the replies! I guess I need to keep...

I made my first mead about 3 weeks ago. I used 12 lbs. of honey and 3 gal. of water ( I did not pasteurize it); O.G. was 1.11. I pitched a packet of Lalvin D47 at about 70°F, slowly lowered the temp down to about 65°F over a few days, and followed the staggered nutrient regime. Two weeks in...

Amazon is selling a bottle of bacon extract: http://www.amazon.com/Bacon-Extract-Natural-Flavor-Blend/dp/B00F7ZFB5M It's a little pricey (with S&H), so I would probably go with the Betty Crocker suggestion. Good luck!

Bacon extract - I was wondering if they were including real bacon or not. Please let us know how it comes out. I got an email from NB a few weeks ago and was thinking of ordering it.

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I've found a day or two soaking in PBW takes them right off. I have a 5 gallon bucket that I keep filled with the solution and it has never let me down.

Dimethyl sulphide (DMS) is volatilized by boiling the wort and escapes the pot in steam. As long as you remove the lid once you hit a good rolling boil, you should not have any issues with off flavors from the DMS. Good luck with your cold weather brewing!

I'm in!

Thanks to everyone for the advice. I'm going to try leaving it over night in my freezer (covered of course) and then pitch in the am. I also like reinstone's suggestion. I've actually thought about getting a second immersion chiller to put in a cooler full of ice in front of my main chiller...

I've been brewing for about 8 months now and am planning to do my first all-grain lager (an Oktoberfest/Marzen) this weekend. I've been reading all of the arguments for and against cooling the wort down to the initial fermentation temperature (between 50F and 60F) before pitching the yeast...

First, I wanted to thank Anthony for posting his instructions. I pretty much followed his build and bought the enclosure, potentiometer, and rocker switch from Radio Shack. I ended up using 3" #6-32 bolts for my fan. I glued a 5/16 x 1 5/8 fender washer to the top of the fan and used a magnet...

I just started brewing at the beginning of the year and have done two extract beers that both turned out well. I'm about to do a partial mash wheat from Northern Brewer this weekend. In all honesty, I think it really depends on how comfortable you are with the whole process. I'm glad I did my...