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you highjacked someone else's thread. start a new thread back at the beginning numbnuts

dr frankbrew is right about what dr frankbrew had to say!

my last two batches tasted great at every stage of he process (honey nut brown followed by IIPA, both extract w/ grains) until they were in the bottles for about 2+ weeks. at that point i started tasting a metalic flavor which only got worse as time went on. the honey nut brown has been in...

from what i'm reading about now, columbus is excellent for bittering (and not bad for aroma/flavor either).

hello everyone, i'm about to brew a honey nut brown ale and my white labs british ale yeast is just past its best before date. my very limited brewing library isn't specific enough for my confidence level. can anyone give me a hand with the steps of making a starter? thanks for any help...

can anyone guide me towards a good (& accessible) mead to start out with? never tired any, but interested. thanks, shane

i've been seeing that some folks use cheap vodka in their airlock, but i didn't know that it was b/c liquid could be sucked in to fermentor during temp drop 'till this post. just curious on whatever stats can be posted about: how vodka affects taste, what is the contamination risk of just...

that sells it. dme it is. thanks, shane

hey folks, i was thinking about tweeking with my honey nut brown ale recipe which is coming in the mail sometime this week. it has 6 lbs of amber lme and 2 lbs of minnesota clover honey, crystal and chocolate malt & northern brewers and williamette hops. don't have the boil instructions...

okay, thanks for saving private stout guys! btw, the lip of my six gallon carboy is closer to 2". after checking on my batch several times throughout the day, it still has about 2" till the bottom of the airlock. i'm now past 48 hours of solid fermenting. the bubbling is still...

thanks usmcruz. the tubing is 1/2" siphon tubing. i won't be able to get bigger tubing for a few hours, so that will have to do for now. switched out the bleach for alcohol though. the airlock has slowed down slightly since i began to worry earlier this am. might just leave everything...

my stout is about 36 hours into its primary and my carboy is just about to run out of head space (krausen is 2" from touching the neck). i have an extra stopper with only 1 hole which i have attatched some tubing. the other end of the tubing is in a pot filled with bleach water. is this...

i did a search, but cannot find the stage in the brewing process that light exposure begins to skunk your beer. should i take precautions from the pont of pitching my yeast or not worry about it until later on?

thank you very much guys. it is done and on the counter.

its new years day and my smack pack sprung a leak over night. i have it upside down in a pitcher in the frig. my local hbs is probably closed. is there any way i can save this pack for tomorrow? help please.

well, everything is great. the brew was only in bottles for about 5 days but, couldn't resist it, i had to try one. lightly carbonated but, more than i thought there would be at this point in the wait. no weired tastes. one thing i think i did out of wack was to boil up my dry hop pack and...

the temp in the room (closet) is the coldest in the house. it gets down around 68 at night (62 on the first couple thanks to that cold front) and goes up around 72-75 during the days. temp-wise, the first two batches i was invovled with making at my buddy's house fermented at a consistant 78...

thanks. it was below 86 degrees before anything was aerated. unless aeration was occuring, the carboy was capped. the white froth developed during the aeration time and has not increased or diminished since the outset. the yeast was pitched when the wort reached 77 degrees. The...

thanks. what could i have done to my pale ale?

i have brewed in tandem with a buddy's equipment a couple of times, but a week ago i brewed a snpa clone with my own newly aquired equipment. i used 2 liters of lme, 4 lbs of dme and wyeast (northern brewers). it took about 1 hour to get my wort cooled to about 77 degrees during which...