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So the influx of 225g of sugar, which seems like a bit, won't affect the final gravity (and alcohol) significantly? Sometimes it seems like brewing is very counterintuitive, which is probably why I make mistake after mistake.

Just realized that when I took a gravity reading it was after I put in the agave syrup in the secondary (instead of prior AND after), so I have no idea how much it will raise the alcohol level. 6.6 lbs LME + 225g sugar from agave syrup (added in secondary) OG: 1.050 G after agave...

For reference (so that I can compare it to the 225 g of sugar I added with the agave syrup), how much fermentable sugar is in a standard 3.3 lbs liquid malt extract?

So I added a bottle of Agave syrup to boiling water, stirred it for about 5 minutes, then put it into the secondary with my hefeweizen. Then I looked at the empty bottle and realized I just put 225g of sugar into my beer. If I am to assume that my beer kit hefeweizen was somewhat balanced...

Since it is thick like honey, I think I will need to stir it into boiling water. Any problems with the heat damaging it?

Would there be any issues of adding agave nectar to the secondary (assuming it was "clean")?

I also stumbled across this in my attempt to not by a wort chiller. Last night I was able to get my 3 gallons of wort from 212*F (approximate) to 120*F with an ice bath and stirring in 10 minutes, then added 2 gallons of 40*F water from the fridge and ended at 65*F (overshot a bit). All in...

In order to speed up cooling of my wort after boiling, I have been stirring it with a sanitized thermometer. My thought process was that since I was relying primarily on conduction to cool the wort (ice --> stainless steel pot --> hot wort), stirring the wort would help it cool faster. It...

Can anyone convert this to an extract recipe with specialty malt steeping? I lived in Seattle for 5 years and this was the only pale ale I've ever liked so I would love to make it at home.

Did you try any other methods before you started adding the coffee at bottling, and if so, what were your critiques? Thanks.

This is the nature of the bar and brewpub industry. You will get a license and a cheap lease in an economically depressed area, your business might help bring up the area, then the city / county / state doesn't want to renew your license because they "want to go in a different direction" while...

Most "anti-bacterial" soaps really don't have much killing power at all. Instead the soaps make it difficult for the bacteria to adhere to surfaces. I did a makeshift experiment in micro lab a lifetime ago where I compared the effect of antibacterial soap, regular soap, and distilled water...

Three Sheets, which is obviously the best drinking show ever on TV, no longer has a channel to show its episodes on since MOJO is shutting down. There is a group on facebook called Save Three Sheets that has information on how to contact the boys at Spike (and other networks) to tell them to...

When I talked to the manager at the local Granite City about this, she was very proud of the process. I thought it sounded kinda lame.

So the large bubbles last about 10 seconds and when I rinse the bottle out with water, many small bubbles are produced. This occurs after 2-3 rinses then the bottle "looks" cleaned out. It looks alot like the large bubbles that are created when the bottles are soaked in starsan then rinsed...

I've noticed the past several days when I pour bottles from my first two homebrew batches that there are large bubbles in the bottle after all the liquid has been poured out. It looks similar to the way bottles soaked in starsan look when you drain them out. Is this normal, and can it affect...

Just moved all of my bottles into a spare closet in rubbermade containers because the variable temperature in my sub-basement. Thanks for the suggestions.

Hate to sound like a yuppie [I'm not, I am quite poor], but my favorite place to drink in all of Seattle was The Taphouse in Bellevue. Tap House Grill - Beer It was like being a kid in a candy store...sort of.

Tried my second batch, called Silly Susan's Coffee Stout, after only a week in the bottle and it IS THE BEST COFFEE STOUT I HAVE EVER TRIED. In several weeks I am going to have my friends try it because I will admit the slight possibility of bias.

Yeah, I played with the intricacies of thermodynamics last night for an epic fail. Next time, clean water in the freezer.