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I only have a 5 gal brew pot, and only have four extract brews under my belt, but would like to venture into all grain brewing just for an experiment. My lack of supplies in a problem, but can I brew up a 3 gallon AG batch with my brewpot? Other than a brain bag, better thermometer, and a...

My water's got a ton of sulphur and chlorine smell to it, the pipes and really old too so I think filtered tap it out. For my last extract with specialty grains Dunkelweizen, I used about 3 gal distilled water and 2.5-3 gal spring water ("with minerals added for taste"). ...the water tastes...

It's fairly warm here, I use the ice water tub and wet t-shirt method to keep fermentation down at 68 or so. I can effectively raise the temp slowly by just removing it from the bath and letting the yeasties heat up... My question is what temperature is it safe to allow the wort to raise up...

My AHS Dunkelweizen (OG 1.052) has been in primary for 1 day happily plugging along at 68-70F and I was wondering how easy it is to go overboard on high temps? I used WB-06, and have read a lot of places that it tends to be more clove than banana flavored. Problem is, I'm aiming for banana...

I just bottled my first IPA this evening, and now that my Ale Pail is freed up I'd like to brew up a wheat beer, but I'm not sure where to begin. I've enjoyed hefeweizen for years (Pyramid or Widmer), but I thought that it was a generic term for wheat beer rather than a specific style. Now I'm...

Don't send it back immediately... tell them the situation and they may just send you a new one for free, and then you'd have two! A manufacturer probably wouldn't do that but a brew store might...

I've been using distilled water for my first two batches and was wondering if I should use any sort of additive to increase the amounts of minerals in the water. Local tap water is GROSS, smells of chlorine and other chemicals, often sulfur, so I stay away from it. Albertson's "drinking water"...

Sounds like Otto needs to get his BUTT WHOOPED. +1 on exercise, my Jack Russell acts completely different and barks at strangers when he doesn't go on runs 2 times a day...

I'm way ahead of you, but now I only have 3 22 oz-ers left! The agony!

update: the temp went up 2 degrees (68 to 70) despite ambient dropping a few degrees and the lid is being pushed up by positive pressure... indicating regular fermentation?

My IPA (brewed Oct. 15th) fermented vigorously for about 5 days, then krausen died down and fell out, leaving a smooth surface. At day 10 in the primary, I popped it open to take a hydrometer reading, and there was this thin film covering the entire surface. No hairy things, no discolorations...

I used it on the butter rum cider I just made, and it's gotten nice and foamy on top 1 day later! I figure it's just cheap insurance... especially for a bigger beer or wine, just to make sure the yeasties have all the help they need to finish up!

It's more of a cider/wine hybrid... I used ~3 gal regular apple juice, and ~3 gal of TreeTop's "Butter Rum Cider." You could use all cider I suppose, but it smelled pretty strong so I figured a half and half mixture would be just fine. I added about 5 lbs of cane sugar and mixed well (using...

That'll have to change, maybe brew something a little different for your 2nd or 3rd batch that she might like? Some sort of spiced ale perhaps? Most people I know who aren't beer snobs still seem intrigued by the butter rum cider fermenting in my closet...

$56?? Aren't they like 25 bucks on AHS?

So if some of the sugar falls out of solution I can grab it and shake it around a bit to stir?

Great! I'm gonna try and not post again for this one... so I've got a few more questions while I'm here :D 1. Will this yeast be different from Montrachet in terms of visible fermentation? I.e., will I only see some bubbles at the top and nothing more? 2. How many volumes CO2 would you suggest...

Hello all, I threw together some apfelwein today for the first time, and would love some feedback on my recipe. I was going to follow EdWort's, but forgot to get dextrose at AHS so I bought a bunch of cane sugar. From what I gathered from the recipe section, most people add about 1 to 1-1/4 lb...

72 degrees ambient is a little hot, your fermentation could actually be 10 degrees warmer or so b/c the yeast are active and giving off heat. My first brew was around that temp (inside the fermentor it was probably 78 or 80) for the first 2 days and the majority of fermentation occured in less...

My first fermentation was way too hot and way too fast, but the brew (Amber Ale) still tastes great after 3 weeks of bottle conditioning... the only off flavor I can detect is a slightly heavy alcohol taste (tad bit 'o fusels), but nothing too bad. Are you sure your first batch was bad b/c of...