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so i went to actually use the temp conversion because my wort was like 76F when i pitched yeast. i read that the hydrometer measures the density of the wort, taking into account the dissolved solids like sugar. i was just thinking, would one's sg be thrown off if there were significant hops...

im brewing this one this week, cant wait fellas!

i dont remember for sure, but ive made this recipe a few times before and always assumed it had fermented dry. maybe not... just cant remember its funny that you post the video on hydros. i was in the brew shop yesterday and this old dude in overalls came in and i heard him whisper to the...

about 1.045, like 6% potential

so i started a pretty general pale ale a little over 2 weeks ago and found yesterday that no more bubbles were coming from airlock. i racked into fresh bucket, checked temp and gravity. the temp has been a constant 63-67 F in my fermentation room (finshed carport). The mash temp was abot 64...

i have not gotten into allgrain yet, but that is my ultimate plan once it get things set up. I was thinking of using the keg for a fermenter after cutting the top and making a lid that will seal with airlock. if it is used as a fermenter, would i need another keg for secondary? i was...

hey yall, just thought id let you know how great this brew turned out. it was my first beer ever and we just tapped the keg getting ready to bottle and this stuff is incredible. it makes me hungry just thinking about it and its not even 9am here. i cant remember if i did this or not, but...

i think theyre an "import" so im not sure what our feds think of them english boys as far as how its is taxed. good point tho

theres more to look at than just that chart. i spoke with some guys that have a hard cider startup in the northwest and they were telling me that they sell it flat to avoid the crazy taxes. washington state considers carbonated hard cider to be hard cider, but the federal government does not...

ok i may have done this wrong last time. but this time ive got 1.5lb grain and 6.6lb lme. i have a 5gal pot so the plan is to brew with about 3-4 gals and top off. i have a white straining bag thing and that soft floppy sock bag thing. last time i just steeped the grains in the sock thing...

thanks for the info! when you say 30 minute hops or 15 minute hops, are these a different kind entirely or same ones just boiled for that amount of time? Edit: also, Yooper, when you say to add the rest of the extract at flame out what extract do you mean? do i not throw in all 7 lbs at...

sorry, i know this is an old thread but at least i used the search! hey i wanted to make sure i do this right. after 30 mins of steeping the grains i remove them and bring to boil, then add LME and 2oz hops and boil for 60 mins, add another oz and boil another 30 mins, then add another oz...

dang, yall were just waiting for some drama. haha you may have been bottling it up and just popped the top on the drama. maybe you could sell it! i know you dont really think i was going to base any business decision on what you guys tell me, so why do you get all worked up? calm down...

haha, wow man dont give yourself too much credit. or this is your way of making sure none of your followers answer my question... kind of creepy but its the internet and everyone is welcome! i just figured a homebrew website would have someone familiar with the term fermentables. go braves

okay, well the definition of a malt beverage (beer, ale, whatever) is: -25% of fermentables coming from malted barley -having 7.5 lbs of hops per 100 barrels thats the basics. BUT, what i am not sure about is what are fermentables? the sugar only? if that is the case i just need to...

okay first off lets just say someone is planning to bottle and sell carbonated hard cider, yes legally. the TTB considers any carbonated hard cider to be champagne and applies a federal tax of about $3/gallon. beer is taxed at about $.23/gallon. i understand beer can be made using fruit...

ok yall i just bought a bunch of apple cider from a local orchard and i will be starting 4 batches of 5 gallons each. I have 5 different types of yeast and want to know which 4 of the 5 to use. I have: Safale S-04 dry ale yeast Red Star Montrachet Red Star Cote des Blancs Red Star...

yeah me and a buddy were thinkin that cider in green bottles might look cool or whatever but cider with bubbles in it looks cooler. Stella bottles dont have that collar looking thing that regular brown bottles have so the 2-lever capper can grab onto them.

ok, got it. i had 5 bottles left and just opened the one bottle with the most secure looking cap and it has carbonation, not as much as i would like, but it did have some and made "that sound" when i popped the top. well at least i know what not to do when i bottle the other 5 gals, and sorry...

yes theyre all flat. i would have thought an oz of sugar per gallon is about right. i have opened about 4 so far over the course of the last 2 weeks and all the same. i am looking at one now and i may know what it is. there is yeast in the bottom as usual but im realizing that ive bottled it...