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I wouldn't risk it. And I also wouldn't worry about a stained fermenter. I have a plastic bucket that accumulated a brown stain from a darker IPA I made and haven't had any issues with it.

I've been trying very hard to find a volunteering position here in Seattle. I've visited over ten breweries here and have done my best to create good relationships with the brewmasters and hiring managers. I've followed up many times with most of them and the answer is still not positive...

I agree with ArizonaDB on the last post. However, just to eliminate undue headache and make things easier on yourself, I suggest you buy a larger pot, such as a ten or 12 gallon pot for your batches. You can find one reasonably cheap on craigslist and it will allow you to make larger batches in...

I bet you're a real charmer at dinner parties...:D

Yes it does. I would argue the Cherry Bud Light would be quite popular among Americans. I bet you would see it in every supermarket in America. Yes, but Lindeman's uses them post-fermentation. I believe the title of this thread is "fermentability of Splenda," not "the addition of Splenda to...

I would consider buying a filter, rather than using bottled water. It may be more of an upfront cost, but, in the long run it will save you a lot of time and money. I'm doing my best to not take my local water supply for granted. I've had huge success with IPAs and even stouts here with my...

Absolutely. I doubt anyone halfway sane would mistake Budweiser for a sweet beer. My point was there are hundreds of millions of dollars a year being invested into food science research and if Splenda could make a drinkable beer at a fraction of the calories and sugar, Budweiser or some...

Probably not a good idea to use Splenda for the sheer reason that if it actually did turn into good beer, Budweiser or some other very large brewery likely would have capitalized on this already. However, Splenda does contain small amounts of maltodextrin, which I believe could be...

I'm just sayin', as a general rule, you can use 4 oz priming sugar per five gallon batch if you're bottle conditioning. If you're pulling recipes out of nowhere, this information might come in handy...

No need. Assuming you're bottle conditioning, you should have plenty of yeast in your beer even after fermentation to proceed with bottle conditioning. Of course, you want to follow the instructions with your recipe, but, as a general rule, 4 oz priming sugar (0.25 lbs) per five gallon batch...

You talkin' to me? As I noted, I haven't tried using this method, but I don't see why it would cause any potential problems. If anyone has any input as to why adding distilled water to your beer after fermentation has occurred as means to lower FG and increase the volume of beer is a bad...

I've never attempted this, but I don't see any harm with adding distilled water when you're transferring to the keg or bottling bucket. This would bring the gravity down a bit while producing more beer. Just be sure to use your hydrometer because if you add too much, there is no way to bring the...

I think this thread was started over five years ago, but in case anyone is still viewing these pages... Check out Sports Center on Yakima Ave. Great beer selection but even better food and an awesome casual atmosphere. Also, Bob's Keg and Cork is just off Yakima Ave and I've never had a bad...

Thanks for your input, teach. Here's the gravity of the brews: Beer 1: Cappuccino stout with 1028 Beer 2: Ahtanum IPA with 1056 (OG 1.066, FG 1.010) Beer 3: Northwest pale with 1056 (OG 1.060, FG 1.015) Beer 4: Irish red with 1028 (OG 1.060, FG 1.017) As I noted above, "I believe the problem...

Just a quick follow up, in case anyone has the same issues or searches for an answer to a similar question in the future: I believe the problem arose from cleaning my keg out with soapy water. Despite doing my best to remove all the soapy residue and rinsing repeatedly over and over, I believe...

I can tell you with 100% certainty, using a 1:1 ratio with corn sugar will provide WAY too much carbonation and will make your beer taste awful. I made a cream stout this way and it was the only bottle bomb I've ever had.

I've turned them upside down without any leakages, so you might be right about the temperature. I'll give them a couple more weeks at higher temps to see if that might help. I really appreciate all the advice and knowledge!

Don't toss it out! I'm sure it will be drinkable and you'll learn a valuable lesson about how a beer ages by drinking it along the way. It's troubling to make mistakes, but learning from the mistake is so valuable that I wouldn't beat yourself up over what happened. I would suggest using a...

kemmee, this is an excellent point! I never considered the capper could be the potential problem. Since my beers otherwise taste really good but lack sufficient carbonation, it is entirely plausible my capper could be to blame for this situation. Thank you very much for your input.

How are you taking your gravity readings? I'm sure I don't need to tell you this, but heat is a factor in the reading and it appears your OG changed drastically overnight, which might indicate the reading changed with the temperature change. Just a thought.