Search results

Haha. The last batch wasn't so bad, but this one makes them smell like sulfur.

Well, to be even more disgusting, the girlfriend doesn't like it so much when we're doin' it.

Hmm, i suppose so. Still totally new to this stuff, but sounds like a plan.

Ah, gotcha, yeah, i'm drinking very young beer. 2 weeks in the primary, in to the keg, let it carbonate about 2 days and i'm drinking it. Love the extremely bitter taste of it, but it's kicking my ass (no pun intended). I'm always drinking from the bottom considering it's kegged, lol.

I've made two batches and both have given me ungodly gas. No, i'm not joking around, i'm a regular alcoholic and haven't had gas like this until i drank alcohol i've made. :confused:

:| 345678910

I thought it was more around the 100 degree mark, but either way, i was just making sure since he didn't have a thermometer reading for the yeast when started or pitched that i'd inform him it needs to be not much more than room temp. Also, i hear that 120ish degrees is prime area for rapid...

It's not necessary, just will lower your alcohol content if you don't. Most kits suggest it and most people that brew kits suggest against it. I'm no expert, just passing on what little i know to another novice. :mug:

That's what a starter is, lol. Everything the yeast touched was cooled, right? Yeast can't survive if it's put in to anything much hotter than room temperature.

I slowly press the center of my lid down (so the plastic flexes) to see if i get bubbles in my airlock to assure myself it's sealed. Use Vodka in your airlock though incase you get suck back. Also, next time you check, remove the lid and take a deep breath with your head in the bucket. If you...

Yes. I figure if i only use 3.3lbs of the hopped LME, it shouldn't be so hoppy as the recipe suggests not using too much. And i like orange juice and tea, i figured why not. :p I want to stick with the amber rather than the light the recipe suggests. I love dark grow hair on your chest...

There's a recipe somewhere on the boards using apple juice with malt and hops, they say use a very small amount. Definitely using something like "simply apple", i know about the preservatives.

I got the idea from a friend when i mentioned it and he said Blue Moon uses orange peels while it ferments. *shrug* Would a better idea be to throw some orange peels in my carboy before i transfer the wort/other crap?

First i had my K-mart ingredients batch, then i bought real hopped Amber LME and brewers yeast. Now i want to try something of my own, but don't want the results to suck as this batch will get pretty pricey i'm sure. Plans for a 10 gallon batch: 7 Gallons Apple Juice 1 Gallon OJ 3.3lbs of...

Please PayPal $1 to [email protected] for the explanation. No refunds though. ;)

I had a keg with beer so old that it turned in to green slime, lol. I'm drinking a batch from it now. I soaked it in bleach water, boiled a ton of regular water and rinsed multiple times. Seems to be okay, haven't gotten sick...yet.

Will know for next time. I'm going to stick with my supplies from this store though, ordering online is my thing only if i can't find what i need locally. They have a whole building full of hops, malts, spices, etc. It's kinda like heaven with a slight smell of hippies. :fro:

Just going by what the person told me, she said i should make 6 gallons and use two cans, but since i can only make about 4 gallons to use one can and add sugar. Just wasn't sure how much to use. I'll keep building on these batches, thanks for the pointers. Next time i'm going to go ahead and...

Dammit, next time i'll know to add more sugar. :(

Depends on the yeast is what i've read, brewers yeast is the 5-6%, wine yeast does around 12% and some strands can handle up to about 21%.