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Well, I did something really stupid. Last time I brewed, I forgot to throw out the spent grains! Anyway, I came back to find them moldy, as moist, carbohydrate-laced mixtures are wont to do, and smelling like a landfill. My initial reaction was to cover it in Oxyclean Free and pour hot water...

I have a 10 gallon Igloo mash tun that I found had mold in it this morning (must have left it a little damp last brew day). I instinctively responded to the mold by spraying a rag with kitchen lysol and rubbing it down, before I realized it was a vessel I use to make "food" in. STUPID!:eek...

7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 62.22 % 2.00 lb Smoked Malt (9.0 SRM) Grain 17.78 % 1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.89 % 1.00 lb Caramunich Malt (56.0 SRM) Grain 8.89 % 0.25 lb Chocolate Malt (350.0 SRM) Grain 2.22 % 0.75 oz Fuggles [4.50 %] (60 min)...

I'm interested in doing an IPA with Australian hops (part of a Team Fortress 2 themed beer series I'm making, and this is to be the Sniper's beer), and I keep coming across Galaxy hops, which sound really intriguing. They taste like "citrus and passionfruit," and have a ton of Alpha acids...

I'm a relatively new brewer (about 4 months now) who just went all grain, and I just tried a lambic from the liquor store and really liked it. Yes, it was Lindeman's, but that was all they had and I didn't know it was controversial here. However, I imagine I would also like a dry...

There are too many terms out there for fermented apple juice! There's hard cider, apfelwein, and scrumpy, and I'm interested in finding out the difference. From what I read on Wikipedia, scrumpy can be clear or cloudy (although it's usually cloudy), dry or sweet, and possibly tannic. Since...

I have some three month old apfelwein (from my first ferment ever), and I'm now thinking about how to use it. It's great to drink, but I was wondering if it'd be good as an ingredient for cooking? Does anyone have any recipes to use it? Obviously, it's not something in every American...

Apparently, it's a big contraband down in the Sudan. According to the article, it's actually good enough it would still sell if alcohol were legal. Would it be about the same to make as raisin wine, perhaps? It says the gin is a distilled beverage, so of course we can't make it.

I'm from central NJ and I get my water from a utility (whose name escapes me) in Elizabeth. It's fairly hard water (it will leave marks if you don't wipe it up). As it has a bit of chlorine taste to it, I would run it through a filter and/or use a campden tablet. I don't have a water report...

I'm thinking of trying my first mead, but I'm curious about what I should know first. I skimmed the chapter on mead in Papazian's book, and I thought it made mead-making sound like a lot of fun. However, I figured I could get some more current advice from this group. I liked the sound of...

Hi, I built a mashtun more or less the same as the one featured in FlyGuy's guide. I wasn't able to get it watertight until I used a rubber fender washer behind a metal one. Will that be okay, in terms of both flavor and chemical leaching, for the beer? I haven't tested it with hot water yet...

I'm building my first mash tun, and I'm planning on doing my first AG beer in a week or two. I would like to know if I have the process right. After watching several videos and reading a few tutorials, this is what I think I've gleaned so far: Heat the volume of water to be fermented...

I'd like to buy 5/8 stainless steel fender washers, preferably four, for a mashtun I'm building. Since many people complain about having to buy 10 or so in a pack, I was wondering if anyone would mind mailing me some? PM me with an offer. I live in Central Jersey.

I'm thinking about switching from spring water (cheapest generic from my grocery store) to tap water dechlorinated via campden tablets, to save some money and be a bit more environmentally friendly. I'm in Central NJ in a fairly new house, and I think my water's perfectly fine, but I'm a new...

Today I went shopping at the hardware store to pick up parts to make the T-siphon that's on this forum. I needed more tubing, so I decided to get it from the hardware store instead of at the homebrew shop. I asked one of the employees there which type of 3/8 vinyl would be foodsafe, and he...

Hi, my family has an old refrigerator that I decided to hook up to see how cold it is on the least cold setting. It came out to 45 F steady. Is this safe for lagering? Could I unplug it during primary fermentation so that it's cold and insulated, but not too cold? Or should I invest in a...

I was at a party where I got about a case of bottles of Yuengling green screw top bottles. I don't want to recycle them, so does anyone near Central NJ have a bench capper they'd be willing to part with for $10 or so? Failing that, I'd be willing to accept trades for the empty, cleaned...

This is the reason why homebrewers should be at least 25... I'm so sorry everyone.:( My first label for my first brew.

I've had lemonades made with cucumbers before, and I like the neat refreshing effect the cucumber flavor adds. Plus, the green color is interesting, and it makes this homebrew project something that can't be bought from store shelves. Has anyone tried making a hard lemonade with cucumbers...

I have some flakes of agar agar I bought from the health food store on a whim a while ago. Right now, I'm making a stout, so clarity is not so big right now, but in the future I know I'll be making lighter beers. Some of my friends are vegetarians, so I don't want to use gelatin for assisted...