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I'm downsizing a bit due to moving, and I have some bottles I won't be using anymore. 1 case (24) 12oz. corona bottles 2 cases (48) 12oz. amber bottles, mostly Flying Dog, still labelled. 2 cases (24) 22oz. amber bottles, matching, still labelled. Moving on the 31st, if they're still...

nvm

EDIT: SOLD. Nearly everyone using this DIY Mash Tun thread ends up with trouble finding Stainless Steel washers. I ended up having to buy mine in bulk, and I can sell a few to anyone who needs them. The washers are 5/8" ID, 1-3/4" OD, and 11/16" thick. The bulk cost was about $1.20 each...

I'm looking at buying a new wort chiller and I need some advice. I've narrowed it down to a copper immersion 25' x 3/8", but I've got one option that I don't know anything about. Some chillers have vinyl hoses with steel clamps, and others have soldered pipe connections. The soldered chillers...

I'm working on my first recipe, and I want to make sure I don't do anything stupid. Based on what Ive been reading, I think I want to use Cascade exclusively in the boil, and dry hop with some Centennial. Anyone who knows this sort of thing, is that good?

I let the airlock run out of water while my cider was in secondary, now I've got a very thin white film on the surface. I've read about a type of mold that is pretty harmless, you just rack out from underneath, but could it be anything more serious?

I'm planning to use this product as priming sugar in my cider and I need to double check some of the ingredients. I only have a basic knowledge of the chemistry involved so I was hoping you all could double check for me. Thanks in advance, here they are: Malic Acid Tricalcium Phosphate (I...

Today I got my brother hooked on home brewing! We went to the LHBS and picked him up a beer kit, and I gave him some of my extra gear and bottles. Best part, because we were both watching it I finally got through a boil without a boilover. Go team!

I'm looking to graduate from partial mash to all grain brewing, but my financial situation is restricted and the equipment expense is a bit prohibitive. Here's what I started thinking: I have access to a 7.5g outdoor turkey frier (it's not mine but i can use it whenever I want.) There doesn't...

I am preparing to backsweeten a batch of cider with Splenda, and I'm slightly concerned about how much fermentable dextrose is in the packets. Do I need to worry about over-priming and exploding my bottles? Also, I've heard that Splenda can be broken down into fermentable compounds if left in...