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Thanks for the heads up. I am going to look into something like that for a kitchen sink though as I am in an apartment without an available hose.

It has the right stout after taste but the beginning is very green/a little fruity. Well atleast what I would expect is a green taste. It's a little dry as far as I can tell. I guess I will just sample a bottle every week and see how it is doing.

How long are we talking before you bottle with them? Unless you create a very secure seal, outside air can get in and with it comes bacteria. If you rubber band the aluminum foil and keep it on their mostly air tight some other way, it should be fine for a few days, if you want it completely...

Bottled my beer last night and took a FG reading. The recipe called for a FG of 1.017 and I hit 1.012, a little low. Also, the ABV I calculated with temperature corrections is 6.4 and the recipe called for 5.63. I am not sure what caused the low FG, probably low mash temp. Oh well, it smells...

So I opened it up today to change the blow off to an airlock and man did it smell good. Only ~18 more days before I can bottle. The countdown continues.

It is a Pyrex carboy intended for mixing large quantities of acid or base in a chemical stock room. I am an undergraduate at UCSB and managed to land a job in the stock room in the chemistry department. My boss said we had one of these carboys sitting in the solvent shed, turns out there were...

I used it this weekend and I had lots of bubbling and a large krausen 12 hours after pitching my yeast.

Any results on this? Old thread, but I am looking for a second AG and I love irish reds. Also, at what point is the dextrose added in this recipe? I have not encountered dextrose being used except for carbing.

Have you read John Palmer's book "How to Brew"? It is where I got almost all of my information for brewing. Here are a few things I would recommend though: 1. Make sure you preheat your mash tun. I didn't and ended up scrambling to add hot water without oxidizing the mash. 2. Everything seems...

So I attempted my first brew yesterday. I am trying to make a Guinness clone and followed the directions from John Palmer. All and all it went pretty smooth. I had a low temperature in my tun initially but I added some hot water and brought it up to temperature. When I was done boiling and...

Awesome. I will have to run out and get some Malta Goya. Thanks guys

Hi, I searched during my lunch break (started at noon PST) and couldn't find anything on this other than using dextrose for the starter. I am wondering if I could take a little bit of my all grain and do a mini-mash to make a starter with. I ordered everything I need for an all grain guinness...

3.0 M H2SO4. Pretty safe. I am soaking in bleach right now to get the labels and what not off and really clean it out because it was stored in the solvents shed. Lots of dust and stuff. I've got a week until I get paid and can start brewing, so that should be plenty of time to get it super...

Howdy hello! I am just trying to get into home brewing and hit the jack pot! I work in the chemistry store room at UCSB part time and found THREE 5.5 gallon glass carboys that are no longer being used. They are made by pyrex and have spouts as well. I got to take one of them home today and...