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Looks pretty cool. Kind of reminds of the that coffee brew thing that makes one cup of custom coffee at a time. It probably works but jees' they're taking all the personality, character building and fun out of it....Sometimes the anticipation and risk of a good thing is part of the appreciation...

Alohas C-Rider, I'm over here on the Big Island at about 2500' elevation so temperature is pretty good for brewing. Typically 70-75 day and 60-65 night. I usually keep my primary start in my inside pantry (stays about 68 around the clock). Once the biggest of the fermenting (bubbling) stops I...

I'll second that....I'm a noob as well and this group of people are such a help, past and present. Seems like any and every question is answered by good folks that have been there. Bottom line...We like good beer, we like brewin' it ourselves and sharing it with others! What a pleasure...

I agree with McGreen on patience. I'm ALWAYS anxious but I'm SLOWLY learning that patience does pay off with regard to home brew (patience may vary with brewer). Relax, have a beer (ok it's store bought but it will work for now) and when you do pop the top on your long awaited, conditioned brew...

I vouch for time as well. I would think that if you add anything else to your brew it's going to affect it in some way and I'm not brave enough to try gelatin. I do a secondary in a carboy. At first it seems a little cloudy to me. I usually let it sit there for a couple of weeks out of the light...

Thanks for the response folks, looks like it's all part of the learning...if not a "true" tasting pils it should be interesting to taste the results. This has pushed me into learning more about the variety of yeasts. Just gives me another variable to work with, which is a good thing. When I...

Being fairly new to this I wasn't sure if there was some major difference in the yeast taste once finished. For this brew I used the Coopers hopped Pilsner, a golden light dry malt and added an ounce of US sterling hops to my wort the last few minutes of my boil. It's kicked off nicely. Just was...

I've brewed a few batches (6) and to this point have thoroughly enjoyed the out come of my brews. The batch I currently have in my primary (I usually rack to a secondary) is made with a Coopers Hopped Pilsner extract. After brewing it up I realized I used a Coopers IPA labeled yeast. Did I mess...

I just throw my bottles in a little water, hot or cold. After 10 or 15 minutes I take a bottle by the neck and with a rectangular razor held at roughly 45 degrees (in a razor holder) just skin (from top to bottom) the main labels off and then for the label on the neck just hold the razor flat to...