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This my method. They are cheap. How I brew on my stove: Brew with about 3 gallons of wort following instructions, but always with at least 3 gallons of water. Pour the pot into my primary through the paint strainer(sanitized of course). Dump ice into my wort to hit the target temp--maybe...

Only time I transfer is when I need a bucket with a spigot.

What works well for me is when I do those kits, I use 3 gallons of water for the boil, dump it over about 8 lbs of ice and fill with my sink hose squirter thingie until my temp and volume are right. Doing it this way, I can get an extract done in two hours flat. You are really busy in those...

Everyone I gave an "AK-47" to loved it. I thought it was okay. I got that one from NB.

I've always just dumped my dry yeast right in and stirred. Never had anything go wrong.

I used one one time. Then, I ordered it before I brewed again. Always excited to see where it sits!

I find that just tossing in a 16-20 lb bag of ice in the wort almost nails the target temps as soon as the ice is melted, stirring of course. I never went back to adding water again.

+1 on that JonK. I did that on a couple of my first brews. Stick with what you know will turn out well. Then alter it with other things you learn along the way. Chances are you picked that beer recipe because you liked the style/description. Adding more sugar to get higher alcohol will...

I have brewed extracts with my bro-in-law and we are about to change just about everything we've done up to this point. Changes are: *10 gallon batches instead of 5 gal *All grain instead of extract *Kegging instead of bottling The setup will be 2 keggles and a 62 qt MLT. I've done the...

Can't say sanitizer enough!!! That is a must and shame on companies for not including that in their beginner kits. If you don't sanitize your bottles and all of your equipment, you will ruin your beer completely. You can use bleach-water solution to start off, but you have to make sure there...

No, you don't have to rehydrate if you don't want to, I didn't for this batch. All you do if you were to rehydrate would be to put it in some warm water, about 90 F. Then you add it to the wort once you have cooled it down to 75ish and you're good.

1. When reusing a yeast cake, is it better to use the primary cake with or if transferred to a secondary, the secondary? 2. How many times can/should this be done before using a new batch of yeast? 3. Is an Irish Red that uses the same yeast(Nottingham dry) as a Nut Brown Ale safe from...

I use cheesecloth bags @.50 cents a piece from the LBS.

+1 on that ^ lol Great chart!

I use extract and have had great success. I will be moving to all grain brewing, which requires a bit more equipment, but you can make a hell of a good batch of beer with extracts. Welcome! ~juice~

I did a swirl and an upside downer, and the result was about the same. The one thing I didn't follow in the recipe was the amount of priming sugar. I went with 7.2 instead of 9 oz. Should have put 9 in there. Gotta brew another batch. Great taste, aroma, color, and a quick brew to drink...

Quick question, should I upend my homebrew Hefeweizen and draw it up, or should I pour like regular leaving the bottom bit? Beer is on the counter, clock is ticking! (Homebrewer99's recipe) :drunk:

I was actually thinking of trying this out on this batch. My current hop selection is limited to 1.5 Hallertau Domestic 2007, and .5 Cascade Loose Hops. I've seen pictures of carboys with two inches of hops floating at the top. I know I don't have that much, but do you think this would work...

Yeah, I thought 1/2 American Ale 1/2 Hefeweizen ingredients should turn out well as I like both. With all of that malt, honey and sugar, it IS being set up as a sweet beer, with some high levels of fun juice. 9% sounds awesome, but I don't know if my yeast will survive to that point of...

With the leftovers from various brews we brewed a batch. Here's what we did: 1. Brew up about 3 gallons of water. 2. Steeping temp is 165* 3. Grains are Belgium Special 4.5 oz 140L, 8 oz Briess Crystal Malt 40L, 1.8 oz Briess Munich 20L. 4. Steep grains for 30 minutes. 5. Remove grain...