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I agree with the other posters about using trub from a previous batch. I use this method continuously so that 1 Wyeast package carries across 10 successive batches of cake re-use. All of the batches are about 9% final ABV and they all turn out consistently great, so I disagree with the other...

As long as your yeast has started then you are fine. Pop the lid off and stick your head in there and take a big whiff. If you get knocked back by a toxic smell and/or you see tiny bubbles popping on the surface that is a good sign that it is fermenting. If you can breathe deeply and there...

Guitar playing and beer drinking are a great match. Here are my recommendations: Electric: Gibson Epiphone series. Good value in lower price ranges. Acoustic steel: Washburn used $200-300 Acoustic nylon: Yamaha used $300 Personally I prefer the tone of the acoustic steel string but...

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Method 3: Get a frig with an ice maker and run it until the bucket is full. When your wort is done boiling add the entire bucket of ice (about 1 gallon of water) directly into the wort and stir. In less than 60 seconds the wort will be around 85-90F degrees. Add 2 gallons of cold water (45F)...

Method 3: Get a frig with an ice maker and run it until the bucket is full. When your wort is done boiling add the entire bucket of ice (about 1 gallon of water) directly into the wort and stir. In less than 60 seconds the wort will be around 85-90F degrees. Add 2 gallons of cold water (45F)...

You need more carboys.

Pour two gallons of cold tap water into your primary and then dump the 100 degree wort on top of it. It will mix to around 75-80 degrees. Then let it sit overnight and pitch the yeast tomorrow.

Instead of siphoning the fermenting wort, use a spoon to scoop a quart of trub off of the bottom, and throw that into another primary. Add the new wort on top of the trub. I've done that a couple of times and it works fine. I use one yeast pack for at least 7 or 8 batches of beer, I just...

Where do you get this data from? I would think that an ice company would pay some attention to using clean water in their ice. It's assumed that commercial ice is edible.

That's the way I do every batch. Our refrigerator has a water filter and an automatic ice maker which draws from the filtered water. After I finish boiling a pot of wort I add an entire tub of ice (about 1 gallon of equivalent water) and then stir the cubes. It cools from boiling down to 100...

No, you should drink them asap! In the meantime put them into your wash tubs or a cooler that will catch the debris if they do explode.

You are pitching your yeast at too high of temperatures. Read the pitch range on the packet. Most Ale yeasts ferment best around 62 degrees. After you cool your wort to 75, let it sit for 24 hours to drop further to room temp, or even better put it in the basement. Don't rush to add the...

This is true for session beers but when I use 9lbs of LME in a 5 gallon batch there is plenty of body to compensate for 2lbs of sugar.

7lbs of LME will just barely be done in the primary in 10 weeks. It's close but you'll probably be ok. The taste will be fine but if there are any unfermented sugars remaining it will cause a hangover if you drink more than one or two. Two weeks to bottle condition afterward is ok. Yes, I...

About 3 months ago I was afraid this would happen to me, so I sold 10 glass carboys and replaced them with plastic better bottles. I just love picking up the empties with one hand. Highly recommended.

Attach the CO2 and turn to 20 psi assuming the room is 65-70 degrees. If warmer then you'll need more psi. If colder, less. If you overdo the carb pressure (30 is too much) you will get a lot of foam when you're ready to drink it. Let it sit for 2-3 days and then reduce the pressure to 8 psi...

I regularly use 2 lbs of standard brown sugar in most of my 5 gallon batches of heavy ale. The batch is approx. 7% ABV before the sugar and 8% after adding. Adding sugar to a 4 or 5% ABV recipe tends to degrade the taste and body but when you get into the heavy ale category the sugar provides...

It's not too late to add sugar to your batch. I suggest 4 lbs of standard white granulated.

Your recipe for Scottish ale is one of my favorites. I have brewed about 20 batches that are similar to what you describe. My preferred strength is 9 lbs LME plus additional 2 lbs of brown sugar after 3 days in the primary. I also store in the basement where the temp is in the mid 60's. My...