Recent content by Tonyctitan

The yeast aren't active yet so it won't oxidize. Right now oxygen is good until the yeast become active.

I usually don't forget things like that, it was the second batch I brewed today and I thought it was just a bag of priming sugar... Oops.

It's a brewers best Irish stout. I added all the lme and dme. I'm just boiling the malto and adding it to the wart when it cools.

Just like the title says. Should I just boil it in a couple cups of water and add it to the fermenter?

I just brewed a brewers best Irish stout kit. Had it in the primary 14 days then bottled and conditioned it for 14. Didn't bother taking any gravity readings and intended up perfect.

Don't use detergent if your sanitizing in the dishwasher.

You don't clean with star San You sanitize,and no after a week all kinds of fun things could be living on/in them.

Oh man first brew day is the best! It's exciting and intimidating at the same time. Then in the end you realize the hardest part was the sanitizing and even that's not so bad.

I think as newbies we don't know what to expect with early tastings but in the end we may just end up with...

No mine was brewers best, but again it tasted almost watered down out of the fermenter but now it tastes almost exactly like guiness extra stout. It's so good. My wife is getting pissed because I'm putting them down pretty fast!

I want to hear how this turns out. Mine was pretty bland out of the fermenter but after bottle conditioning for three weeks its awesome.

Looks exactly like my first one. It ended up delicious.

I bottled my very first batch last week. It's a brewers best Irish stout. I currently have my bottles conditioning in my basement (behind my bar) the room temp hovers around 66 to 68 degrees. I see a lot of people stating that an ideal conditioning temp is around 70. Are my bottles ok at the...

You need to make yourself a swamp cooler. Just do search and you'll find instructions.

Wow this thread was dead but I'm a newby from harrisburg.