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I have some apfelwein I need to get bottled and a Hefeweizen recipe to brew, so I'll get that started this weekend.

I use that capper on New Belgium bottles all the time. I've capped hundreds of bottles without a single flat bottle and only one broken in all those.

Ditto. 50345 + 5 Austin Homebrew Supply Irish Red = 50350

I did a little research and playing around with a brew calculator and I think doubling the amount of steeping grains would get me there. I might even change the crystal 90L to 120L.

Gotta say, I'm disappointed in the color on this one. It doesn't have that deep red color I expected, more of an amber. It's at 1.016 at 14 days and still pretty cloudy. Taste is ok on my FG sample. I guess looking at the calculated SRM for this grain/extract bill I should have expected that...

Do you take the spigots off and take them apart and clean them between brews? There are a lot of nooks and crannies in those spigots that soaking alone can't get to. Sounds like you do indeed have an infection based on the sour taste, and the spigots could be the culprit.

48554 + 5 amber + 5 Fat Tire Clone + 5 Orange Wheat + 5 Honey Porter + 5 Dead Ringer + 5 Smithwick's Clone Don't know if I'll get another done this year, but this is my first year of brewing output.

Yep, you got it, LME it is. Brewed this last night and I'm hoping for a good result. This one is for my wife who really likes Smithwick's. Happy wife, happy life. I'm fermenting at 63F with a swamp cooler for the first time. I have usually fermented in the high sixties, but hope to see the...

If you are worrying about the carboy rupturing, don't, it won't happen. The airlock will get ejected first. If that does happen then there may be some krausen and cider that goes with it all over the floor. You can lessen the chances of that happening by using a blow off tube instead of an...

Well, my order arrived so I can answer this myself. I wasn't going to bother, but somebody else may be interested at some time, so here it is. 7 lbs. Extra Pale Malt Extract 8 oz. Crystal 60L 4 oz. Crystal 90L 1 oz. Challenger (1/2 @ 60, 1/2 @ 15) 1 oz. UK Fuggles (1/2 @ 15, 1/4 @ 5) Wyeast...

You don't have to get back up to boiling for the DME and cane sugar. Only need 160F or so to kill any nasties. DME won't go through a hot break, it already did that in the mfg. process. What I would do for a typical 60 min boil is to add your DME at 20min to go, and reheat. Once you are all...

Anybody brew this clone from Austin Homebrew Supply that can give details of the recipe? I just ordered it, but I would like to know what exactly the extracts, specialty grains and hops are that it contains. As far as I could find AHS doesn't give recipe details like some other suppliers do.

My extract version ended up at 1.014. It tastes great by the way. Maybe a little lighter on the aroma profile than the original. But I've found that 2 hearted varies quite a bit between bottled and kegged on aroma also.

I think that carbonation and bottle conditioning will help. I found that a porter of mine that stalled around 1.020 and that tasted a bit sweet at bottling, was much more balanced after carbonation.

I just checked this one, and I'm at 1.016. Still tastes pretty green. I haven't dry hopped yet, plan on waiting another week and will dry hop in primary. i don't secondary if not absolutely required. It should be in primary for a month at that point. Was a little surprised my sample didn't have...

I have this fermenting right now. Been fermenting for 11days at 65F. The OG was 1.065 and I won't take my first FG until around 14 days. Depending on FG I'll dry hop it then. I aerated the crap out of it and pitched hydrated US-05. Should be able to give you an FG for comparison soon.

Was this your 4 or 5 oz. of bottling sugar that you added to the secondary? If so, that was a mistake. That boiled sugar solution should go into your bottling bucket right before bottling. It is what provides the carbonation in the sealed up bottles. It shouldn't be added to a primary or...

So I have been practicing patience with this one. Went on vacation, drank more than a few home brews, only a .001 change after 43 days now I'm at 1.019. I decided to see if a simple syrup addition might kick start things. I boiled 4oz of cane sugar in a cup of water and added it to the carboy...

I'm going to let it ride for awhile I think. Since I still have some steady activity, albeit slow, I will give the yeast some additional time. If I don't get any lower in the next week or two I will think about racking it to another yeast cake. I may have to change what my next beer will be...

How do you get a hot break if most of the extract is added at flameout? I thought the majority of proteins in the hot break come from the grains or extract with the hops only causing a small amount. If the extract never gets vigorously boiled it will be sanitized but the proteins won't have a...