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Here's mine - it has saved my a$$ many times at many homebrew competitions where I was walking the next morning when I should have been crawling: BEFORE you go to bed take: 4 x 200mg ibuprofen 1 x zantac, tagamet, tums (whatever you normally take for stomach acid issues) 1-2 x Benadryl and a...

As is usually the case, regulators don't know a ton about what they are regulating. Have a read and and sign if you can. For those of you who listen to the BN Sunday session, Michael Fairbrother the owner of Moonlight meadery mentioned similar issues and confusion with Mead...

Glad I could help - the longer he leaves it on the skins the darker the red will be - if he pitched with a "white wine" yeast he might want to rack it off the skins pretty soon and have a rose style wine. Otherwise leave it on the skins and it will get a bit darker (a couple of oak cubes at some...

Green is from the juice + yeast bloom. Brown is the must getting some red from the skins + yeast Red is the must clearing and getting red from the skins. Love that green glow though! Almost nuclear!

You have to have both a hydrometer (reads in SG) AND a refractometer (~$25 on Amazon - get the ATC model) that normally reads in Brix. Because the two devices measure sugar differently, and the alcohol in your wine causes a predictably inaccurate FG reading on the refractometer, you can use...

You can use a hydrometer and refractometer to take FG readings and figure out the OG. Good paper on this here: http://www.moundtop.com/alcohol/Alcohol-via-Refractometer-Hydrometer.pdf

Flat Tyre ale 5 gallons 40749 + 5 = 40754

15 mins seems definitely on the low side. That being said, there was an excellent interview this week on BN's Session podcast with Damian "Damo" McConn of Minnesota's Summit Brewing Company. In the interview he talked about modern 2 row malt varieties, esp US (Gambrinius is Western Canada)...

Zilch

So I finished my first batch of this and had an awesome success with it. Everyone who has tried this is in love with it and I have been informed by SWMBO that "we will be keeping a regular supply of this on hand, right?" Who am I to argue with being told to brew... so thanks to Upstate Mike for...

I would hook the CO2 line to it and then open the top pressure relief valve to flood the head space with CO2 and make sure there is no oxygen sitting on top of the beer. Disconnect the CO2 and close the vent - positive CO2 pressure at this point will carb your beer and stress the yeast. Then...

Light (color) lagers, dark lagers, light ales, dark ales?

Made a batch up of this about 3 weeks ago. The ferment completed (1.013) after about 10 days. Dosed it up with the brown sugar, cinnamon extract and AJC as per the updated (about post 45) recipe. This stuff tastes awesome! I would recommend following the recipe exactly and tasting the results...

+5 gallons King's American Pale Ale = 38,884

I grabbed about 6lbs at the local store a couple of weeks ago, and peeled and chopped them up. They have been sitting in my freezer for about a month now, and I am planning on making Prickly Pear Mead al la Charlie Papazian, later this month. I have drooled over his description of this in...

Nuclear Engineering in school (no degree), Senior Systems Engineer - IT now.

Rest, fluids, multivitamin and zinc supplements. Most important of those is sleep. Good luck man!

Looks good, jonaken! Definitely a good start.

1 gal JOAM 627 + 1 = 628

Done - Thanks for the heads up!