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Anyone on the forum using a Jawbone UP fitness band? Motivation comes from having teammates and no one I know in real life has one... Look me up- twitter name @jump_xiii

Greetings ladies and gents, It's been a while since I posted on HBT, mainly because I ran out of questions. Not meaning that I know much at all, but the type of brewing I've been doing is the Coopers style, pre hopped kits. Just mix the tin with water, add additional sugar, pitch yeast and...

This is purely unscientific and based on my limited brewing experience of 4 batches of kit & kilo extract. Both of the pictures below were "lager style" kits, but brewed like an ale, with ale yeast. I imagine this is the same as a Coopers Lager, although these were a different brand. Both...

I know that if you're making wine and using real cork you're supposed to store the wine certain times vertical and then mostly horizontal to prevent the cork drying out and letting in oxygen. Is there any reason to/not to store bottles on their side post carbonation? Or even during...

The batch I bottled last Sunday seems to be carbed. It doesn't taste it's best yet, it needs time to condition, but it is carbed. I noticed a crack in the bottle I tested and in some of the others- a circular crack most of the way round about half an inch down from the lip of the bottle... I'm...

Bottled a batch Sunday and they are patiently waiting for me. SWMBO offered to clear some space for this batch in the airing cupboard (don't know if you call it the same in the states- the place where my hot water tank is for the house and we keep our sheets and towels etc). Anyway I put a...

Today I bottled 5 gal (uk) of my Young's Definitive Bitter. I followed the directions given in the Beersmith podcast episode from a few years ago with the guy from Starsan (sorry no linky- hard to do on the iPad version of the forum- anyone able to post a link?) to use bleach + water +...

I've heard or read words to that effect a number of times, relating to post fermentation and infections in bottles etc. People say stuff like "it might taste bad, but it wouldn't do you any harm if you did drink it". An experience I had over the weekend got me thinking about this. I went...

My fav fav fav beer is Sam Adams Boston Lager- which I can get in the UK for £30 per 24 bottles (just shy of $50 at today's exchange rate) I want to make this: https://www.homebrewtalk.com/f12/sam-adams-boston-lager-ale-all-extract-clone-132786/ And I estimate that a 5 Gal (UK- so about 6...

I'm brewing my third batch of beer at the moment. The airlock is bubbling, there is krausen etc so I know that it is fermenting even though it is cool for an ale yeast- around 55 of your American fahrenheits I think. My query is this- batch one was a lager that is really an ale (Young's...

I everyone, just checking something really- I started a brew on Sunday and once it got settled it has stayed at around 50-55 degrees at an estimate (my stick on thermometer is on my other bucket and the new one hasn't arrived yet so I'm improvising). The FV is in a water bath, with a heat belt...

Last time I brewed I harvested the yeast. Now I have 2 jars in my fridge. Maybe tomorrow, or maybe next weekend I'll be brewing another batch and want to use this yeast. How do I get from fridge/ jar to pitching?

Just tried washing my yeast for the first time. My process went as follows: Put jars to be used in sanitising solution along with bottles. Then boil some water, fill jars, cover and allow to cool. When cool enough throw that water in with trub/ yeast cake and swirl. Sanitise a jug. Pour a...

Just started home brewing in November, so pretty much everything is a first for me, but this week has seemed to have the edge. I started a new job on Tuesday, back at a place I have worked before, but previously didn't realise there was a guy there that I was good friends with that is a home...

When bottling straight from the primary ready for bottle conditioning, is it possible to make additions? Apart from priming sugar. I was thinking of slicing a chilli and adding a little to a few bottles of stout that I will be bottling next weekend? Is it worth an experiment? Or a recipe for...

I've got it in my head from somewhere on this forum that re-using yeast is a) possible and b) good. Something I read was about just pitching the new batch of wort on top of the yeast cake in the FV. I have a stout in the FV right now, and have a bitter lined up for my next brew. At the moment...

My stout has been in primary for around 8 days. I had trouble keeping a constant temp but in the end it levelled out. I'm leaving it another week, maybe two, in the primary FV on the yeast cake to, hopefully, clean up before bottling. So do I need to worry about the temp any more? It's out in...

Apologies for the approximations in the following, I'm in the UK but I think I have an idea of roughly how many ounces my bottles hold. Here's a list of the bottles I have at my disposal for my beer, I have to mix and match as I don't have too many of each kind. Brown 22oz glass crown cap...

My 1st attempt at home brew went ok and I bottled it some 6 weeks ago. Some was bottled in pint bottles and the rest in smaller bottles. Now it seems to me that the beer in the pint bottles tastes way better- so here's the thing: It makes sense to me to drink the smaller, not-so-great beers...

WHen using a stick-on thermometer, what temp is it actually telling you? I've someone suggests fermentation at 65• and that thermometer says 65• is that right? Or do we want the temp of the room to be 65• or the temp INSIDE the FV TO BE 65• Confused...