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I took the instructions to mean "up to 20 gallons" The book I heard about Campden from states that using one tablet is good for a standard 5 gal batch and even though the tablet will treat up to 20 gallons, you're not using "too much" Hopefully someone with a little more knowledg...

Thanks for the info, guys. I'll probably go with the Campden. Sounds easier (read lazy) than boiling and I'm too cheap to buy a charcoal filter just for beer. Cheers!

I just read a recommendation in a beermaking tome extolling Campden tablets to remove chlorine/chloramine from municipal water. Our local water is respectable in flavor except for the swimming pool smell. Any thoughts?

I like easy clean for convenience, but I prefer just plain old bleach for reliability. Bleach breaks down really fast and I've never had a problem with either lack of carbonation or head retention. I have reasonably good city water to rinse with, so that could make a difference. Who knows, play arou...

I'ts almost embarrassing to admit, but my better half doesn't like beer, she likes WINE COOLERS. Is there a basic recipie for brewing a "wine cooler base" to which I could add flavors (either before or after the fact)? I'm going out on a limb, but I'd like to make something she'll drink!

I don't know if you're a novice, like me, but "first brew choice" say so. I'm unfamiliar with the specified kit, so, please, take this advice with a grain of salt. My first beer was a brown ale recipie I got from the Food Network. I misordered my ingredients from the recipie on accident an...

I'm terrible, John. I looked and I looked on the g&g site, but never thought of puree. Thanx for the heads-up. Any advice about brewing with juice?

One of the recipies I have calls for "good quality black cherry juice." No matter where I search, all I can find is either food service concentrate packs, or stuff with preservatives in it (which, I assume, won't work). Help.

Beer is crisp, with a slightly sweet aftertaste. Seems balanced to me and my friends (some of which are self-confessed "beer snobs"). I used Bierkeller Amber unhopped, then CBW Amber (ordered both times by mistake instead of light) and I'm sticking with it! Like you said, if it ain't broke...

Hop times are quite the contrary. Recipe calls for letting wort boil/foam and settle twice after 30 min grain steep, then first hops boil 10 min, second hops and kill the heat.

Definitely a departure from "standard" protocol, but it worked well all three times I've made it!

I used flower hops (cascades) for the first batch, but they were unavailable from g&g for subsequent batches. I preferred them because they easily strained out. I'll give the whirlpool approach a try. It can't hurt.

Thanks for the info.

Dru

I'm following a recipe from the Food Network show "Good Eats." Myself and all of my friends love or like it (one, after tasting my first batch of beer ever, told me she'd buy it if it was available commercially!) My problem is: classification. It uses: 7lbs. of light LME first flav. 1 oz c...

I'll give it a try with the next batch. The last batch I made had hop parts suspended in the column, so I was siphoning junk up from the word go. Would adding more irish moss earlier, or adding gypsum, aid significantly in helping settle out the stuff?

Thanks

Dru

I'm new to the brew and am having trouble straining out sludge left behind from pellet hops before the primary. Is there and easy way to remove them without breaking the bank on expensive equipment?