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Amarillo can get real overwhelming too. At least it does to me. Made a blonde ale a few months ago with it. Took about two months to get mellow enough to be enjoyable.

Any sugar you add the yeast will try to consume which will lead to bottle bombs if you want something sweet. You can add sugar and let them carbonate to the level you want then put them in a cold fridge to at least slow the yeast down. You want stable outside the fridge though. You can let...

Glad this worked out for you. Thanks for taking the time to share. Always interesting to see stories of people culturing yeast from old bottles of beer, or old packs and vials. Yeast can be surprisingly resilient. I've read of people culturing yeast from bottled beer 5+ years old, making beer...

Actually, I'm saving money. All my equipment has been amortized for years. I'm using the same gear I had ten+ years ago. I'm not into the latest new flashy piece of stainless steel. Last gimmick I bought was an auto-siphon which ended up in the trash ten minutes after I first used it. All I'm...

I drink a bottle a day. Fourteen in the fridge isn't a problem for me.

If all I had for a secondary is a jerry can I think I'd skip it. Just bottle from the fermenter. A couple weeks in the fridge before drinking will accomplish about the same thing. I keep a week's worth in the fridge. One out one in. They're pretty clear after just one week.

I tighten them pretty snug. I find they tighten as they pressurize. I've had to use slip-joint pliers to get them off before. Usually takes at least a dish cloth.

LOTS of good people here. Lots of good information too. We were all new to this at one point. No matter how foolish it seems, someone here has done it before. There are NO stupid questions!

I do the ice in a bucket with a pump system. I use tap water to get down to 110F then add ice to a bucket of water and pump it through my chiller down to 68F. Ice water gets recirculated. I found this was the best compromise between cooling efficiency and reducing wasted water.

Amazing how so many people get so heavily invested in being right.

I do what works for me. I don't care what people think about what I do and how I do it. Been doing this over thirty years. My process is fine. Actually, I get pretty clear beer and I usually dump the entire pot into the fermenter. Again, it works for me and I don't care what others think.

I do 12 liter batches. It's what I can do comfortably with the kit I have. Also, I get to brew more often to keep my pipeline full. When I started brewing I did nineteen liter batches because, well, that's what everyone did. I had two pots on the boil thus double the boil off. It was a pain...

I always give mine two weeks. Cream Ale I'm bottling Saturday stopped bubbling over a week ago but Saturday makes two weeks.

It's the quality of the juice. Fresh, no preservatives. If you can get it with sediment in the bottle all the better. Also, it helps "enhance" the flavor if you can put some frozen concentrate in your recipe too. Lot of store bought apple juice is a blend. It's bland because they don't want to...

Not on anything friend. W1098 is Wyeast WLP-002 is White Labs. Depending on whose data you believe. There's a LOT of similarities in styles between these two companies. Wyeast 1056 is equivalent to White Labs WLP-001. This is pretty widely accepted. Nothing is absolute. There's a lot of...

You're on the way to some great beer. Keep us posted please.

Recipe? Be easier to see where you should have been.

Be nice if you could get that temp down to 18-20.

and NOT produce homebrew?

The Cooper's PET bottles are well worth the money. I have thirty of them. You have to control that temperature. You don't want it running up an down constantly. If you could hold one degree that would be perfect. Floating a couple isn't bad. You don't want to run 16-22 back and forth.