three things.

-save 3/4 cup of corn sugar per five gallons of beer for addition when your
going to bottle
-use your graphic arts skill to make labels on your computer printer and
glue to clean
bottle after bottle with a glue stick or starch glue
-add one gallon of frozen berries for any one week the beer sits in your
fermenter, preferably the second week when it has become resistant to
infection
which you then remove from fermentor after one week before they really
begin to rot
-try to sanitize everything before and after you use it, with bleach and
lots of water

"G_Cowboy_Is_That_A_Gnu_Hurd?" <gcowboy@gmail.no.hotmail.no_gmail.com> wrote
in message news:1JudnW4AJv2NRYvbnZ2dnUVZ_hGdnZ2d@giganews.com...[color=blue]
>3 lbs of dried malt extract
> a package of corn sugar(about the same size
> 2 ounces of cascade hops(1 boil for 30 minutes) (1 boil for 12 minutes)
> 1 brew pot, 1 hydrometer, 1 bottle capper, 1 big brewing pail, 1 gas trap,
> 3 cases of old beer bottles(with lip not screwtop), 1 bottle of bleach, 1
> package of caps, 1 bottle scrubber
> 1 very big sink
> lot's of warm water
> 4 feet of vinyl tubing and a clamp for it
> (it actually adds up to cheaper after four brews)
> 1 compendium of charlie papzani's "the new complete guide to the joy of
> homebrewing" for when your waiting for it to pay off
> 3 sanitary skill point
> 1 speechcraft skill point
> 1 patience skill point
> 1 reading skill point
> 1 graphics art skill point
>
> soak beer bottles in a tub of lukewarm water with half a liter of bleach
> for 1 hour
> fill 2.5 gallons of tap water in brewpot
> heat, wait till boil, add 3lbs of light dry(unhopped) malt extract
> add cornsugar, add 1 ounce hops
> boil 20 minutes
> add 1 ounce of hops
> boil 10 minutes
> remove from heat
> quench with well aerated Cold water
> pour in bucket
> top off bucket short one gallon from top( how your supposed to know is
> about two inches)
> put lid on, put cork in, run blow-off tube through cork
> put down bowl of water for blow-off tube to bubble through
> wait one week
> remove blow-off tube, put airlock into cork
> wait two weeks, check with clean hydrometer
> wait one day, check with clean hydrometer
> wait one day, check with clean hydrometer
> when it stops changing specific density
> 1. scrub labels off bottles(easier the 2nd, third, fourth)
> 2. bottle scrub it inside half-full of basin water a bit
> 3. empty bottle, fill with clean water, shake violently, drain
> 4. keep your bottles unexposed
> 5. place bucket on top of case of beer
> 6. get racking cane or whatever, but try not to suck up too much
> sediment
> however with four feet of vinyl hose trimmed to taste
> 7.fill bottles up nearly full
> 8.cap as many as possible
> 9.wait 10 days
> 10.drink
> -yours truly from mazitlan dreams, G_cowboy_is_that_a_gnu_hurd?
>
>
>
>
>
> "Lactose" <LactoseTI@gmail.com> wrote in message
> news:1175793614.444444.31690@n59g2000hsh.googlegroups.com...[color=green]
>> Hi all, I had a few questions about my upcoming first attempt at home
>> brewing. I've read a bit on this list; everyone seems to have so much
>> knowledge.
>>
>> A bit of background--although I've never had the chance to try this
>> yet, my wife did try it once about a decade ago. Unfortunately, her
>> attempt ended badly (I haven't got much more information than it was
>> "really, really bad"). This has soured her on the entire idea of
>> homebrewing. I would still like to give it a try (it sounds both fun
>> and rewarding), but would like to have a nice easy-to-make batch or
>> two at minimal cost to convince her that it a) is possible/can produce
>> something that tastes reasonable, b) is not "too" expensive, and c)
>> won't drop a huge amount of cleanup work in her lap.
>>
>> We get relatively cheap beer that works out to about $5.50/gallon.
>> It's not the best in the world, but it's drinkable. I'd like to try
>> to aim for this or ideally cheaper, especially for the first couple of
>> forays into it. If it tastes good (hopefully better than what we
>> buy), it's easier to justify spending more.
>>
>> As for flavor, we'd like just about anything (light, dark, etc.).
>> Where we grew up, the beer we liked had around 6.50-7% alcohol in it,
>> so I'd rather avoid the recipes that come out with amounts in the 3ish
>> range.
>>
>> As for local homebrewing options--we are now living in Western New
>> York, perhaps someone knows some good ones. If not, maybe someon has
>> some online suggestions.
>>
>> I think I have most of the most basic hardware necessary, I'm
>> especially looking for recipe/supply suggestions with an eye on ease
>> and price.
>>[/color]
>
>[/color]