[email]howell.daniel@gmail.com[/email] wrote:[color=blue]
> Hi, I am very new at homebrewing, I just finished my first batch. I
> have a couple questions about this brew as well as my next planned
> brew.
>
> 1. My last brew cam out with a bit of an odd taste. I used a
> considerable amount of bettering hops: 1 oz. Columbus hop pellets (for
> 5 gallons). How bitter should that be? What is that comparable to
> commercially? (I think it tastes a lot like Sam Adams Boston Lager) I
> am pretty sure I can pick out a little bit of astringency along with
> the bitterness. I used crushed specialty grains and didn't have a
> thermometer but I don't think I got it much above 160F. How likely is
> it that the astringent flavor is from the grains? I put the grains in
> a Muslin bag and tossed the bag after 10 min at 160F. I have read
> about rinsing grains at this point, is that something I should do?
> Should I use a Muslin bag or just heat/steep then strain?
>
> 2. I plan on doing a stout, porter, or scotch ale for my next brew, in
> a couple weeks. Does anyone have any particularly good recipes (using
> extract)? A clone would be excellent, to be able to compare.
>
> 3. I do not have a secondary fermentor, I know that a secondary
> fermentation is not necessary but would you recommend with these types
> of beers? Could I, instead of buying a carboy, use my "bottling"
> bucket for primary then use my "primary" for secondary (they are
> essentially the same buckets) leaving my bottling bucket free at the
> end of secondary to bottle? I know I risk oxidation, but I don't plan
> on leaving in for very long, 7-10 days.
>
> 4. For the future...does anyone know of someone who has made an ale
> that is similar to a bock? Bocks are my buddies' and my favorite brew
> but living in an apartment in Louisiana does not make it easy to brew a
> lager. A bock recipe with a Steam Beer yeast?
>[/color]
Another good sanitizing alternative is idophor, which is an iodine
derivative.

Scott Lothrop