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e .he taste. The cans just don't taste the same as on-tap though.
s about twice as long, and foams all over the place (I've been cleaning the airlocks daily.)
Hardly. I'm using three glass one-gallon empty Carlo Rossi wine jugs :)
I used to only brew one gallon at a time (what if I mess up... what if I do n't like the style) but increased it to two gallons at a time, spread out a mong 3 bottles filled 2/3 of the way (foaming becomes a serious problem, ev en at 2/3 full).
Hahaha. I found that the investment into empty amber bottles is worth it. You can use used beer bottles, just make sure they're amber (amber blocks UV light better than green or clear ones) and make sure they're not the bot tles from twist-off caps, which have a thinner glass lip and that just caus es problems.
I found that imported beer bottles tend to not be the twist-off, and works just fine. The downside is, those tend to be 500 mL bottles, and if I give the beer to a friend, and s/he doesn't like it, well that's a waste. So,
355 mL it is then.
Brewmeister is my main supplier too! Well, that and this one outfit in San ta Rosa, where I bought a bulk sack of 50 pounds or so of 2-row barley. I got it for less than $1/pound when buying in bulk. I figure, I've brewed a lready 10 batches already, and at 2 to 5 pounds each batch, that will save money long-term.
The staff at the West Sac Brewmeister convinced me to mash in a bag, which saves *a lot* of time compared to how I used to mash (just dump it all into the pot, let it settle then siphon out the clear liquid).
I hear there's a class at American River College too that teaches brewing t echniques. HM 120, I think.
Have a good one,
Michael