lumpher

I definitely think the post is a good thing. I would like to see him not only thrive, but do very well for himself. He's earned it both...

Recipe couldn't be more simple: 10 cans frozen Limeade (or lemonade, or mix them) 8 lbs table sugar 1 sachet EC-1118 Yeast nutrient...

I ran it through Brewer's Friend and it should have come out to be around 1.016 FG.

I have about 1/2 a keg of IPA on tap, and a Mexican Lager doing a d-rest right now, and will keg and start lagering tomorrow. I also...

Hop stands don't really contribute to ibu's. They're more for flavor and aroma.

Another question I thought of is what temp do you set on it to boil? I set mine to 218.

So brew it now so it will be ready when you're ready to get going again. You'll need something to drink when you kick back into...

I'd like to be able to support, but for now I have to go the other direction. I'm in BFE Texas, and 10 lbs grain for $15 costs $21 shipping.

Have you tried multiple outlets? It's possible that 1 isn't pulling the full 110v. Another consideration is what Fluke mentioned...

Yep, definitely. This is what it would cost me including shipping (about $43) with the code, and I live in BFE Texas. Can't touch 1 for...

Was a work in progress for awhile. Took years to get to this. And I know its not as nice as what some others here have. After we...

Whether you're a paid member or not, this site is very helpful. There's a lot of knowledge here to get you from complete novice to pro.

This. Traditional "Cellar temp" is considered to be 50-55F.

I believe the traditional notion of "cellar temperature" is wine-focused and centered around 12°C or 54°F... Cheers!

Maybe it was mixing liters and gallons, and the yeast went crazy trying to rectify that. That's a fast ferment.