Recent content by DuffTheTaxidermist

dave, i have a disc golf business... i play far too much for my own good. look it up on facebook if youre on there. (duffcarver custom golf discs) it is a honeycomb amber, a kit from a local shop here in the detroit area, called cap n cork. thank you all for the kind reviews, and LETS...

i know its hard to see the beer clearly, but everything looks as it should?

i was addicted before i even tasted it. been dreaming of home brewing since i became a self proclaimed beer snob about 6 years ago lol

dave, thank you! do you play disc as well?

video says it all basically. after drinking it, i decided to put a 6 pack in it for tomorrow night. the rest about 40 bottles, are still out in room temp, aging as im sure it will only get better next week. i was happy w it. i poured it warm, then drank it from an ice mug...

so tomorrow will be a week in the bottle... am i supposed to see anything? bubbles? some sort of action? also i have a huge family party tomorrow night, ca i pop one to let folks sample? or would it be a waste? do i need to have it in the fridge before? ive never bottled a beer...

im about a week out from bottling my first batch. its been in primary for little more than 15 days, so im hoping this saturday, its 3 week fermentation date, will be bottle day. im looking for your step by step advice on bottling. ive read different ways to prime the bottle, in bottle vs in...

marking this thread for my own education, as im a week from bottling my first brew ever, and ive heard both putting the sugar into each bottle by hand then filling, and ive also heard of diluting the sugar in water and mixing it in the bottle bucket before you bottle. so i hope to get good...

awesome reply, thank you. based on that, it will stay in the primary for the next two weeks. is there any tool to accurately measure the alcohol in my beer, if the hydrometer is meant to measure wine?

heres the thing... its like a choclate vs vanilla debate... leave it in the primary bucket, or put it in the secondary carboy... ive heard people tell me to do both... like i said... one side says they like choclate, the other says no way, vanilla... can i get reasons as to why i should do one...

im starting to calm down a little bit about my "dead" ferment... i just dont know enough, but thanks to you guys im less worried. i took another reading today... everything is exactly the same as saturday... but i miss read the alcohol. its only at 3%... seems odd, since its supposed to be...

good call, the recipe has the following ratings that i had no clue what they meant, until a second look... SG 1062 FG 1014 13 SRM (no clue what that means... sugars?) 21 IBU (though the hopps taste when i drew my hydro sample last night, was far stronger than i anticipated) so, im...

yesir, thats what i did... is there a chart or something i can use to know what my goal is? ive been searching these forums for a week to no avail for a tutorial or something.

well this is embarrassing! haha... it was late and i had a few, doing other hobbies last night... it does indeed, mean 1.020... i didnt see the scale on the top or at 1.050 or 1.100 :D

not really sure... first time reading a hydrometer... now im going to have to go grab it and look at it lol. what am i looking for/what do i do?