Recent content by kidsmakeyoucrazy

I rehydrated this in a corn sugar solution @ 80F for 4 hours and pitched into a Fat Tire clone Saturday evening at 68F. Had a nice foamy head on my beaker when I pitched. Had activity by mid day Sunday, so no significant lag here.

I did an imperial IPA about 2 months ago that blew the top off. Sampled one yesterday and it's delicious. You'll be fine. If it was fermenting vigorously there's little chance that anything nasty can take hold.

Makes sense. I've actually had a bottle of Two Hands Brilliant Disguise (Moscoto style, but different grapes) blow it's cork in the summer. Thing scared the crap out of me. It was about 3am and it shot out of the wine rack halfway across the room!

I've decided to try making wine (don't like the stuff myself). It's for my wife and her friends. They love Moscato so I decided I'll give it a shot. My question is about degassing. They like the "fizzy" style of Moscato. Not fully carbed but still has slight carbonation. Can I achieve...

I prepared my first batch of Apfelwein almost 5 weeks ago, but I can still see bubbles crawling up the side of the carboy. It's not a lot, but it's enough to make me think it's still fermenting. I was hoping to have it ready to bottle carb for gifts but I'm not sure it's ready yet. Should I...

Settle down folks. I got hit by this after placing an order with AHS on 1/28, but guess what, it's not the first time. I got hit last year after using my card while traveling (I'm guessing one of the many bars I visited...for research purposes)...and once before that by an employee of a local...

Well, they got me. Ordered 1/28. Got hit with bogus charges on 2/12.

I flew from Brussels to NYC to Richmond with a suitcase full of various beers. Most were highly carbonated...3 volumes or more is my guess. I didn't have a single issue. I will say that all but 4 of the bottles were corked though. Why would you think that the pressure during conditioning...

I've done the swamp cooler method before, just not in the summer. I'm not sure I can get it to work well. I'm cheap so my temps in the summer fuctuate from 82deg during the day (no one home) to 76 in the evening. Winter is much easier for me since again...I"m cheap so the temp in my office /...

I've been brewing since Dec 26th, but so far just extract + specialty grains. I recently bought a 8 gallon brew pot but I've been so busy I've only used it once. I'm hoping to be able to brew again in about a month and was wondering if anyone had a suggestion for an easy partial mash brew...

Hmmm...I just happen to have a roll of fiberglass screen... Anyway it looks like we'll get some rain here in NC to knock some of this stuff down so it might not be an issue come Saturday or Sunday.

I've got the same problem here in Murfreesboro. The pine pollen is worse than I ever remember it this year. I was going to brew this weekend but I don't think I will. I can wipe off the table outside and in 30 minutes it's completely covered again. The air actually has a yellow / green tint...

Welcome from Murfreesboro

That's what I like about this, it's so easy for anyone doing extract to do whether you're doing 2.5 gallon boils or 4+ gallons...all you're basically doing is making use of the 30 minutes steep time that you'd normally be wasting waiting around. Since your larger volume will be at a boil by the...

My brew day usually starts about 9:30am though. I bottle what's in the fermenter and then while I've got everything clean I usually go ahead and start the next brew after lunch. Sure I could start the next brew while bottling but that cuts a little too deeply into my beer drinking...I mean...