Recent content by smithmikeg

When you're *gasp* out of homebrew and have to buy commercial, you choose your purchase as much because of the bottle design as the taste. When you have so many carboys and kegs that you're never out of homebrew.

Ok, to clarify. I am moving my primary fermenter from the closet floor to the kitchen counter to rack into secondary. What should I keep in mind while moving the full fermenter?

What do people do when moving the primary to rack into secondary to keep from stirring up too much sediment in the primary during said movement?

I'm still learning, but isn't 60deg.F a bit low for an ale? I'm currently brewing at about 70deg.F.

I brewed in college, and stopped for a while. Today I put my first batch in 4 years into my primary. The specific gravity was .002 lower than the recipe said the low end would be, but I spilled some malt during cooking :mad: . Anyway, it's good to be back, and I can't wait for these next four...