Recent content by teaser452

Scary. Big brother government.

After the first batch in the keg you'll be fine. Just invite people you're not fond of over to drain the keg. And be sure to buy some beer at the store for yourself that day. On a more serious note. They should be cleanable. But I'd get even more medieval and anal about cleaning those suckers...

Was out for dinner tonight. Rare event. But, buddy and I slipped into the bar while waiting for a table. I ordered a Harpoon IPA. I have drank countless drafts of harpoon IPA. But tonight, after just a month of home brewing, I discovered that harpoon uses centennial hops! Was plain as day...

Thanks. With the SB coming, I don't think it'll still be here in a month. Thanks!

Bump. Because I just did the same thing. Started the force carb merged without first bleeding the O2 out. Am I screwed? Drink this beer fast? Or fine, and the o2 will rise out of the beer under pressure? Any help is appreciated.

No question. Just really excited! I get to keg because the patriots are in the superbowl! Wife green lighted the kegs because of that! Yee Haw! Giddy up! Going to also attempt to wash yeast!

Schlitz. Black label. Natty light. But I am stunned by the SA hatred. If agree that their seasonal/flavored beers are hit and miss year to year. But Boston ale and Boston lager are pretty damn good go to brews. I understand everyone's tastes are different, but if you think Boston lager...

Make the cat taste the beer! If the cat lives, it's fine! Unless you have the dirtiest apartment in the world, I think odds are low bad guys got into the beer.

No dumping beer! I swear there is a sticky about this somewhere. And none of what you describe seems horribly wrong to me. You still have beer.

My chickens love the spent grains. Also, my wife is FORCING me to plant hops this year. Apparently, hops are a natural anti-bacterial for chicken intestines. So, once again, my wife is the best thing that ever happened to me.

I leave my lid off now. Only brewed 5 batches so far. All Full boil But the last two , I left the top off. Cut my cooling time from 30 minutes to 15. No wort cooler I just don't talk and clean the kitchen real well beforehand. We'll see. But leaving that lid in sure does keep a lot of heat in.

Ok. Been brewing a couple of weeks. Wife bought me 4 glass carboys. I added another bucket this weekend. Was the wife secretly trying to kill me? Seen the better bottles at the LHBS. I hate plastic. Hate it. My other hobby is wood working. I have tools in my basement that can take your arm...

Thank you to all. Finished at midnight. Had activity at 6 am. Fantastic. And easier than I suspected. Starters from now on! Thanks for making me feel better about what I was doing!

Ok. Last question on this topic. It's brew night. When I pitch the starter into the wort, do I want the sediment on the bottom? Or leave it? And if I need that sediment, how do I get it out. Swirling doesn't seem to move it. Thanks!

It's a good point. You don't like Boston Ale. I suspect, and this is without any science to back it up, just emperical observations, that tastes in beer around the country are affected by climate. I was making a generalization that West Coast beers tend to be light and fruity. East coast...