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Mine shows interest (he's a spaniel), but smart enough to get that "no means no" when I'm brewing :mad: so he stays out of my way

When and where I was getting my license - EVERYBODY (like the whole (huge) country) took tests on manual and drove stick shift cars... Not a big deal if you don't have much options :) Forum may make AG sound more complicated than it really is. I fermented some "wort in the bag" kits and...

If you don't use stir plate - any sanitazable vessel should do. For stir plate you need flat bottom. Flasks look cool - the only reason I got one (I don't boil in it) :)

Oops, sorry.. Forgot to mention - starter is for 1056 :)

Canada... Ended up making 10 gal partial boil APA (10 gal kettle). Half is fermenting with hydrated pack of US-05 and the other with WYEAST 1056 1.5L starter made using a stir plate (bit overpitched?). Had huge foam layer in the second in the morning. US-05 had some foam starting to form after...

I figure close enough is when I don't feel an urge to "fix" it with extra DME - it's my beer after all, I can always pretend it's exactly what I wanted :). Yesterday I made an attempt at 10 gal batch as a partial boil (I am limited by 10 gal kettle) and ended with 1.050 vs 1.054 calculated for...

OK, looks like there are far better options than a simple bulb. Will see what I can find localy. Thanks

I bought a dual stage controller for an old fridge, and not sure what people use for a heat source? Something like a 100W bulb wrapped in foil (to block light) at a lower level? Or should I think about something more serious?

I don't know about vodka, but I added DME (boiled in some water) on day 2. In my understanding it won't be exactly the same flavor as if it was in the boil, because hop utilization was different during the boil, but it would ferment just fine.

I use it without a tree. I put bottles upside down in a dishwasher (idle ran, or just ran) sprayed with Starsan to get the foam out of the bottles

Never made starters for dry yeast before and I know people say startes are not needed for dry yeast, but Beersmith wants 3 packs of US-05 (6.50$ each) for my 10 gal batch and I've just built myself a stir plate I really want to try.. It seems like I could get away with 1 pack if I use my...

That was my reasoning too, but... Right now I want to repeat a sucsessful brew I made in 5 gal batch, but on bigger scale to make sure it lasts a bit. The difference in price is 10gal vs 15gal kettle. I am sure that if I've shoped around for 15 gal (aluminum) kettle it would not be too much...

Even if you think you are fine with 5 gal, you never know - for 5 gal batches you will probably have something like 10 gal cooler and 10 gal kettle. I got 52qt cooler and 10 gal kettle and regret the kettle size - not enough for 10 gal full boil... I wish I had 52 qt and 15 gal - great for...

Typicaly it is not hard to see what you have in your thermometer, right? :). Mercury looks nothing like any colored alcohol, can't mistake it

I may have spent a bit more my own beer and equipment (only 4 batches AG and some kits), but it is better than what I had to buy before or cheaper than if I had to buy same kind of beer as I am making (and I am not making anything exotic). But I am in Canada now..... it will eventually be much...

Basement bathroom with a temp controled space heater on low. I keep basement temp as low as I can (closed vents) and get 55-65 depending on a season. I still have to use water bath and a T-shirt to cool down some yeasts when ambient temp. goes above 60, some yeasts just heat up too much. But...

Interesting.. I love IPA, APA, lagers, rye, OK with wheat but NOT Porters, Stouts. They seem more like a food, not a beer to me, even though I know some can be quite dry. Won't even attempt to make them, but can't wait till my temp. controller gets here through the border to get into lagers.

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+1 to rice hulls and have some in reserve. I had 7lbs of Rye in my last 5.75gal batch of Roggenbier and it tastes great. LHBS made a "mistake" in weighting and I am glad they did - nice head and body and aroma, but I am a rye addict.