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I've had a boil over on almost every single batch (I tend to stop paying attention) and every beer has been greta. Our DIPA had a massive boil over and I lost a LOT of hops, but holy crap it still packed a punch and was arguably the best IPA I've had. You'll be fine.

Awesome! Thanks. I figured it was fine, but hey, couldn't hurt to ask.

I know, I know: Time heals most beers, relax, etc. But I'm a bit nervous. This is my fourth beer. It's a honey rye saison. My rubber stopper in my glass carboy has been a real pain and it might not have been in all the way for who knows how long. We're at about 16 days fermenting. It's inside...

I'm in!

Another option is to bypass the built-in thermostat entirely. Usually, near the compressor, there's a plastic enclosure. OPen that and you can see where the thermostat ties in to the mains and the overload protection/start relay for the compressor. On my fridge, the thermostat was wired in...

Never mind -- turns out, it wasn't the fridge. One of the SSRs connected to my temp controller went bad and for whatever reason that was forcing the compresser to overload. Changed out the relay and everything's back to how it should be.

Anyone here know a thing or two about fridge repair? Got a minifridge for my fermentation chamber that comes on for like 3 seconds then audibly clicks off and repeats about 5 minutes later. I'm pretty convinced it's not the compressor as I've tested the connections with a meter -- no ground...

Count me in

Brewing in New Orleans summers isn't so easy either. Brewed this past weekend. I use an immersion chiller to cool my wort, but it leveled out around 84*. Ground water is about 75*, but the ambient temp in the brew house (read: shed) goes around 90*+ (gotta keep the doors open to run the hose in...

I'm sure he was just joking. Since we all love beer here, we hate to see any beer wasted, so I'm sure he was just pulling your leg. Unless he gave you his shipping address.

Drank the first 2 bottles of this first ever batch. Came out great! Great color, really nice head retention, and, most importantly, the flavor was spot on!

Our annual crawfish boil happens to be on the 5th this year and we'll be debuting our first homebrew batch with our friends that day. Obviously testing a few before hand in case my wife and I completely screwed it up.

This is the one I use, from Academy, and only $50. http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_27721_-1?N=77985508+10001&Ntt=tf+cook&Ntk=All

Had some Orlando Brewing beers this past December, even did a brewery tour there. Really quality beer and only 1 of 10 USDA-recognized organic breweries in the US. One of the best Pale Ales I've ever had, and I don't generally care for Pale Ales.

As fellows from New Orleans, it generally blows our minds when other places are strict about alcohol, eh?

Nice! I can't remember mine, but I'm willing to bet it was an Abita of some sort. Probably an Amber.

Haha, I only come close in physical proximity to the brewery. Though, considering the total gallons of Abita Strawberry I've ingested over the years, I'd probably be able to give a few pointers in a taste test!

Looks like you got pretty close, from what I see. Though, those frozen Dole strawberries will never beat out fresh Louisiana strawberries :)

When I first set up everything in the shed outside to start homebrewing, my wife joked to me "Looks like we're running a meth lab". Funny this actually happened. I started kind of worrying a bit, but once I realized the old man across the street from me was smoking weed on his porch late at...

My wife is as big of a beer nut as I am. When I brought wanting to get into brewing she wanted in. We brewed our first batch this past weekend. Hell, I mentioned I needed to run to the LHBS and she wanted me to wait until the weekend so she could come along. She almost bought up all the herbs...