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We built this city - starship

Don't stop believin' - Journey

Where I come from we have: 1) Chili - used for toppings of Sandwiches, burgers, hot dogs. Only contains meat and sauce 2) Chili beans - made with meat, sauce, and beans. Served as a stand alone meal in a bowl. No complaints on the beans, it's a fine meal.

Sprawl II - Arcade Fire

That's the same method I use. No issues thus far, and cant think of any you might run into.

Depends on extract, partial mash, it all grain technique. Also how many brew kettles you can have going simultaneously. Assuming extract and one kettle, take 3-4 hours to do right on a stove top. Say 4 hours, and you could feasibly work 16 hours - then 4 batches per day.

Make a blow off tube and put it into the bung. Don't worry about infection for the brief time between removing the air lock and putting a blow off onto it.

Wait on it for a while for clarity. Otherwise, if the FG has stabilized over 3 days, then bottle away. As with many things in brewing, the choice is yours.

Yeah sounds like the priming solution was not evenly distributed throughout the bottles. Happens sometimes, and usually the last bottles have more sugar and can gush.

Lapolvora - check the book "Beer Captured" for the Cristal clone. If anyone has the Piton (St. Lucia) or Stella (Egypt) i'd love to have them - sentimental reasons.

Thanks for posting - great deal

Buzzno, how'd your first all grain turn out?

Yeah it works. Copper is best because of its anti-microbial qualities. Clean it good, put the chiller together, then pickle it in a water and vinegar solution. Then, and only then should you use it. There is trace amounts of lead on the copper's surface. The pickling process will remove it.

Now that's a cool sounding competition. Let us know how it turns out for you.

Thanks Yooper

Doing a BIAB pumpkin spice ale today. Mash in at 7:00 AM EST. who else is brewing today?

Yooper, my lhbs said the refractometer could be used for FG. Was I lied to?

Yeah check the refractometer like Yooper said. If it checks out, then I'd add a back sweetener. The yeast shouldn't be dead though, so I'd rack to a new fermenter and add sweetener.

Yeah you need a bigger vessel for primary. Lots of krauzen, so you need a good amount of headspace to handle it. KISS - buy one bucket and one 6.5 galling carboy. Buckets are always handy, and you have a carboy that will handle primary or secondary at your choosing.

I'm new to cider too, but did one the other day and had a OG of 1.053. Seems the 16oz of brown sugar was too light. I used 30oz to 3 gallons of cider. The yeast are ok - so try adding additional fermentable sugars (can of frozen apple concentrate or boiled sugar solution).