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sorry.. i forgot i already posted a reply on this subject.. :rolleyes:

The most obvious way to do it would be to smash the carboy.. pick up the stopper and sweep up the glass.. of course, this would require a trip to the homebrew shop and some money from your wallet.. Ken :cool:

Well, I don't really think I had any flames on. Just stating my opinion. If extract was a viable alternative in brewing, it would be used comercially... I don't know of any comercial brewery that has cans of extract around their brewhouse. Ken

I've been all grain brewing for 14 years. I brew 15 gallon yeild batches in a 27 gallon kettle. Ken

I agree with all of this except the decoction line. Dropping is a legitemate technique even in today's brewing, however timing is everthing.. you only want to do this practice while the beer is at full high krausen. It has been noted that diacetal in enhanced by this practice.. so you might want...

The way I do it is ferment in glass until terminal gravity is reached.. transfer into a keg, carbonate and drink. The beer will change in character as it ages.. usually by the time you get to the bottom of the keg, it's a little more 'mature' tasting, which can be considered an improvement.. but...

It's a crap shoot at best.. the problem is, once you get the grain in the mill and it just sits there and spins because the roller is not getting a grip on any of the kernals, you gotta turn it upside down and empty it out.. then try again.. i've found that you have to have some 'sure fire'...

This is probably one of the most complicated (by brewers) things in brewing IPA's etc. Funny thing is, it's so easy that people complicate it unnecessarily. Transfer your beer to a secondary (one of the only reason's i can think of for doing this) and add pelleted hops. Usually one once per 5...

This is a tough question and I'd have to concour with the other's generalizations about hiding flaws. However, to be more direct to the question, I'm going to do another gereralization. One of the most difficult things for me is to try to brew a beer that there are very few comercial (good ones)...

I've use one of Jack's mills for the past 6 years. Before that I used one that came from the defunct (I believe anyway) Brewtek. The only thing I dont like about it is the rubber ring drive starter for the undriven roller. It will eventually break and is hard to replace and hard to do without. I...

Wow.. wanna borrow 5 bucks? How in the world can a brewer that takes himself at all serious (as I've noticed you do) do without such a basic piece of equipement.. now you're gonna probably tell us you dont have a thermometer! wow.. amazing.. :D :confused: :rolleyes: No disrespect meant...

The one and only time I used wood chips in a recipe was to get an attempt to get an oak barrel taste out of an IPA. Well, it was a disaster. The wood barrels they age beer in have been chard and that may be the key. The beer I made ended out being laughed at (one of my only experiences with that...

1/2 lb. Simpson Chocolate malt, 2-row (425-L) 1/2 lb. British Black patent malt, 2-row (550-L ) 1/2 lb. British roasted Barley (500-L) This is a HUGE amount of this type of grain for this size recipe! You'll probably be making something that tastes a lot like Cajun Coffee.. Good...

My comment here is regarding the honey in the recipe. Honey is one of yeast's favorite things to eat! I use it as a rule in my yeast staters. It ferments out almost completely in a kettle type application. The flavor will all be scurbbed off unless you add the honey in the last 5 minutes of the...

All Grain is the only way to make GREAT beer. I know.. there have been some guys that luck out in the contests with some extract, but I think they are far and few between (and may be claiming extract use only to throw the rest of us off) All you extract brewers that are just starting, I suggest...

I hope you keep us updated on the outcome of the Halcyon Pale. The name intrigues me because of an antidepressant medication, by that name, that was on the market that went astray and caused some pretty crazy problems in it's users.. i digress.. sorry. And I'm glad to hear about people using...

No disrespect intended in this comment, but you're doing something desperately wrong. There have been several variables left out of your descriptions, so it's hard to put a finger on what it is. I've been brewing for 15 years using liquid yeast and have never had a batch fail. And only a few...

Take a hydrometer reading and if it's shows that it's at the terminal gravity you're shooting for, taste it and keg it. If you taste it and it tastes bad, the continuing 'fermentation' can actually be gasses produced by an infection. It aint gonna get better if this is the case (in my opinion)...

Congrats on your first batch. It's always the scariest and it will do nothing but get better the more you do and the more you learn. Personally, I believe that if you have beer that comes out of your fermenter after the fermentation is completed, and it does not taste good, you're in trouble...

You have to be a little careful in this particular circumstance. A lot of trappist brewerys use a different yeast for bottling than they use for fermenting. I believe it would be best to use a tried and true Belgian strain from White Labs. Their website has extensive information about their...