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Ordered a larger stirplate, stirstarters 5L.

Ordered a immersion chiller, 5L flask, and bottle caps.

To keep better inventory. I have 2 batches ready to bottle, but only 30 caps. Also, that I can get craft beers much closer than I thought.

My local water is drawn from a limestone aquifer, with a consistent, well buffered Ph of 8.4. PERFECT for African cichlids, beer not so much. I don't even try making ales with it. My current realistic choices are spring water, distilled, or Primo water. Which would you suggest for pils?

That I forgot to refill my LP tank. Also, that my miserable apt stove won't boil 2 1/2 gallons of wort hard enough to Get a boilover even when bridging 2 burners. (Elect.)

10 minutes into the boil of my latest batch of caribou slobber. With proper temp control, this time.

Stepped up my WY 1968 mother starter to brew caribou slobber again tomorrow.

No worries. Some people still use open fermentation, others use loose lids with no airlocks. You'll be fine.

Seconded. ^^ In my setup, the racking hose is the perfect size to fit the grommet. Just pull the airlock, sanitize the hose and insert about 2 or 3 inches, other end in starsan.

After 2 months, mine is a spot-on clone. I opted to use Wyeast 1968, which is really close to what Big Sky uses, instead of NB's recommended yeast. Fermented at 64 for the first 2 days, then room temp for cleanup and conditioning. Bottled after 4 weeks on the cake.

Sanitize a piece of foil, put it on the container opening, refrigerate.

Welcome back. ^^^ What he said. I just got back into brewing after over 16 years. A lot has changed, in almost all areas, since I started. There's a lot of talented people here, who'll help you along and who enjoy doing it. ;) If you need help, just ask. Although, you may end up with more...

Missing Homebrew Supply of Southeast Missouri; Jackson, MO.

NB's Innkeeper, and English pale ale.

3 extra hydrometers. 2 to use and break, 1 to enshrine in a locked, transparent case. With the logo 'What it's supposed to look like."

Brewed an English pale ale, cleaned/delabled 2 1/2 cases of bottles for tomorrow.

Made a 'wake-up' starter for my WY 1945. Turned into a 'call-to-arms'. I had to transfer to my fermentation fridge to slow it down, as it went from being a 1L starter to overflowing a half gallon container on the stir plate.

There are lots of threads here about fermentation stopping at or around 1.020 in relation to extract brews. If it's stable, bottle it.

The only way to really know is by hydrometer reading, the same reading over three days. That being said, I'd still let it set. Conditioning is conditioning, whether in primary, secondary, or bottle. Personally, my last batch stayed in primary for a month. Then went to bottle, crystal clear.

My first lager/pils will be a Bitburger clone, recipe taken directly from 'Clonebrews'. It calls for liquid yeast, + I get the satisfaction of making the starter. It's been 20+ years since I enjoyed the odor of those particular hops rolling across the countryside, and a fresh Bit 10 minutes out...