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As a follow up to my previous posts, Derrin did get in touch with me, and sent me new stuff. I will rescind my comment that I won't order from him again, as he did go out of his way to make it up to me, and the equipment really is high quality.

Again, I said I would have been willing to re-buy the stuff, he just ignored me. Maybe I'm unreasonable. Whatever.

I don't blame the vendor for bad delivery. I never received my stuff. I get stuff delivered all the time, and I never have issues, because I have someone take delivery. I blame the vendor for not returning multiple emails to try to find out what happened. I would have been happy to reorder...

I'm having issues now too. I received a tracking number on my order, which also says it was received. I have neighbors downstairs who work from home who get all my packages, and they say it never showed up. I've emailed two time with no response so far. Asking for a refund at this point. I...

Yeah, that seems a lot more exact, and then the beer truly has a chance to finish first. Thanks for the tip. Do you think that chilling the beer the day of bottling will be enough time to force the C02 into solution? I can always find a work around for that.

http://***********/stories/projects-and-equipment/article/indices/20-build-it-yourself/400-build-your-own-spunding-valve-to-carbonate-in-the-keg[/URL] It is possible to naturally carb a keg, as seen in the link I have attached. I was mostly just wondering if anyone has tried this. Apparently not.

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We had a fire at our house in January and just got back in (no injuries, mostly just smoke damage). The bad news for me is that we redid a number of things in the house during the rebuild which robbed me of all the space where my brewing stuff used to be (not to mention the fact that all...

I would have done it cold like that too, but it's just not an option at the moment. It's been sitting for about two months, and I used 2.5 ounces of sugar. Like I said, when I pulled the sample, it was super super foamy, and I didn't even hook it up to gas. There was plenty of pressure to...

I have a keg that I primed with sugar. It's at room temp right now. I pulled a sample to be sure it was carbed, and while there is clearly loads of carbonation, it didn't seem like the beer liquid itself was very fizzy. When I chill the keg, is that carbonation going to diffuse into the...

Wow, I thought mine was ghetto, so I'm glad to see I'm not the only one. Sometimes reading this site can give a guy a complex. I didn't take a picture, but I had to change mine around yesterday to use some sawhorses for my gravity fed lautering. I was afraid my new stainless steel MLT was...

I am using the 30 psi regulator that it came with.

SWMBO got me a banjo burner for Christmas (awesome). I am using it for the first time today, and I'm having a hard time getting the burner really going. When I really crank the gas up, the little blue flames just go out. I've tried adjusting the air intake, but it turns the flame orange...

So, I bottled my first sour beer that I brewed in October 2008. It was a Framboise, and I learned quite a bit. The most important being, taste before you bottle, as the beer will tell you when it's ready. Anyway, I bottled the batch yesterday. When I pulled the carboy cap off and sniffed...

I have a question for anyone who has experience with this strain. I used it for the first time last weekend. I probably pitched a few degrees higher than they recommend, but it was a similar temp to my starter. I got pretty quick signs of attenuation (lots of swirly yeast in the carboy)...

http://plastic-mart.com/class.php?cat=19 You'd need to build a stand, but it looks as though you could get a 10 gallon fermenter for about $120 shipped. FDA approved for wine and fermentation. Hmmm.

If you read Wild Brews, there is a chapter on barrel aging, which is really good. I think he says the main thing to watch out for with bourbon barrels is the level of char within the barrel imparting a super heavy flavor on the beer. Bourbon barrels tend to be basically blackened on the...

Yeah, I've been brewing with my burner on a wood deck for over a year with no issues, so I'm not terribly worried. I guess I misspoke a bit. It's not a brew stand per se, but really just some shelving with some burners sitting on top, and my mash cooler on the bottom. I just wanted to see if...

I am going to be putting together something of a brew stand, and I have a question about incorporating wood and brewing. My plan is to get some heavy duty metal shelving from HD, but the shelving pieces themselves are particle boards. I will have a ring burner sitting on top of them. Would I...

Whatever your setup- the reason to stir is to maintain your mash temps. Once you get a sort of baseline efficiency for your system, that's really all you're looking to hit. Keep in mind that you don't really want 100% efficiency, as that is based off of lab conditions. The stirring...