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I will definitely recheck it but is the aroma and flavoring effected the same way? :tank:

I've got another question: I know that the age of the hops effects the bittering power, but does it effect the flavoring and aroma power? I used a hop aging calculator and it says to use 5.3 oz of Amirillo hops with 8% alpha acids originally for a recipe that calls for 1 oz at normal...

So let it be written, so let it be done! You sir, have named my next brew! :tank:

Ha! Actually, I have about 20 packets of assorted Danstar and Safale dry yeast packets that are just as old that have been sitting in the fridge! :tank:

What exactly do weevils do? Do they eat the sugars? I can't imagine that mashing weevils hurts the beer. :tank:

The base malt was stored in home depot containers with rubber ring lids or in their original bags in a dry basement that never gets above 70 degrees F. The specialty grains were stored in a freezer in plastic bags, some that were vacuum sealed. The hops were sealed by a vacuum sealer and were...

So, I took about 3 years off of brewing.:( Prior to that I was brewing on a weekly basis. I purchased my ingredients in bulk and had gotten to a point that even a big beer 5 gallon batch wasn't costing me more than $15. Because of my abrupt departure from brewing (kids, kids, kids) I...

Theeeeeeeyyyyy'rrrreee Baaaaaaacckkkk!!! The Drunken Celtic Brewers are going to do another live brewcast this Sunday, 9/5/10 at 6PM EDT!!! We've done the Scotigyle, the Celtigyle, and now we are going to an Anglogyle! This will be an English-based partigyle - brewing two beers from the same...

Thanks! :mug:

I think that someone messed with the temp controller today cause the interior was still about 65 degrees F up from 45 degrees F. The wort/beer was at 75 degrees F. As of Sunday (7 days after I pitched) it was about 50% fermented and I know for sure that the temp was correct then. It's now...

I am excited as hell about this!!!! Can't wait til you guys start carrying stuff!!! :tank:

Do any of you guys have ideas how to pasteurize my already bottled beer/wine/mead without popping the caps or corks off/out? I've lost corks to 110 degree F temps so that worries me. :tank:

Thanks. I wish I had it to burn. That would totally work for me if I could do it. I am estimating now that it is 100 SRM. :tank:

I am trying to punch the numbers in my brewing software but can't find any source for this info. Any help would definitely be appreciated. Thanks! :tank:

And the extra benefit Conpewter is that you can make cider with the AJ! :tank:

The glass carboys are normally $3 to $4 each. They are nice to have around for future experiments. Carboy handles are not necessary for the 1 gallon version. They are easy to manuever around by hand with no worry of the neck fracturing. You will have to get a smaller drilled bung for them...

I would say that most beers 1.060 or less are ready to drink in 6 weeks. Anything can benefit from aging, but 6 weeks is enough for most. I make a belgian wit that's ready and in fact should be tapped 3 weeks after brewing. Most wheats are generally ready at a younger "age." I would say the...

What was the brand name? :tank:

http://www.homedepot.com/h_d1/N-5yc1vZ1xr5/R-100121665/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053 sorry that's the one I was referencing. :tank:

That looks like a lot of uncrushed grain... :tank: