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I don't know what type of air-lock you are using, but try taking a piece of rubber tubing and putting it over the air-lock. Put the other end out of a cracked window or through some sort of hole in the house. (You could run it along the dryer vent, etc.) If you are crafty, you can use one...

Funny how the door doesn't hold you up like the walls do...

6686 + 3 = 6689 Just started a 3-gallon batch (my first!) yesterday afternoon.

And I'm sure it has started just as many. ;)

Can't you achieve simiar results by using a glass carboy + toasted planks or cubes? I believe some wineries/commercial establishments are going to SS w/ wood pieces for sanitation, cost, and efficiency. While a barrel sounds way neato, I would hate to lose a year-old brew to a funky barrel bug...

Try to save money on yeast! Those fresh vials/packets are EXPENSIVE! I generally find I have to pitch two vials for big beers, so you can save yourself $15 by reusing perfectly healthy yeast. If you have a beer fermenting now, then consider what styles allow you to re-use that yeast. As...

I think the answer depends on a few variables: 1. OG->FG of the beer: If there's a high alcohol content, you may want to start with some fresh yeast, as the old ones are pretty worn out 2. Yeast flocculation: If you used a highly flocculant yeast, you may want to start with some fresh...

Carbonating through the out-line make way awesome (and eerie) sounds as the gas bubbles through the keg. Kind of a neat party trick I guess... I get scared 'cause the keg sounds like it's going to explode.

Will you provide reference(s) to the simple math please? I can handle complex math too if needed... :-)

Thanks for asking this one! I'm bottling a barleywine tomorrow that's about 9.6%. OG = 1.083 SG FB =10.2 Brix FG = 1.014 SG (calculated from FB) I too am waiting a few months to start consuming. First taste will be mid-September. I guess I'll be adding some yeast to help with carbonation.

I brew with a group, and up until now, all of our big beers have received a double-shot of White Labs yeast. We usually brew last-minute so a starter is out of the question. It gets wicked expensive from the LHBS, but it's still cheaper than only pitching one vial and losing the batch. Now...

Thanks Beerrific! I'm in North Fulton, so I get the wonderful Atlanta city water. I really think spending $200 on an under-sink RO system and a few bags of salts is the way to go. While I would like to know what's in the water here, it's probably not going to be easy to get the information...

I was thinking about trying something similar myself. Have you tried culturing from a bottle of Cantillion? My fiancee loves that stuff, so it might be a nice excuse to brew more beer.. :D

Where can I find a detailed water report for the Atlanta area? I know I shouldn't drink the water, but I'd like to know what I'm working with (or dieing from). I've found a few online, but they are out-dated (2002, 2006) and don't include most of the beer-related impurities, such as calcium...