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I had the farty thing once too, after a while it just went away on its own. Also, buddy of mine just made 40 gallons of mead that ended up (accidentally, of course) tasting exactly like cool ranch doritos.

67F plus whatever it's doing to itself

I couldn't figure out how to post a gif, but check out my airlock! (click for animation) http://gph.is/2jyFpR6

I don't think so. I bottle from a picnic tap with an old racking cane jammed into it, so the bottle is still filling slowly from the bottom. Everything just gently gets pushed upward - no splashing.

We've been thinking of doing that with our cherry mead, very cool!

I still haven't sprung for the beergun, but when bottling from the keg I just fill them all the way up, so any air left in the bottle is CO2 from foam anyway.

I really only bottle beer when I'm about to show it off.... so far I haven't had the discipline or patience to let anything sit in the bottle long enough to be affected by the little bit of oxygen that might get into the bottle. How well do the oxygen-absorbing bottlecaps do their job, does...

This beer came out wonderful! I ended up freezing it at a5F for about a week, and when it came time to transfer I just purged my keg with CO2 and dumped it in. Not ideal, but it was heavy and I was by myself. We started with exactly 5 gallons at 12.4%, and froze off to 3.75 gallons, giving us...

Big brew day this weekend! Teamed up with a half dozen homebrewers to make two 20-gallon batches, and doing all sorts of stuff with the wort. 15 gallons brown ale 5 gallons belgian brown ale (if that's not a thing, it is now) 5 gallons octoberfest lager 5 gallons germal ale 5 gallons of some...

Thanks! I wasn't sure whether to expect the ice to become clear or not, the pics helped.

So I started trying to freeze the beer this weekend, and it's not as simple as I had thought. I've brought it down to 14F overnight, and I keep moving it around in the carboy to see how thick it's getting. There's a nice slush forming, but it doesn't look like it's actually separating. It's all...

Does network engineer count? I also saw someone mention military on page 1, and I fit into both: I teach network engineering to Marines, 2003-Present.

I'm assuming you meant 414 so I'll start there: 5.5 Gal Belgian sour ale = 419.5

The real question is, what temperature would you have to mash the dog in at to still get good efficiency?

When no matter what size your setup is, you regret going too small.

haha What details must I post for you to do all of this math for me and just spit out a number? Honestly, just looking at all of that gives me a headache. Is there any practical way to ensure I am only removing water, or mostly removing water?

I saw a proofing hydrometer during a tour of a microdistillery. Unless they come in different sizes, the one I saw couldn't possibly have been mistaken for a brewing hydrometer. It was the size of my arm.

Thanks for the input! This has really helped me simplify things. Mashed at 149F for about 90 minutes. The beersmith recipe calls for a FG of 1.005, but I never expect to get anywhere near that. 1.010 is about the ceiling of my expectations, and a week into fermentation I repitched a fresh...

..... I need to rethink my entire life after reading that. I guess I have some reading to do.

Greetings! I've got 6.5 Gallons of what will hopefully be a delicious Eisbock in months to come. OG 1.104. The plan, as I understand it, is once we get to around 1.010 or so, keg the beer and bring it to around 32F, where it will slowly begin to freeze. Every so often, we will rack the...