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I got 5 pounds! I don't feel so bad using 8 ounces of hops in an DIPA at those prices!

Dogwood :(

I dunno about you guys but every yeast I use for AW ends of stinking up my brew closet something fierce! I've been pitching 30 grams of montrachet or champaign yeast for my AW batches just to get them done ASAP and get the funky smell out!

Making a starter is a good idea for Mr. B. I use mine for apfelwein or whatever ghetto hooch I have going at any given time. AW I use carb-tabs and fill right off the tap. I did a few 2g AG batches in teh good ol Mr. Beer but honestly, anything less than 3 gallons is a total waste of time...

Going from fermentation to priming to bottling in one bottling bucket is far from craziest thing I have heard. Obviously you're going to kick up a lot of sediment the way you describe your process... and your beer probably wont' suck, but it will have issues. Save up 15 bucks and get another...

I'm addicted to those little caffinated packets you add to water. I get them in a box of 10 from Wallyworld under the name "Poweredge". I get the Tangerine Strawberry flavor. It's got like 10g of caffeine (two cups of coffee) per serving. Ingredients are citric acid, maltodextrin, sodium...

Probably pairs well with pork.

That is the first thing I noticed. That is a lot of headspace. When I used a secondary and did small batches I would even go so far as to rack just before it reached FG just to ensure a bit more fermentation would take place and blanket some CO2 over the 2 gallons worth of headspace in my...

For one, I wouldn't use the Muntons for anything, personally. Get yourself some liquid lager yeast or some s-23 dry lager yeast. You can ferment with an ale yeast at low temps just as you can use higher fermenting temps with lager yeast... but you'll get off-flavors (fruitiness in my...

Shaking should work. Oh you did that, lol. You could always move it to a bit warmer location (or closer to the best temp for your yeast) or pitch some more yeast... preferably yeast that is fermenting, like an active starter. If it's a stout or something like that you could add some lactose...

Oven cleaner, a scrubbing pad or brush and a LOT of elbow grease. Good luck man.

I drink too much but I don't really care. Not much if any Sun - Thurs because of my job but on Fri and Sat... yeah... way too much. I make good beer so it's an enjoyable experience.

Heck, if you've been brewing for years, I would go to AG. It will really open your eyes as to everything you may have missed. Nothing wrong with extract but you'll likely get a new interest in brewing once you try AG. It's a whole 'nother world. Might add some You'll definitely be reading a...

That the beersmith logo screen has a beer tilted one way with the beer level indicating it is tipped the other? I love this program but when I load it, it always trips me out... :fro:

If you haven't already I would probably do a diactyl rest at room temps or so first. Maybe you could get away with bottling and let them sit a day or so at room temp after bottling... to carb and rest a bit. The more I skip a secondary the less I miss it.

My latest order they have nice labels for grain bills. None of the black marker of old, now they have good looking, professional type breakdowns of each grain ordered in the bag. I like it!

I use a turkey baster to grab some of mine and put it in a small cup. Its just barely smaller than the drain in the sink so I run the cold water and it's pretty cool in under 5 min. I run my probe thermometer right into the wort sample while I'm letting it settle and plug both values into...

Holy crap, if you stare at the second krausen pic for like 20 seconds it looks like it's bubbling/moving!

First time I've seen that. Interesting!

Fuggles - Cardboard Cascade - Orange/Lemon Sorachi - Lemon