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For those of you who have done a Sanyo mini fridge conversion and mounted a tower in front of the coolant line on the top of the fridge, is there any reason I can't drill the hole behind that line? Anyone done this? I'd like my homemade tower to be set back and not in the middle of the top of...

Ok, so after a week or so of carbonating and maturing, both beers are fantastic.

Agree. I've crushed 4 batches of grain at the brew store before, brewing those batches within a few months of crushing. My brew store is too far away to drive for one batch. I keep it in a cold sealed tupperware container. It isn't ideal, but the beers turn out fine. I'll pony up for a mill...

Yikes. You are right. And I thought I had it figured out. Maybe it was reading higher on those brew days. :mug: Still, my sage advice stands.

Just a reminder to everyone to make sure you calibrate your thermometer. I bought a new one after my old one broke. I never calibrated it and after having 3-4 beers come out way to thin, I started thinking about things I had done differently in those beers, and then I realized I had bought a new...

any updates?

Anyone ship their.....special cooking sauces... to Canada, or from Canada to the US? I've got a friend in BC i want to ship to but i'm worried that somewhere at the border it will get opened and gone through. Thoughts?

Good to know the tartness goes away after a while. Mine has been lagering for about 2 weeks and it is pretty tart and has a slight wine characteristic to it. Unfortunately on my recipe, I missed the part where the guy said to toast the 1lb of 2-row. So basically I have an "oktoberfest" that...

I've used WLP002 3 or 4 times in the last year when I was doing a run of british style ales. It is extremely flocculent. Sometimes when you pour your tube of yeast straight into the wort (no starter) the yeast will just flocculate out and sit on the bottom twiddling their fingers. I say if...

I believe the purpose of the Kolsch yeast is to produce a Kolsch beer, a beer akin to that which is brewed in Cologne Germany, something neither ale or lager, a Kolsch. (Not trying to be a jerk here). Neither of us are brewing a Kolsch, but we are experimenting a little with a kolsch yeast to...

@ dontman: Did you transfer your kolsch/oktoberfest to a secondary ever, or just go from primary to keg? I have a kolsch fermented oktoberfest that is in it's third week of fermentation, first two weeks were at 59F and the third week i've allowed it to come up to 64 and there is still quite a...