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User Name: JRoche00

I'm not talking about brewing outside, I mean leaving a cooled wort outside for 2 hours. Everything I have read and heard has advised against this for sanitation purposes. Not to say that it WILL get contaminated, but I wouldn't just leave my wort sitting out without a fear of something...

Whoa. There are a few things you may want to review about sanitation first and foremost! You don't want to add ice water directly to your wort, and leaving it outside for 2 hours is just asking for contamination. You want to invest in a wort chiller coil or put the kettle in an ice bath to...

Anyone ever used Bar Keepers Friend to wash their stuff? The only homebrew store in Houston is downtown, so it would be far more convenient if I could just run to the local grocery store and get some of the stuff which my mother swears is the same thing as PBW. Not that I don't trust her, but...

Dos Equis bottles come clean pretty easily.

23 and about to finish college (after 6 long, but very fun, years).

We are Homebrewers. Prepare to be assimilated. Resistance is futile.

Noogle, there are no stupid questions... only stupid people. Just kiddin'! An orange or red cap usually accompanies the S-Shaped airlock. This keeps out particulars and bugs and if you have it, then by god use it. If you don't have it, it isn't the end of the world. I have a friend who...

Jesus Quintana: You ready to be ****ed, man? I see you rolled your way into the semis. Dios mio, man. Liam and me, we're gonna **** you up. The Dude: Yeah, well, you know, that's just, like, your opinion, man. Jesus Quintana: Let me tell you something, pendejo. You pull any of your crazy...

I love the Irish Red by Rouge.

Goo! Don't get me started... thank god I got a girlfriend before I took up a passion for beer! Otherwise I would have to look at my forming beer belly as less of a prideful achievement, and more of a hurdle in meeting the ladies...

Be careful with using the spent grain as mulch... my friend does that at his apartment complex and has successfully killed all the shrubbery...

I agree. As an entreprenuership major, it is pretty hard to see justifiable profit margins with the inventory and customer base. Maybe if you franchise, but that would take a while. I think I plan on opening a Home Brew Store, but not until I am retired and just want something to do for fun...

This is a label for a beer I am brewing for my girlfriend... she loves it... but I need validation from real experts! Thoughts? Cheers!

I believe it was a 20-30 minute sparge time. I would have to re-listen to the podcast, but if I remember correctly I believe he had said that a shallow bed allows more constant temperatures throughout the mash, less husk and tannin flavoring, and greater efficiency. Again, I have not tried...

That's the great thing about homebrew... you can do something completely wrong (aside from sanitation) and even though it won't be what you were hoping for, it will still be beer. Relax and have a homebrew...

Hey all, I was listening to some Archives of my favorite beer radio show, The Brewing Network (http://thebrewingnetwork.com/) and there was an interview with the head brewer from TitleTown Brewery in Green Bay, WI. He said that by using a wide and shallow mash bed as opposed to the tall...

In an effort to get my girlfriend to appreciate my passion, I promised to brew her a Cherry Wheat Ale. Does anyone have a good, tried and true recipe?

I agree about shaking that beast... I really haven't played around with aeration much. I was just repeating (not precisely, but more or less) what I had heard from the guy. Not knocking the use of stones or anything. Where can you get a O2 tank anyways? Are they expensive? Here is the link...

A Basic Brewing Radio interview with one of the Wyeast guys said that they had done research that concluded the best way to aerate (short of a direct shot from a tank of O2... which as homebrewers we really don't have handy) is to get a good shake on your carboy for about 4 minutes. This helps...