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All grain with WLP001 Cali ale yeast. Yeah it got roused all right - I actually moved it from one location to another about 20 minute drive across town.

Brewed an Oatmeal stout about a month ago with a OG of 1.064. Past few weeks I've measured it and it has been stuck at 1.020. It fermented at 63*F using WLP001 Cali ale yeast. Previously when I had done this brew, it went down to 1.015 and 1.013 on 2 separate brews. I moved the fermenter to a...

So I brewed a smokey scotch ale back in may. I let it sit in the primary fermenter for 2 months and then moved it to a secondary (mainly because I needed the primary and I hate primary fermenting in carboys) for another month. I just bottled it recently. What are your ideas as far as properly...

I am looking at this faucet to replace my standard faucets that stick when not used for a day or two (I know, GASP!). Do they use the same threads as the standard faucets that come on towers or are they something different? Thanks! Want to put this faucet...

Can I ask a similar question regarding a starter? I just made a starter last night and I've made quite a few over the years. Occasionally I would notice some "activity" but I know its possible to miss it. However, this time I didn't get an indication I previously would get. After my starter...

Regular extract and grain brews can take 3-4 hours for brew day. Simpler kits take less time, more advanced/all grain takes a lot longer. I work 6 days a week usually 8-10 hours (often more) and a lot of times I need something to look forward to in order to make me through the week. Brewing...

Out of curiosity, who's BCBS was it? Was it Goose Island's? I've had the one they brew before. Holy carp! One sip has enough flavor to fill a six pack of regular beer. I saw that it was 13%ABV so I was thinking I should be careful. It took me almost 2 hours to drink it! I have 2 bottles left...

I've never added extra yeast when bottling. Some people say if it has been sitting for a VERY long time (I am guessing upwards 6months to a year) you may need to, but even then, it will probably just take a little longer to carbonate and if you had a beer that needed that long, a few extra weeks...

Don't fear the foam!

Dang. My LHBS keeps their hops out, un-refrigerated. I have brewed with them quite a few times and never had problems, but also have not had a chance to work too much with properly refrigerated hops.

I just chuck the pellets into the secondary. I spray the outside of the bag with sanitizer solution and use sanitized scissors to cut the bag. May be a bit paranoid, but oh well. The pellets will expand and form a nice inch bright green mush ontop of your beer. If ever you think your beer has...

I had a turkey fryer similar to yours. It was painted and when I ran it, the paint started burning off, creating lots of soot, ultimately plugging many of the vents for the flames. It was a mess that I was able to scrape up but also just burning cleaned it up a bit.

When I started going all-grain I only had the ability to do half batches (2.5 gallons). I also liked the ability to try different beers soon. I thought also going 2.5 gallons would save me time. I have found "smaller" batches take almost the exact same time. I save time: crushing grains...

Remember, fermentation doesn't stop when the bubbles do. The yeasties are still working away and cleaning up after themselves to help make the beer taste better. If you are set on the secondary fermentation process, let it sit for another week then transfer, but as youve seen most people now...

Yeah, can't do it with a specialty grain + extract brew. However, this may be a perfect time to start learning partial mashes. A partial mash should have enough enzymes to allow conversion of the oats - at least it did the first time I did it. Eventually it lead me to all grain! Partial...

Other than smell, I think this is proof that it really IS hard to screw up home brewing and have a completely undrinkable beer. Very amusing read. I would definitely say let some of those bad boys have a nice long sit. Could very well end up being the best beer you've ever had.

When in doubt, if the gravity is high enough call it "Imperial ________"

Alright guys, I got this one. The ONLY reason you should toss a batch is if you TASTE the finished product and it is UNDRINKABLE. Infected or not, the only reason to toss a batch is if it is undrinkable. Infected may or may not change the properties of the beer and sometimes you can "rack...

Haha, do I detect a hint of resentment in your voice? Great analogy!

I've never brewed a Lager for the simple fact I have no way to Lager it. Need a way to keep temps around 40 degrees or so and I dont have a fridge to do that.