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Fermentation temperature control, hands down.

Nice, thanks!

I'm a huge Superman fan and was PO'd by the mere mention of Batman being in the sequel. They could further develop Superman's character outside the realm of other superheros, and it would have been awesome. Now Affleck is just the cherry topping on an already ba$tardized sequel. IMHO.

Intoxicated

Nobody :confused:

Hey all, I currently brew 5 gallons but am switching to 2.5 gallon batches so I can brew more often. I was wondering if anybody had a recommendation for a 5 gallon pot to brew the 2.5 gallon batches. My current 7.5 gallon pot for 5 gallon batches is wider than it is tall, and I get a lot...

If you love the flavor, I personally would leave it. Fermentation will put CO2 in solution that can come out as the beer warms up, even without being carbonated. I would keg it and enjoy!

Yeah, that's not a problem at all. In fact it can be a good thing as it can halt further enzymatic activity and lock in your wort profile, depending on your sparge method. And if you enjoy the beer, then all the better. Cheers.

Sorry, I don't have a number. I just know some people with cappers that eventually wore out so I was tossing that out as an option. But I don't know how many bottles they did. I think it's more of a YMMV kind of thing than a hard number.

Very cool. I've been thinking of doing my own hops and here you run the entire gambit. Cheers! :mug:

And if you decide to stick with your current capper, you may want to look at replacing the bell. Those do eventually wear out and won't crimp the caps as well.

Surprise

a man realized that

which is another thread

Or are you just

Drinking a homebrewed IPA.

So with the timeframe you mentioned, I wouldn't worry about the splashing. That early in primary fermentation, yeast will clean up the additional oxygen pretty fast. It's possible that adding some 100 degree wort thermally shocked the yeast, and it may take them a bit to pick back up. You...

Awesome...hell, I'd be happy just standing there watching water boil on that thing of beauty :mug:

of the hotel kitchen

Lab