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Having been a part of many collaborative efforts, video, and otherwise, I am amazed at how well this project came together....Good work everyone, especially our fearless editor. I am proud to have been a part of it, and everyone I have shown the video to likes the result, including my local...

Pretty sure I'll be drinking on Sept 3rd too.....got allll my bases covered here:mug:

Nice! Overall flows pretty well. I don't envy you having to try and do the noise reduction to smooth out the audio, but some inconsistency was expected given the context. Thanks for your work on this

This is a very useful and timely thread. Not too long ago folks from my local club brewed a Belgian dark strong that was then aged in the club bourbon barrels. Yep....its tasty I am about to attempt to approximate this with my own batch and some oak chips. I just bought some today (LD...

I used cheap apple juice from the grocery store knowing full well that something better might make a better product, but that's all I could get a hold of. In terms of the hops, I will probably try that at some point, but honestly it doesn't make any sense to me that something bitter balances...

I just kegged a batch I made without hops. I used the extract and grains though. It is very sour and I am now experimenting with samples to see how backsweetening might help cut the malic acid twang. Will the sourness mellow over time? I pitched S-04 and fermented for 4 weeks at 65*...

I am not an electrician, and I don't even play one on TV. many of even the most rudimentary stud sensors have a feature that detects current running through wires in the walls, so you could try that. did you at least wire nut the ends of all the loose wires in the boxes while the walls were...

putting it in bottles after only 5 days is not going to stop the yeast from eating the sugars, but it may (at best) give you VERY carbonated stuff that tastes just like your first batch did after the fermentation was complete, or (at worst) shower your storage location with glass and alcohol...

stir bar from a starter?

I use 1 cup per gallon in secondary, other folks use less,. do a search fo watermelon...lots of good info already discussed

My parts are done, but I forgot to upload...will do so tonight

If you use distilled water (so dissolved minerals in your water don't effect the PH) your Star-San will last almost indefinitely as long as it doesn't get contaminated with too much other crap (wort, crusty mash paddle gunk etc.) as long as the PH remains below 3 I believe, and the Star-San...

I went to a beer festival last night that wasnt strictly craft brews. The BMC vendors were showcasing some of their pseudo craft brews, anyway the stout on offer from Anheuser bush was "Bareknuckle Stout" it was terrible Bare Knuckle Stout - Anheuser-Busch, Inc. - BeerAdvocate

I got them for free and I have 3 glass carboys, one BB, and three ale pails as well, but more is better

I recently acquired several Nalgene carboys of various sizes but they are #4 LDPE. like these: NALGENE® Wide-Mouth Carboys with Handles - Lab Safety Supply I have read all the previous threads debating theories of oxygen permeability etc. but no one ever said "yes I did that and it...

when using The Propagator packs you are supposed to make a starter, that is what they are for. They don't have a high enough cell count for pitching directly into 5 gallons of wort regardless of whether or not the pack is swollen.

I haven't seen a real poster like that (though I wouldn't be surprised) you can create your own here: Obamicon.Me - Home here is mine:

<------ Jealous

This is actually what reawakened the part of my brain that thought "wow, I should do that homebrewing thing again" six weeks and 50 gallons later.....here I am

I have found that my multi-pattern garden hose spray nozzle works wonders for cleaning just about anything. The high pressure jet setting is just the right size to fit dip tubes, hoses, racking canes etc. and produces pressure far beyond the sprayer in my sink. so much in fact that I have to be...