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RDWHAHB. Revvy taught me that beer is surprisingly difficult to screw up.

Davesrose, seeing as how you are in the Atlanta area...would I be correct in guessing that your intro to craft brew was Taco Mac? Either that or Brickstore...I know it sure as hell was mine, and I love 'em every day for it. :)

Right there with ya. I started naming my brewery after an Army acronym I picked up in Balad, Iraq....Bohica Brewery (bohica - bend over, here it comes again). That acronym originates from instances where you get screwed...for instance, you have been out on mission for 3 days with no sleep...

So I have 6 batches under my belt now. All PM. My 4th, I recently bottled and had a sample of 4 days into bottle conditioning. Well, to my suprise, I tasted alcoholic bubblegum. Yup, it was nasty. Now I have read plenty of posts here about that off flavor, and I have already identified...

You also have to remember, businesses don't pay business taxes. Consumers do. The job of a business is to be profitable. In order to maintain profitability, they pass the tax onto consumers ala higher prices for goods and services. Thus, consumers who have witnessed stagnant wages, higher...

I would laugh about this if it wasn't so dire. The govt always thinks they can just raise taxes to gain revenue while telling us to do with less....why don't they take their own advice? Think about it like this... 10 guys go to a bar. They decide to use the graduating scale of taxation to...

I'm down in Newnan. Only been here for a year, transplanted from TX...so I really have no clue where anything other than Peachtree City, Fayetteville, Newnan, and Atlanta are :p Except Columbus, but that is only because I was Army for 6 years.

Well so far there has only been one casualty of war...after I bottled my IPA, one of the soldiers fell to his demise on the kitchen floor. Moment of silence please, as I commence taps on bugle. OK...so apparently one of my six pack carriers was wet on the bottom, so it fell through. Only one...

So today shall be a busy day indeed! Gotta rack SWMBO slayer to secondary, gotta bottle my Little Hoppy Monster IPA, then on to cooking another APA! Anyone else got some brewing planned for today?

God I have to get more carboys. 2 is just not enough, I need to fill that pipeline! I hate having a batch bottle conditioning, one in secondary, and one in primary...but none to drink. It has been a sad few days for me around here. I think that was because I had just started not too long...

Heehee...the gov't makes me laugh. They tell the people to do more with less money, but when times get tight for the gov't, what do ya do? Raise taxes! So why can't we tell them to do more with less...after all: by the people, of the people, for the people right? Everybody loves bloated...

That is also sounding like it will have a high OG. What strand of cooper's yeast is that? If you don't have the right yeast for a high grav beer, it will have a hard time adapting to the habitat.

Aeration is key. If you are doing a partial boil, aggressively shake the 2 or so gallons of water you already have in your primary fermentation bucket...that should add suffecient O2 to the water when you pitch the cooled wort.

1.019 sounds like it is damn near finished, which means you shouldn't be too stuck. Let it ride for a few days, then update us with another measurement.

Beer is suprisingly hard to screw up. RDWHAHB.

Green beer. RDWHAHB. Give it time to mature. Patience is a virtue in this particular practice.

I put my primary in a water bath in the guest bathroom to keep it cool. After a night of sitting in the bathtub with the door closed, I woke up to discover an awful smell. Initially I blamed it on SWMBO (bad mistake), and she blamed it on the brew. Utilizing my man pride, I promptly defended...

Don't trust the airlock. Hydro readings are the best way to judge fermentation. If your hydro readings stay the same over a 3 to 4 day period, fermentation is more or less completed, ready to bottle.

+1. Boil it, cool it, freeze it. Sanitized water can def. cool down the wort. If you are like me, however....you buy a 20lb bag of ice at kroger and give the wort a nice ice bath. I have brought it down from 212F to 68F in an hour with continious(sp?) stirring.

Schweaty is dead on. A tend to alternate, I do one batch 1,2,3, then my next is 2,2,3, then back to 1,2,3. It helps me rotate my batches until I purchase more carboys.