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Nice work Jester! That thing is amazing. Mine is in the works and I was curious how you attached the top to the freezer lid. I've gone through this thread twice and couldn't find the answer.

Thought I should post a link to this! Tons of stuff for cheap! http://sandiego.craigslist.org/esd/gms/1459542902.html

Hey everybody! I need some help...I want to build my brother a kegerator for X-Mas and put a keg of Hoegaarden in there. Apparently import kegs are 13.2 gallons....is that gonna be a problem? I have never made a kegerator before and I don't want to build a keezer (already saw that awesome...

+1 for the pump... I had the 50 ft coil w 25 ft prechiller and it would take 30-60 min to pitching temps. Pump takes less than 30 min

Hopbursting!! Thats the one!! AleSmith claims: Now the low cohumulone thing is what interests me since some of the popular flavor/aroma hops such as Cascade have rather high cohumulone levels whereas the 'clean' bittering hops like Magnum and Warrior have lower cohumulone levels. Later in...

I know there is a term used to describe getting most of the IBUs in an IPA from late hop additions (primarily flavor/aroma). I believe this is a technique AleSmith uses for their IPA. Anyway...how should the IBUs be distributed? I know it takes way more hops to achieve an acceptable level of...

I brewed at a local brewpub in San Diego recently and they buy all their grain in bulk and pre-milled. They store it indoors at room temperature for long periods of time (probably months). So I wouldn't worry about it at all. Like everybody else said...just keep it dry.

I had the same problem and simply moved my primary up on my bottling platform and bam! Fermentation started up after being stuck for over a week at 1024. Got down to 1016 in a few days. Shake it up, shock it with a higher temperature (maybe 80F) and you might have some luck. I fermented mine in...

I want to make a Belgian Pale...but I have some homegrown grapefruit that will be ripe soon and thought it might go well in a pale, dry belgian. How do I add fruit to this and how much? In the boil, primary, or secondary? How much so that I get some sweet bitterness but not a 'fruit beer'...

I just use a big bucket that I found at the grocery store...its normally used to hold ice and drinks at bbqs. Fill it up 1/3 the way with water and stick the carboy in there. Then have frozen bottles of water in the freezer and add them as needed. Easy and cheap.

The blonde will be a crowd pleaser! I make a wit which everybody seems to love. Plus people seem to see a 'dark' beer and immediately don't like it (Irish Red). That should be fun! I'm going to a wedding tonight that is going to have kegs of Stone!!! Can't wait.

+1 Invest in a wort chiller and a hydrometer fo sho! I think Jamil said that he uses Iodophor for his fermenter because he thinks that the residue from Star-San kills head retention. I haven't had this problem though. I sanitize at the beginning of my brew day to let the foam settle...

I just sanitize a small pot and scoop out the wort and pour into a sanitized funnel. When the kettle is light enough I will just pick it up and pour. I don't care about trub. Then oxygenate with oxygen tank that goes through an inline filter and out of a .5 micron airstone. And voila!!

Yea you are right...lots of those pesky oils. They do provide good mouthfeel though. I've found that flaked wheat is great to increase both head formation and retention. But I've heard both flaked barley and rye can help too. Don't forget about the carbonation...stouts typically aren't...

Actually, I think oats have oils that kill head retention. I don't think that they have the same effect as flaked barley with regard to head formation and retention. I read this somewhere so i actually have no experience but I believe adjuncts such as rice, corn, oats, etc are no good for...

I have been diluting my water with about 1/3 distilled and adding salts and what not when necessary. Beers taste great! I use the BeerSmith water profile thingy to help me out sometimes too.

I'm entering this into BeerSmith and its closing in on 200 IBUs...still with plenty of Warrior additions left to input. Is this right? .25 oz of each is a lot of hops and thats fine (I just wanna be sure I'm reading this right since the 'clone' everywhere else claims a total of .25 oz of hops...

I pulled this off another thread (again): Start Fermentation at 71 degrees and let raise to 74. Dry hop in secondary at 71 for 3-5 days, then cool to 32 degrees. Is this true? The preferred temp for that yeast is something like 66-70...seems like 74 is too hot

I just copied and pasted this recipe from another thread...is the hop schedule wrong?? Hotspur: you are saying .75 oz. every 7.5 minutes while mine claims .25 oz. Just a hunch but .25 oz. kinda seems like too little but I'm not sure.

Well this is the clone: 5 gal OG 1.088 FG 1.021 IBU 90 SRM 13 ABV 8.7% 16.5 lbs Pilsner Malt 1.66 amber malt 2.00 oz Amarillo 8% AA 90 - 0 minutes .62 oz Simcoe 10% AA 90 - 0 minutes .53 oz Warrior 15% AA 90 - 0 minutes 1.00 oz Amarillo Dry .50 oz Simcoe Dry .50 oz Warrior Dry Irish moss...