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Flat licorice and black currant. I am trying to make it through the bottle, but since I poured a 2012 at the same time, that tastes pretty good, it is going to be hard to do.

Just picked up a sixer of 2012 over the weekend, and am drinking the first one of those now. Resiny, raisins, licorice are a few of the tastes that I am getting. I drank a sixpack of Lagunitas Hairy Eyeball some months ago, that was really good. Anyway, when an occasion occurs, I will be...

A swamp cooler is a barrel that you place the fermentor in. Then fill it with water, maybe 1/3 of the way up the fermentor. An old T shirt or a towel wrapped around the fermentor hanging down into the water, and a fan blowing on the t shirt/towel to evaporate the water and chill the fermentor...

Are you wrapping the teflon in the correct direction? Hold the fitting in your left hand, start the tape on the bottom of the fitting, bring it out towards yo, then over the top and down the back. If you wrap it backwards, it will "unspool" as you thread it together. 6 or 8 wraps should be...

The general consensus of the poll seems to be that I should drink it now. To be honest, I haven't drank a barleywine since the time that I put this one up, and I didn't like it then. My "beer palate" has definitely changed since then, but I would hate to pour this beer and not enjoy it, which...

I have left wort out to cool down overnight several times. And I have also transferred to the carboy and used water baths with frozen water bottles over 24+ hours to get down to pitching temps.

OK, poll options are up now. Thanks for the feedback so far!

I went through my bottle collection today, and found a 2002 bottle of Bigfoot Barleywine that I had forgotten about. IIRC, a friend who originally introduced me to craft/microbrews gave me a couple of bottles of Bigfoot. I couldn't finish the first bottle, and so stuck the second bottle up...

And it would please me greatly if the water from the Santa Fe was made into beer instead of drinking water. That way, when the drunks spilled their beer whilst tubing down the river, it would be a complete circle. Plus, glass beer bottles sink to be bottom of the river so that we can clean them...

My experience has been that it seems to take a week or so less on average to get my beers to the "good drinking" by stretching the primary from 3 weeks out to 4. With a 3 week primary, it was taking 2 weeks to be drinkable, 3 to 4 weeks to be really good after bottling. 4 weeks of primary has it...

Didn't see anyone respond to this, so I will. Warmer beer cannot hold as much CO2 as colder beer. So as beer warms up, it will tend to release CO2, which is probably what you were seeing. If the hydrometer reading isn't changing, the beer isn't fermenting.

I don' wanna grow up, I'm a BIAB kid! OK, so maybe I DO wanna grow up, at least a little bit. I have brewed somewhere around 35-40 batches, over probably the last two years. The first several were extract, with a PM batch or two thrown in. Long story short, I "graduated" to all grain...

If it is clean enough and does not have scratches for germs to hide in, I would think that it should be OK for a primary fermentor. But I would question using it as a secondary, especially for months. I doubt that the lid seals out the air all that well, so I would worry about oxygen getting...

I don't know if the piping being that much lower than the pump is an issue or not, though I suspect not. But if it was, you could always pipe the union in on the horizontal section of pipe and shorten the vertical sections considerably.

I use a method similar to this exclusively. I heat my water in my single pot, transfer to a cooler, mash in a bag, then heat water and sparge in the same single pot. I too noticed the large amounts of trub in my fermentors. So I have started leaving the wort to settle in the kettle for an...

Thank you, those are some very reasonable explanations. Of course, none of the above apply to me, I am the perfect customer.:D I will still continue to buy from this store, as they at least act like they are happy to see me when I walk in. (Couldn't have anything to do with the bottles of...

Could you explain what it is that I am not considering? I am somewhat miffed about this, but if there is a good reason for their pricing structure that I am not grasping, I truly would like to understand that.

I just found out that the homebrew store I have been going to charges more in-store than when you order and have them ship it to you. Considering that they fill and ship their internet orders out of the very same building, that you have to weigh and bag your own grain, etc, I just don't see...

Taste the wort. Is it sweet? If so, you have conversion. You can also put a small amount of wort on a white plate and put a drop of titriable iodine or iodopher sanitizer on it. If the iodine stays red, there are no or at least very few unconverted starches present. If it turns blue, you don't...

No. Leave the sediment alone, just sample the wort itself.