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Nope. Is it still open and a good place? I'll probably try to check it out. Thanks for that site passedpawn. I'm reading it now. :mug:

Thanks, boo boo. I'll certainly check that book out (hopefully my library has it). Dantodd, thus far I've been lucky that I have space in my house that stays consistently at 60-65 degrees but nowhere that's going to be at lagering temperatures.

So I have five extract batches under my belt (1 from a kit, 2 from recipes, and 2 from scratch) and I think I have the extract brewing process under my belt and have made some winners and I want to try something new. I want to try to make some lager. I got into the hobby to make good beer for me...

I think you are only really a beer snob when you feel the need to impress everyone around you with your knowledge of and taste in beer. I'm gonna give the cold glass a try. That never occurred to me, actually. I always thought it was either frozen glass or room temperature glass.

On my first batch (an APA), I was having trouble siphoning the beer from the primary into the bottling bucket. I sucked on the tube to get it flowing and got some in my mouth. Without thinking, I spat it into my bottling bucket. It freaked me out. The beer ended up being fine.

Thanks guys! Johnny, I grew up in Stony Brook and now I'm living in Setauket which is on the north shore

I found it searching when looking for an article about how to tell fermentation is happening, because on my first batch I wasn't sure it was fermenting because of the newbie induced lack of patience.

I'm on LI out in Suffolk County. PS. Giants RULE!

Howdy guys. Figured I'd say hello! I just started home brewing and so far have two extract batches done (a pale ale kit and a brown ale from a recipe somewhere, both came out pretty good) and I will be brewing my third (going to be a cream stout) this week. I'm looking forward to getting the...