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The same thing nearly happened to me. I made an EIPA that I wasn't terribly fond of. Added wood chips to secondary and didn't really enjoy the flavor they produced. I was about to toss it, but gave some to my two drinking buddies with the same disclaimers. Low and behold they both preferred...

This is the same technique I follow for my 1ltr starters. However, with the advice Jon Plise at the Concord morebeer "showroom" I've been using the aluminum foil set-up rather than a true airlock. Normally, I treat Plise's advice as gold. But I see that you don't recommend using just the...

Thanks for the reply skipdog. I'll swing by my local Lowes tonight and see what they have. :mug:

Two of the worst movies I've seen in years, like so bad they made me physically angry, were Wicker Man and Ghostrider. They both have something in common. You have two guesses as to what that is, though you likely only need one. :mad:

Same here. I stick to White Labs liquid and keep some dry around to save non-starting beers. I'll be honest, the only reason I use liquid is because I find it more involving. I'm currently only doing extracts as space is limited. Using liquid yeast and starters makes me feel more involved...

skipdog, After having my extra fridge break, I'm in the market for a smallish chest frezer to be used in the same manner as yours. It's a bit off topic, but do you mind if I ask what/where/how much for the unit you're currently using? Back on topic, I ran into the same issue back when I...

I recently learned this the hard way with my first hef. I use a 6+ gallon bucket as a primary and I still woke up to a decent sized mess the next morning. I'll certainly be using a blow off tube the next time around, even with the bucket.

I've been using starters since my second batch. My first batch, using a White Labs yeast, failed to start after three days and had to be saved with some generic dry pack I had around. It's not much work, 1/2-3/4 of a cup of dry extract, your yeast, and maybe a little yeast nutrient in a 1000ml...

My parents live in Carlsbad/San Marcos. Though the brewery recently moved from San Marcos to nearby Escondido, it's still only about a 10 minute drive up 78 that I'm more than happy to make every time I'm visiting the 'rents. I can't get enough of that place. Their new restaurant is...

B3 ESB. Everyone I gave it to loved it except my English dad. Go figure.

But you don't get to blow money on silly gadgets that way. Isn't that what this hobby's all about? :drunk:

Ooooh, that's a pretty sweet idea. I'll have to look in to that. :mug:

That's exactly what I do. I "catch" the warm water from my chiller in a 5 gallon bucket and use it clean up my mess later. That's what you get from a lefty california boy. :D Actually, for me it's less about saving the planet and more about saving my money clip. :/

I boil 3 gallons. I'd love to do more but that is the limitation of my stove/pot currently. Even 3 gallons is pushing it on higher gravity beers leaving very little wiggle room before a boil over :/

Sober and brewing on my own: 3-4 hours max Drinking and brewing with friends: 4-6 hours easy I brew to forget about my stressful daily life, so I'm never really in much of a rush.

I'm a fan of DIPA's so... 1) Blind Pig (Russian River) 2) Pliny the Elder (Russian River, now anyway) 3) Drake's IPA 5) Pyramid IPA and hopefully... 4) The More Beer Drakes IPA Clone I'll be brewing in about an hour. :D I like to keep it local.

Some people use ice water in the primary as their way of cooling the wort, so I wouldn't worry about that. As faber said, I'd be much more concerned about what the temp was when you pitched your yeast. -Chirs

I hope my first batch comes out that nice. Looks delicious. Kudos!

google-fu -Chris