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I'm in FTW

It burns at a lower temp...go easy on the darker colors.

username: twohands

~$500 one way or another isn't gonna make a difference. Now the refi to change from a 30 yr to a 15 year for the same monthly payment, shaving 9 years off the payout...THAT will help w/ the bigger home :D

Searching around here I found a "botulism thread" and a pretty informative post from Revvy - https://www.homebrewtalk.com/f11/botulism-50389/index3.html#post773813 Now, he's quoting a biologist who is a brewer, but the information presented is in concurrence with other research I have...

Yeah, I know. I have a kegerator, and the house really is TINY. Like 1300 sq ft w/ a wife, 2 dogs, and two sons (3yrs and 5.5 months). I can use the kegerator in a pinch, and my office holds steady @ about ~68F. Given that - you are voting for the boil kettle? :)

So it looks like i'm going to come into some $$$ via a work bonus, and I'm trying to decide what to upgrade. NOTE: My dad, liking and drink a hell of a lot of my beer, has offered to buy HALF of a conical when I upgrade. I'm trying to decide if a conical or a better brew kettle makes more...

What yeast did you use? I'd expect a few bits lower for most yeast such as d-47 and ec-118. HAVING SAID THAT - you can have dissolved CO2 if you have not -de-gassed or waited it out.

Craigslist + chest freezer or Sanyo.

Move it to 65F+ and give it a mighty swirl. RDWHAHB, wait 12 more hours, and give us some details on your brewing process if its not running in 12 hours.

http://www.mrmalty.com/starter_faq.htm http://www.mrmalty.com/calc/calc.html DME is a bit stronger than LME - I'd go w/ 11 G per 10 ML of starter. 110G per liter of starter.

http://www.mrmalty.com/starter_faq.htm http://www.mrmalty.com/calc/calc.html 10-11 grams malt per 10 ML fluid of starter for LME. Approximately 100G for a liter starter.

Thats not a bad idea - but the real issue is that to hit ~64 I occasionally have to run the AC in winter...

If it makes you feel better...I recently DID have an infected beer. Best guess was lacto from my two year old's fondness for sauerkraut and peeking in the fermentor.... It's kegged and is drinking fine.:mug:

Turn the wintertime heat in the house down to 64 degrees F - "So the homebrew won't have off flavors and fusels" when you are too cheap / to poor on space to build a fermentation chamber. :drunk:

*sniffle* - I'm no longer a crook...there goes my street cred... :ban::ban::ban: FINALLY!!!! :D :rockin: So we need to plan a party where we all bring less than the allotted 20 gallons to celebrate.

If you can't fish it out, then worrying about it is pointless. The alcohol will give you some measure of protection. RDWHAH

+100 If we have an altercation, I walk away, you follow and touch me...I'll touch you back. *DING DING*. That's not bias. That's assault.

I have one; I use it to keep my cold office temps from making ale yeast sleepy during the winter, or to help boost saison yeast (and some other belgians). It works well, and might be a solution to your problem, especially if you add some outer insulation to the bucket / better bottle. I can also...

So I did the standard juice + 2# dextrose with d-47. Fermented about 3 weeks - I cheated and gave it a shot of O2 at the beginning. I then added a medium+ toast American oak spiral for about 4-5 additional weeks and then racked off the yeast to a keg. This is GOOD - I really liked the oak...