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Thanks zimman. I didn't have a chance to look at the kegs before buying them because the guy lives 2 hours away and wouldn't meet me half way. I figured shipping would cost less than the gas and 4 hours of my time for the round trip to pick them up. I thought that the possibility of being...

So, I bought a few 5g soda kegs from a guy on this forum and now I have some questions. First of all, there are a mix of the posts and poppets. They are: Keg 1: Type B liq post w/ type A poppet Type C gas w/ type A poppet Keg 2: Type A liq post w/ type A poppet Pinlock...

I recently began making starters and I'm three for three using a 1 gallon "growler". I've heard other people say that growlers throw the stir bar, but I've never had it happen. Cleaning may be easier with a flask, but if you're too lazy to rinse out a pot and funnel then I'd be surprised that...

I'm a relative noob so my beer is far from great at this point. That being said, it gets batter with every batch. I like to believe that eventually I will be able to produce a superior beer on a fairly regular basis. That being said, I completely agree with the statement that commercial...

I didn't think so. Thanks for the confirmation.

I started a brew on Sunday that is fermenting in an Ale Pail right now. Since it is winter and I'm in a crappy college apartment, I only have one place that holds at a constant 65F. Unfortunately that place is in my living room where the lights are on - not natural light, but house lights...

I have this kit and I'm making it this weekend. I was wondering what temperature everyone fermented at. I usually ferment at the low end of a yeast's range, which usually means 65F. However from what I gather, a lot of the character in this beer comes from the esters produced by the yeast...

Anytime you want me to try one of your brews you have my number -just give me a call man. Oyu should also look at contacting SODZ if you haven't already. Got any local/Ohio breweries in mind? I think Great Lakes would be an awesome place to get started.

Thanks dlloyd. I think I'm going to be conservative with the extract since this is my first time making a "flavored" beer. I think I'll add about 1oz, mix and then taste. Did you taste it from the bottling bucket before you bottled to see how strong the cherry flavor was? I'm wondering...

I made a couple gallons of cider using recipe variation and different yeast with my brewing club in October. One was made with whole, unpasteurized cider + apple mash. That one tastes great. The others were made with just cider, no mash and they are lacking comparatively. So, my buddy gave...

I understand where you’re coming from, but I respectfully disagree on a few points. First, the O2 exchange happens at the surface of the liquid, not at the bottom. So the wide base of a flask has noting to do with it. In fact, the neck of the flask is tapered so that there is actually less...

Do you have an estimate on how long it takes for the extract to blend in well. I know that it's going to vary, but I'm guessing that the late introduction of the extract will mean that it takes that much longer for the flavor is balanced out. So, ballpark?

I have a dark cherry stout kit from NB that I started yesterday and is fermenting away. The recipe says to add the cherry extract to the bottling bucket. I am wondering if this is a good idea or if I should add it to the primary after three weeks or so that the extract can sit in there and...

I just started a homebrew club at my college, so this post is very timely. So far I've scheduled a tour of one of the local microbreweries and gotten a place for us to hold brew days. I want to hve a shrt presenttion at each meeting that covers topics that the members are interested in - ie...

How big are the stir bars everyone is using? I've got one that is about one and half or two inches long and pretty fat. I do realize I'm going to get reamed for that sentence. Maybe the size of the stir bar increases the stability.

I skimmed through the post - awesome brew by the way - and I want to know if you all are still thinking about doing a webcast. If so give us the details on where to find it.

I think the cider slants will be OK (I made growth media out of salad dressing and agar in my lab) but put the cider yeast on a more conventional media as well. The cider slant may not have a good balance of nutrients (I know that slants are commonly made with minimal nutrients, but the correct...

Thanks for all of the feedback. I work in a microbiology lab, so I figured the main reason for flasks was the heat resistance so that you can use them to boil the starter wort and cool it in the same vessel, keeping everything contained. But as far as home brewing goes - nothing is really...

Is there anything special about flasks that make them better for starters than other types of glassware - a growler for instance. This is probably a pointless question since I just proved to myself that a gallon growler works just as well as a 2L flask. There is plenty of room so that there is...

It might be that the sugars in the grains - which were now exposed because the protective hull was broken - pulled water from the air. In general sugars readily bind up water and it seems to me that grain sugars in particular tend to do this. This is why DME clumps up as soon as it sees even a...