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And, to make it more weird, you will "ferment in a 20 degree room?" REALLY? That far below freezing? Is this some bizarre kick ass lager I've never heard of, or are you totally crazy? Wow, this sounds like an antifreeze whiskey or something? Most of your ales ferment in the 60-70 degree...

An 80 qt aluminum pot? Really? Dude, that's a 20 gallon pot. Seriously? Then you wrote: I am making a 5 gallon batch... Ok this seems normal. Then - in the next sentence below that, you wrote: 5 litres in the pot. Hunh? Clarify your measurements - or - really- you are in for a heap...

Burgs, dude. Its going to be fine!

Dude. 10 years old? Are you f'in kidding me? Throw that stuff out. Start with some fresh stuff. At least with fresh ingredients you can start on a level playing field.

One hundred and three PAGES worth of posts? Dude...FlyGuy... you da man!

Welcome to the Funny Farm...the view is nice, the beer is fantastic! Huzzah! Jim in Bothell

So... I'm following a particular ESB recipe which instructs me to rack the beer over to a secondary bucket and add 1oz. of 4.5 alpha dry hops. Which I have done. I don't see where it instructs how long to let this ferment...but I'm going to let it do its thing for another week, maybe two...

Red strip, red stripe...whats the difference : ) A serious copper scrubber with star san x 2 and some elbow grease will kill a paint label.

I'm with chefmike here - pop all the caps...I'd let them sit for an hour and recap. Unless I missed something here - what was the amount of corn sugar/ cane sugar use added to the original volume before bottling?

One week in the bottle is simply not enough time. I only know because I did the same thing on my first batch : ) Once you fast forward to day 21 in the bottle, you will have some great carbonation when you crack one!

Gorgeous looking IPA!

I like the first fish, a Mad Looking critter for sure. If this was a cabezon, then I'd say HECK yes he is pissed off. My beer falls into a "happy / drunk Monk copying a text somewhere in Tibet" category. So more Buddhist and not angry at all. I mean really, if you are drinking beer and you...

Its in the sanitized fermentation bucket, with a sanitized airlock in place. Pitched the yeast at 76 degrees. From what I can tell - in an all extract world so far- is IF you can bake a cake, heck Bubba, you can make beer. It's incredibly straightforward. Aside from the extra...

Sanitize everything at one time in my extra 5 gallon bucket. Last time I did everything separately in a little bowl. I agree - I used my very clean and sanitized sink ( both sides) to keep things super clean. I filled each side w/ about two gallons water and added 2 tsp bleach to each side...

I just bottled my first Pale Ale today...I used 22 oz bottles, and I'm staring at some 26 bottles of this stuff. I tried to drink some "extra" beer in the bottom of the priming bucket - just to taste a green beer... and about an hour later I spent 30 min. in the bathroom...mmm, well, let's...

Sounds perfect... Or its liquid drano that kills some brain cells en masse?

Just scored 33 brown bottles (22 oz. size) with cardboard carry box. Craigslist for free! Mmm, beer.

Hmmm, good points. So, I see the question as: "Why do we brew beer"? Two answers - One - because we are tired of the crap sold in most stores, basically its flavored bottled water. No joke here, Miller Genuine Draught gives me headaches. And TWO - because we can!

Buying a secondary fermentor / priming bucket and racking cane before SWMBO even notices direct deposit Fridays... Mmm. Beer, it's whats for dinner.

Brew another batch. Soon!