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So much this. We generally take turns but due to brewing I get quite a bit more than my fair share.

Well this certainly makes me feel even worse about my pulley on the garage door rails and folding table I use! Looks great!

The mash was actually left alone and lid left on; the temps were observed w/ the kettle thermometer on the side. I'm wondering if maybe the drop is not uniform though, and there are cold/hot spots, and if doing a stir at the end and checking temp would have shown less of a total temperature...

Happened upon this so thought I'd share was my last experience w/ my reflectex (single layer) insulator: start – grain in @162F, after grain in 154.5 *Added a circular insulator laid on top of mash/water to reduce dead headspace from large kettle 23min in – 151F 33min in &#8211...

I have the same kegerator and had to adjust some things when I got it. How long is your dispenser line (I make mine ~6ft), if you're using the stock stuff they give you it's definitely a bit too short imo and will generate more foam. Have you tried adjusting the thermostat in the back? It...

Lagunitas Bavarian-Styled Doppel Weizen. Yum.

First and foremost, temperature control as others have mentioned for lagers, and remember that even though your ambient environment temperature will be at a certain level, it doesn't necessarily mean that's where the beer will be. From my first pilsner experience, I would definitely recommend a...

Just sent to my Kindle. Thanks for posting!

This is essentially it for me...toss in some reading about beers, complaining about some beers, and some swmbo-distraction tactics and that's about it! :)

If you're heading to New Haven I recommend stopping in at Delaney's. Not a brewery but a vast selection (well, vast for CT :) ) on tap and in bottles and decent grub (http://www.delaneystaproom.com/beer.html).

I picked up one of these recently for $75 as did a friend. He wants to try it now so I'm going to go halves with him, and then cellar mine for a few. Mmm...can't wait.

Ditto. I'm anticipating the move to AG will come soon for me though :).

When I was up in Waterloo on business, I asked the "liquor control board of so and so" if they had any beer in the 8-10% range as I wanted to kick back after work that night...I thought I had two heads from the look I got...the best I found was a lone dusty bottle of Chimay. Aside from the...

Same here, I wasn't expecting it either. Was still entertaining I guess, but I ended up going to read a book half-way through the episode :/. I kept wondering when "they were going to talk about beer" in detail, not play "hide the dip tube".

Doing a blonde this afternoon from Classic Styles...hopefully SWMBO doesn't leave the tap open again and spill this one on the floor too :(.

Having had this as a problem with previous kit beers that all had the "same flavor", and now not having that problem (while still doing extract) after I clamped down on fermentation temperature...makes a world of difference!

Ditto to this, I just got back from my run, paying for today's "beer tax" as I like to call it. :mug: In the end it is calories in vs. calories out, the grim truth (unlike what some disciples of Gary Taubes et. al. would have you think). It sucks, but ya just have to find a balance, and cut...

Sounds like an awesome time. Likewise most of the tours I've been on have been pretty basic, sounds like you got to see all the good stuff :).

I just did my first outdoor batch with a Bayou this last weekend...never realized how fierce a real boil is! :) I do wish I had a slightly larger kettle though (have 32q), with 7 gallons adding extract takes me over the edge :(. I can live with 6.5 for now though.

Off to the gym, then getting ready to test out my new propane burner and full boil today with a classic american pilsner...can't wait!! So long electric kitchen stove!