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I'm happy to say I took nearly a 6 month hiatus from brewing and I'm brewing today! About to start up the chiller. It feels great. Lots been going on with getting married and some family concerns. Sometimes you forget how relaxing and great of a hobby this really is. Anyone else brewing...

as much as i didn't really want to hear those answers, I appreciate it. I'll have to keep looking for a regular compact fridge. Thanks.

I just found a 30 bottle wine cooler on craigslist real cheap. I like the looks of it but want to use it more as a refrigerator for behind my bar (yet to be built). Do these wine cooler's get cold enough like a regular refrigerator for beer, soda, mixers, etc.? It is about the same size as...

I've been brewing for a little over a year now and I've got a question that I don't think has a specific answer. I've brewed beers that are a bit too sweet, and beers that are a bit too harsh on the bitterness from time to time. For the most part when I brew a style I try to stay within the...

kinda ashamed to say I didn't know that they came apart. Well I'm looking at one now all taken apart. All seems well. I'll just give it a good soak and hopefully that does the trick. Thanks for the responses

I have ball lock QD's and have been using them for about 6-9 months now. They used to slide right onto the post and come off quickly and easily as well. Now they are much more difficult to remove. It seems they pop up slightly and then it takes a lot of effort to pull them off. Everytime I...

Thanks for the replies. I was just over thinking it. It was 2qts of 1.044 extra light dme. I just added it fully and that is that. As for not enough time, you're correct I could have done it in several hours, but oh well I didn't

Will a 2 quart starter have any ill effects or off flavors in 5 gallons of wort? I don't have time to let the yeast settle and then pour off the top quart or so of oxygenated starter wort. Anyone do this type of thing regularly?

haha, I tried to be quick to edit but you beat me to it...sorry bout the size

Thought I'd post what I'm brewing tomorrow. My second version of a dusseldorf altbier. Dusseldorf Alt II 7-C Düsseldorf Altbier Size: 5.25 gal Efficiency: 75% Attenuation: 75.0% Calories: 172.13 per 12.0 fl oz Original Gravity: 1.052 (1.046 - 1.054) |===================#============|...

I think I came up with a solution... I plan to drink slightly more homebrew than in a normal brew session, which should make up for any distress incurred from a stuck sparge. :tank:

I've got some pvc (not cpvc) that I used for a blow-off...Could I cut some holes/slots in that? If I removed my SS braid and used the slotted pvc instead (similar to the copper manifolds that people have), would that be better? Or too much work, just use the braid?

Yeah my cooler has a SS braid, so I guess we'll see how it goes. Maybe I'll figure something out. Enjoy your brew day, I'm about to open the flame for my strike water.

Both brew stores nearby are out of rice hulls. I'm brewing up a hefe with 6lbs of wheat and 4 lbs of pilsner today. Anyone have any tricks to make my sparge go a little smoother? I've never not used rice hulls with wheat beers...am I in for some trouble?

I saved this post and wanted to remark because I have also done this little experiment of adding a bit of yeast to the bottles. I cold conditioned an altbier for 2 months and wanted to submit it to a homebrew competition. Well, being that I was crunched for time, I had exactly 3 weeks to...

I'll have to check that one out too. Thanks

There is a great podcast with this topic specifically discussed. Check out: http://www.basicbrewing.com/index.php?page=radio Scroll down to March 22, 2007 "Sanitizing with Iodophor." This really put my mind at ease with this stuff. I realized if used properly iodophor is a great no rinse...

Anyone have any links or resources of good background information on brewing belgian style beers? Thanks.

forgive my ignorance, but what exactly is an "upward infusion." Is that just another way to say "step" mash?

Count me in for 5.5 gallons of the Haus Pale Ale. I brewed it last night and it's fermenting like crazy right now. A bit on the high side at 1.053, but I really look forward to it when it's all done. I find that it's fun to make complex beers with decoction's, step mashes and specific...