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Apfelwein in a beef chili. Pork chops marinated in my Canada Day tradition, Maple Wheat beer.

Even the size of the bottles can come into consideration. The grolsch bottles I use in bottling hold 467ml, compared to around 350ml for a standard brown beer bottle. Understandably, I get less bottles filled...

I guess those tricksy animals are hotwiring cars to get their food now. :D

A bit of yeast nutrient when you add the yeast will take care of that problem. I put in about a teaspoon or so, and no rhino farts.

Going down into the basement storage to grab myself some graff, and SWMBO asks me to bring up one of the big bottles instead, as she wants some too. :rockin:

I suppose I'm missing something, or not understanding how IBU's are calculated or how hop utilization works. If the boil is a full volume boil, how does using 0.5 oz of hops give the same IBU's as a full oz of hops in a 3 gallon boil? Wouldn't that make the IBU's lower?

Another option may be a brew buddy.

I'm going to check if I can do this when I get home from work. If so, all those hobgoblin bottles I have storing until I get a bench capper won't be sitting idle any longer!

Hobgoblin bottles have the same problem, due to the bulb underneath the crown.

Thanks for pointing this one out! I'll probably try this one alongside the Maple Wheat I've been poking at. The maple wheat idea is thanks to sithdad's wheat beer reminder; I forgot those are meant to be drunk young. I think this will be in there as next in the schedule.

At the moment, I bottle.

Hoping for a bit of input from fellow homebrewers. I'm looking for some quick turnaround beers. I know Biermuncher's Centennial Blonde is a rather quick one (and already going in the fermenter) but I need at least 2 more that have around the same turnaround. Any input?

Count me in! I could use one of those. The bristle-brush I have is... lacking.

So I made this today, and hopefully, the water problems were what was causing the problems with taste whenever I tried it before; used some reverse osmosis water instead of tap water. 5-gallon batch, and got an OG of 1.051. Seems a little high. Unfortunately, also wound up with Munich malt...

PICARD, I need you! :D

Thing to keep in mind is, if someone uses bleach, better rinse the living hell out of it afterward, or you may end up with a rather disgusting medicinal taste in the finished product. ... learned that the hard way. Does aging ever take that taste away?

Does a vandyke count, or should I get to work on a bigger beard?

Opaque fermenters don't need to be shielded from the light, unless said light is raising the temperature of the fermenter too much. They keep the UV spectrum out of the fermenting goodness inside. If you were using glass/clear plastic carboys, then it would be an issue.

Technically, none.

I currently brew in the kitchen, with all my brew gear stored in my 'lab' in the basement; this is also where my carboys end up. However, due to the rising problem of 'hops giving SWMBO migraines during the boil', I'll have to get my outdoor burner sooner then anticipated. Means Spring...