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thanks for the replies, i'll try closer to the forceful(high volume) end of the spectrum on the next batch

Hey fellow zymurgists, help me out please. For optimum heat transfer between the cooling wort and the water flowing through the chiller, should the pressure of the water from the faucet be high (forceful) or low(a trickle)????? Thanks in advance, joe

thanks to all who replied, i do practice the 1-2-3 method, and i fear, based upon opening a couple other bottles that had what i would call normal carbonation levels that i did not mix in the priming sugar water thouroughly. live and learn, and thanks again

i just opened my first bottle of my latest batch. it is a pale honey ale, and it is the first batch that i have put into a secondary fermenter. the clarity is great, and the trub in the bottom of the bottle is almost non-existent, however, it is lacking the amount of carbonation that i have...

thanks for the feedback and the link to the old thread. my LHBS sold me the same kind of metal caps that came on the growlers originally, and they do have an opaque rubber seal. so i think i'm gonna try it :rockin:

a local brew pub sells beer to go in 64 oz. growlers. my question is, if i manage to get new caps for them and sanitize everything appropriately, can i use them to bottle condition in? will the large volume have a different effect on carbonation than that of the 22 oz. bottles i usually use?

how about a scotch ale. something along the lines of a McEwans clone?

how about a nice belgian tripel?

i work afternoon shift(2:30pm-11pm), and the wife works bankers hours so she is in bed asleep when i get home at 11:30, and i'm usually up till about 1-2am. we only get to fall asleep together on the weekend nights that i don't work. as for "makin bacon", i will wake her when i get home or she...

sorry no thoughts on the yeast choice, just a not-so-fond rememberance of my first smack-pack experience. 1)go to LHBS to buy smack-pack for belgian tripel, 2) bring home smack-pack, 3)smack the pack too hard, 4) clean yeast slurry off of laundry room walls, ceiling, and floor, 5)laugh through...

i don't use anything other than hot tap water and a 90* carboy brush. cleaning directly after racking to secondary/bottling makes it a worry free easy cleanup

i ordered one from more beer about 6 mo. ago, and it turned but really well. perfect color, nice mouthfeel, and great taste, even the swmbo liked it:rockin:

i also have a chillier than usual basement, and after some net surfing, found out about the "brew belt". when it came to the house, i was geeked to try it so i brewed a batch and let it ferment without the addition of the brew belt because i figured the fermentation would raise the temp to just...

no sweat dude, be sure to keep us updated if you go for it, i'm a big fan of the bigfoot myself, and will probably get the extract version soon

i'm not into AG, so i don't know about the cooler question, but i do know based on a recent personal revelation that Austin Homebrew Supply has a Bigfoot ingredient kit for both unmilled or milled AG($14 less than the extract version of the same kit).....enjoy:rockin:

thanks a lot fellas, i'll be giving AHS a try for my next round of kits. BTW, when i do want to use a liquid yeast, i just go to my LHB store, its only a mile away (joy) and they stock a large variety from both white labs and wyeast. gottta go now, it's beer-thirty

i have been extract brewing for a little more than 1 yr( 7 batches), and have ordered all my kits through MoreBeer. I have been very satisfied with the quality of the ingredients, customer service, and finished products. after noticing a reference to AHS on a thread, i looked at their site and...

you have to ask yourself, "who benefits?"

when i get a scorch mark in the bottom of my stainless brew kettle, i just use a 3M green scrub pad without soap and they come right off

i found it helpfull to suppliment what the directions in the kit said with what i learned from reading how to books