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You wouldn't happen to have the details of the Beaglebone stuff available. I'm looking into doing something similar, but I'm playing around with Arduino, Raspberry Pi and Beaglebone stuff.

I really don't think that the brew pot was the cause. I used my brew pot for my most recent batch and it formed fine. I thing that increasing the rennet may have been the solution. It could also be that you didn't wait long enough.

That looks awesome. I've only made cottage cheese so far, but soon I'll move on to Monterey Jack and cheddar. I have to get my press built first.

Also, what size did you go with? I see them starting at 4 bottles, but I think that would likely be too small.

I bought one of the cheese making kits. I doubt I'd buy it again. It has a cheap thermometer, a cheap cheese mold, a booklet with several recipes, cultures, rennet, calcium carbonate and cheesecloth. If I was to do it again, I would buy the ingredients separately. I didn't use the...

Thanks for the info on this, I'm "shopping" for a burner and the KAB5 was on the short list. I'll take a look at the other ones that are available.

You can buy yeast energizers at your LHBS. These often contain some dead yeast, (yeast hulls). This is usually used in wine making, though. My understanding is wort contains enough nutrients to keep the yeast healthy and happy.

I think that DME is easier to work with than LME. With LME, you have to make sure it's all mixed in, it sits on the bottom until it's stirred in. With DME, you know when it's stirred in properly, there won't be a bunch of clumps. As for the Irish moss, don't worry about it. It's for...

Looks cool. Only thing I would question is the temperature strip. Plastic is a poor conductor of heat. Would it give a temperature that's within a few degrees? It very well may, but I don't know.

Good luck with the brew. I've never done a cream ale, but it's on my short list. My first was a porter. I figured that if it didn't clear all that well, it wouldn't be a big deal since it's a dark brew.

First, welcome to the forums. Lots of good info in here. Do you have a bottling wand? If so, just fill the bottle until it's full. When you take the wand out, there will be the right amount of head space. You should end up with about 3/4 of an inch of head space.

I was looking around at what some others use in the brewery and came across something that the page owner indicates is a keg. Anyone know what this really is? Would it hold pressure? Is this something that only exists in Europe? What's it called? I have e-mailed the page owner asking...

Looks like that's closer to Chicago than to Indianapolis. If you plan on bottling, make sure those new brews you try are not in twist tops.

It may just be the time of year. The Home Depot near my house carries a lot more insullation in the Fall than they do this time of year. As for the chiller, how steady will one of these things keep a full carboy?

Whoa, I think I get it. So, when I look at a recipe that says 8.25 AAU of Centennial (12%) 8.25/12 = .6875 or about .69 ounce of Centennial Or 3.75 AAU of Cascade (5%) 3.75/5 = .75 ounce. Now I don't want to get a bunch of different hops, but what is a good selection to keep on hand? I...

I picked up a copu of the BYO 150 Clones. Looks like some stuff I want to brew. In trying to understand more about what I'm brewing and not just following a recipe, I have some questions. I'm not sure how to figure out the amount of hops to add. Each of the recipes AAU listed for the...

Obviously some great reasons to do it. Now I have to ask, with getting the 31 batches, where do you store it? Keep it in the fridge? I don't have a spare at the moment, and I don't think SWMBO wants a bunch of yeast in the main fridge. Also, can you sanitize the tubes that the liquid yeast...

That's pretty cool. It says it takes standard O2 tanks from the hardware store? I didn't know you could get oxygen tanks at the hardware store. What's a tank cost and how long does it last?

Nice to know the 3-3 method is there if I need it. But I have someissues siphoning the beer off the trub without sucking up some of that trub. So for me, 1-2-3 really helps keep things clear.

What do you keep on hand for this? I see Nottingham mentioned all over the place. Would that be the yeast of choice for you? That's what I bought as "back up" yeast to keep on hand.