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Thanks! I'll post how it turns out.

Awesome. How long should I soak the oak for? Just until primary is over?

Hey all, I'm making a Robust Porter and adding some bourbon soaked wood chips to secondary. I've read a lot about this so far, but the time people suggest to keep the beer on the wood chips varies a lot. I've read anything from a couple of days (being very over powering) to a couple of...

I definitely wanted to hit up Lagunitas at some point. Mmmmm. Didn't realize anchor was in SF so ill have to take a look. Good suggestions. Thanks all!

I've already seen some great suggestions for this, but I'd figure I'd ask again to get an update. I'm trying to find a tour that I can take a large group of friends to that will get them interested in brewing. (Also, if they have a great tasting at the end it couldn't hurt.) Thanks!

Na. They have carbonating pills that you toss into individual beers and cap.

I'd be worried about not getting head twice too....... What are your sanitizing methods? One thing to think about is that if you get any soap into your beer it'll kill the head.

Wow. I'd be SUPER careful with that. Glass can break into fairly small fragments. Any straining that would get out all of the glass would probably take out all of the yeast in suspension as well. BUT if you let it sit and then carefully take out the top portion of beer you might be ok. I'd...

With my trippel I'm still waiting on carbonation, but putting it in the bottles sense to have really changed the taste. Hoping that a good couple of months will make this an excellent beer. No exploding bottles just yet and slight carbination. May end up throwing in those carbination pills or...

I've read that too fast of a fermentation can produce off flavors due to yeast husks but not sure that this applies to starters. Of course its not ideal conditions but I'd just pitch the starter and see what happens. After all, even if you do everything "right" you can still get off flavors...

Bacteria and wild yeast shouldn't be "ichy" to you. We have all sorts of bacteria and wild yeast on everything we touch, and even consume. There's a very narrow range of organisms that can actually make a human being sick, and most of that is usually due to fecal contamination of our food...

Had a similar problem with my Trippel. Ended up bottling at around 1.020 because there was little to no yeast activity. I'm hoping that it finds a nice range between carbonating the beer, and blowing up the bottles..... Let me know what you do and how it turns out. Cheers!

So here's the update. It's been two weeks, but I seem to have a stuck fermentation at 1.030. The beer tastes like a great Belgian, but its wwaaayyyyy too sweet. Also, its has a very poor clarity. I'm thinking it got stuck because it reached an alcohol level that is too high for this yeast...

Thanks Ziggy. Good advise. I think the checklist is an awesome idea, and I definitely need to take better notes.

Thanks for the info guys. JJL - Nice profile pic. lol. I was worried about that first hop addition as well. I've read that the absorption of the acids from the hops depends on the concentration of sugars in the wort, which was obviously off. I didn't see a way around this though, because I had...

Hey guys, This is my first time posting, and I'd like to ask you all about my second batch of beer ever.* I did a belgian trippel recipe: Pilsner LME (10.4 lbs) Cane Sugar (2.5 lbs) Aromatic (0.25 lbs) Tettnang (2.3oz) 60min Czech Saaz (0.5oz) 10min Fermentis Safbrew T-58 The first issue I...