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I like to bottle 1/2 batches using "recycled" bottles with old labels on them and the other 1/2 bottles i've bought new. This way I have bottles to give away to people and don't have to ask for them back, and bottles for when people come over to share that look nice. Best of both worlds.

Thought I'd weigh in on this since I have to remove Chloramines for my Saltwater fishtanks. The best method to bring it down that I've used is to use a RO machine with a .5 micron Carbon prefilter with a siliabuster DI cartridge made by Spectrapure. It's a bigger expense at a few hundred bucks...

This thread got me thinking about my cleaning processes and thought i'd share them for inspiration or something. I've never had an infection. The main motto is "rinse after use, sanitize before use". Hasn't failed me yet. Bottles: The most tedious thing to clean of all time; after I drink a...

Count me in for June's contest. It'll be my first one, going to pull out all the stops.

i'd let them mellow, do 2 weeks minimum in bottles @ room temp and then 2 weeks in the fridge. I recently did a chocolate milk stout that smelled like rubbing alcohol to me after the first week, but really came around during weeks 2 and 3 and now it's perfect. Try a beer every week and...

browsing and i saw this thread. I too live very close to BX. If you have any ideas for events, it might be a good idea to post a flyer or something at BX. I may be interested in doing some stuff or getting a group started in the WPB/Lake worth area; especially if we can get some group buys...

Wort chiller is worth it especially if you live in the north where the ground water is cool. down here in FL it takes my wort chiller about 10 minutes to get down to 100 and another 10-15 to get down to 80, but that's still better than the ice batch, which would take 40-50 mins at least with a...

I would just relax and let it ride. RDWHAHB as they say. You have a better chance of screwing it up trying to fix a mistake that doesn't exist than having the beer turn out badly at this point. It is beneficial for the yeast to sit on the yeast cake for a while, but it won't ruin a beer. You'll...

you can't look at the cu feet, you need to look at the footprint. It's only 36x27. You should figure out how many of your kegs you can fit into that space and plan for that. it is 5 feet high though so you might be able to go two kegs high with a collar?

Speechless.

when i dry hop with pellets i put them right into the secondary without a bag. When i rack into my bottling bucket, i have a 4"x4" piece of sparge bag that I rubber-band onto the end of the auto-siphon. This keeps the pieces of hops out of the bottles. This has been working very well for me so far.

I've been very satisfied with my Great Lakes Hops that I received 3 weeks ago. The pic is what the plants were like when i planted them, now they're about 4-5 feet tall growing up the ficus. Highly recommend GLH for hop plants.

in college we pilfered a half full 30 pack of miller lite that had been sitting on the porch of an adjacent house's 2nd floor porch. It was there for as long as we could remember, to the point where the box was sunfaded from going through at least 1 WI summer and winter. That was pretty awful...

Let the good times roll.

Before drinking any I would do some quick research into common LA crop pests to see if you can identify what was in the grain. My first thought would be some type of weevil or maggots. Although i wouldn't worry about them contaminating the beer with bacteria after the boil, they could create off...

Bigred, Ran into the same issue that you have with controlling fermentation temps down here. I ended up getting just a small fridge that doubles as a kegerator and has enough room to hold a 6 gallon glass carboy + airlock. When i ferment (since i don't have a temperature controller) I turn the...

I opened one of mine up today, brewed around October 15th. Followed the 1st revision of the recipe exactly except that i racked to secondary with 3 fresh cinnamon sticks and 2 whole vanilla beans, and i carbed with 1 Cup of brown sugar instead of the recommended 2/3 cup because I like my beer...

note that you don't need to cook the pumkin in an oven unless it's fresh pumpkin. canned pumpkin should be able to be boiled directly from the can.

World of Beer is off the charts. They have like 250 beers there or something like that, 100 of those being on draft. It's epic. They're building another one out west of me in Wellington, which is the one i will be frequenting since i'm not a fan of the downtown parking/traffic.

I think if you really want to get the true Wisconsin Experience go to the store and get a 6 pack of the following: Schlitz in Bottles Blatz in cans Mountain Creek (Munroe Brewery, this should be roughly $1.34 for a 6-er "great" value) Old Style Pabst +1 for Lakefront Brewery if you want to...