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2 out of my 3 new 180 l kettles. The rest should be trickling by week's end.

Subscribing. I was lazy last weekend and forgot my cylinder with hydrometer out for two days. When I went to clean it, I noticed that the reading had dropped from 1.056 to 1.038 and there were signs of fermentation. It smelled good so I put it in a sterilized jar and added some starter. I now...

Mmmm, coffee! Little under carbonated, but that's an easy fix.

I've always had the best results simmering a couple of ounces of sticks for about 15 minutes in a quart or so of water. I usually add it to the wort.

My orange cream ale.

My daughter threw up in my mouth. Never been able to look at cottage cheese the same.

Needed to get away from Sucks for a while. Still have it coming out of my a$$. Guess it's my fault for saying I wanted to try it.

That's how he says it!

My 4year old was telling his teacher the process for brewing. He told her all about weighing the grains and cranking the mill ( gives him something to do, I use the drill) putting it all in a big pot with water. Then you drain it into another pot, add rat food (hops). After you're done you put...

I'm just afraid! I don't ever want any contamination. EVER. Plus, when people see how clean I keep everything it makes them more willing to try "nasty" homemade beer.

You are right there, but it's fun to have something to look at. I mean, come on, what else are you going to do for 6 to 18 months? I like looking at mine, so I encourage the growth. But yes, it's not necessary. If you do open it, be as sterile as humanly possible. My room is like a clean room...

Haha! The world is not that lucky. I'm afraid I have quite a few more years of pissing people off before that happens.

Woke up to a funny sound, had to contain a stout spout in the fermenter. If nothing else, it was a nice air freshener. My house now has the mouthwatering scent of stout and cinnamon. Still can't figure out where the cinnamon smell came from, but it smells delicious!

Damn! I'm lucky if I drink a gallon of water a month. I get my liquid intake from beer, monsters, and coffee. The base for all of them is water, right?

I'd ride it out. I wouldn't bottle it until it dropped to at lease 1.008, or you might have some bombs. If you don't want to wait and see, you could try speaking some out and force carving it. See if you like it. The grain bill isn't that far off from mine. I'm planning on putting a few pounds...

What were you making? My first 'sour' was from lemon peel. It was an accident and turned out awesome. How long has it been fermenting?

I have mine in a fermenting bucket from More Beer. They let more oxygen in. I'd try popping the top and putting a sanitized rag over the top for a day or two. Mine was showing signs after two days, but the gravity didn't change at all. That's why I pitched the Nottingham.

WLP655 on 4/10/13 Nottingham ale yeast 4/13/13 Picture 4/21/13

I was freaking out until I started looking at these photos. Guess mine is doing good, just never had it look like this. Looks like something under I microscope. Didn't even zoom.

House fire