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Make sure there's nothing gross on the ceiling that could drip into your beer. I've brewed a few batches on the patio of my apartment, and the bottom of the patio above mine had some nasty moss growing on the underside. I was worried all the hot moisture from the boil would condense and drip...

I wouldn't worry about it since it's still very young. The bitterness comes from boiling the hops, not letting them sit in the fermentor. I'm sure it'll be fine once it's carbed

Good thing I found this thread today and didn't have to wait a month and a half like everyone else...

Since you're brewing a lager you will also need a cold place to ferment.

Palmer suggests cleaning with acetic acid (vinegar) once in a while: http://www.howtobrew.com/appendices/appendixB.html

I've made 6 brews now and that feeling of accomplishment is still there each time

Thanks for the info, maybe I won't use DME again...

Hello all, I'm following a recipe from North American Clone Brews for a Sierra Nevada Porter clone, plus I added about 2 cups of cold brewed coffee before bottling. The book's recipe said to prime with 1 cup of amber DME (same stuff as what I boiled earlier), and it said to keep the...

Sounds easy enough, thanks for the advice and happy Thanksgiving! :mug:

So I just pop them a little with a bottle opener, then re-crimp?

Oh man I didn't even think about waiting for the CO2 to dissolve. I used the "throw it in the freezer for half an hour" method. I'll put a few in there today and wait a couple weeks.

Nice, much easier than the iPhone calculator that I've been using. :mug:

Hi all, About two weeks ago (11/8) I bottled an IPA. I had 4 gallons of room temperature beer and used 4 oz of dextrose to prime. I've done a little research since then and found a calculator that said I should use a little less, but no big deal, 4 ounces won't overcarb on it's own. Last...

I've only dry hopped once but I also used a hop bag to filter. It worked really well but in the future I'm planning on putting the hops in the bag from the beginning.

I always hit mine with a hot bath of dihydrogen monoxide after I drink :cross:

I like to use star-san because when air bubbles through it, the foam tends to stick around for a while. It's easy to take a quick glance and see if there's any activity going on.

I'm not familiar with the temp controllers, but is there any way you could extend the thermocouple into your fermenter?

I've been fermenting my ales in a spare bedroom with it's own electric heat and thermostat. So if a yeast package said a temp to ferment was 64-66°F, I would want to keep the thermostat at 66 to start out, then turn it down maybe 5 degrees once the fermentation really gets going? I'm...

Update: I bottled last night, filtering it through my hop bag to get the hop bits out. No signs of infection-- It smells really good, nice and hoppy. It tastes good too, maybe a little overly bitter but that will probably smooth out.

Laid back doesn't bother me except when I'm trying to get somewhere on I-5. I know the speed limit is 60 but there's no reason everyone can't do 75!