Recent content by Bentpirate

Tom, I just received and responded via private message. I see that the order is 99% complete. Thank you for thinking of me, but maybe next time, please keep me on your list. I don't want to hold the order up.... Jim

I think a little more time and your worries will be over.... Your yeast are working even though you can't see it - sometimes it can take 72 hours before you 'see' signs of life

I vote this guy most likely to commit suicide after getting an infected batch... someone needs to be prepared to talk him off the ledge... Just don't yell 'It's puts the lotion on the skin or it get's the hose again'..... he may take offense :)

I found this little gem on Ebay, plus tons more not pictured... Give it time. This first thing I would suggest is to build / buy a bench and place it where you want. Placement is key and add the parts as you grow. If you want portable, snoop around for a heavy duty utility cart

Depending on what part of the county (Lancaster) you live, the water that you used may have been treated with chlorine. I would not focus on your sanitation just yet as long as you rinsed with HOT water... Check you water reports, look at getting a charcoal filter, and think about using a mix of...

Just throwing out $.02; I FWH all my IPA's and Ambers; I noticed you didn't have any 60 minute additions. From first hand tasting; the FWH takes the 'edge' off the bitterness and makes the bitter flavor more 'rounded'. But you still want to add a 60 minute addition and treat the FWH as an...

Consider me - confirmed; Thanks again Tom for all the hard work

It is nothing to be concerned about. It is the gases being released from the hops and / or simply CO2 coming out of solution as the fermenter warms. CO2 stays better dissolved in cold solution and releases when warm.

Most twitter followers than Jesus; Guinness book of record stout

More famous than a Martian Rock Star American Amber Ale.... made from Charlie's blood and sweat with a drop Chuck Norris' tear for the last 5 minutes of the boil. Dry hooped with Jon Cryer

FWIW; it appears between the high mash temps, crystal, and dark grains, this may be it. If you have used 'beersmith' plug in the recipe and I would bet it will give you a high FG. You are doing everthing you can by warming, swirling, and leaving for another 2 weeks. This isn't the yeast issue...

The difference is the length of boil and the continuous hop additions through out...

I never used 380, I typically use 300; check gravity three days in a row to be certain however I would still give it a few three weeks if not four to really clean up itself

1056 will make beer; but take the time and spend a few extra $$ and get some WLP300 and ferment the proper temperature to really bring out the flavors of banana and clove; it will be worth the effort... Just as shutupjojo stated; you will need to add something or could be blan

Wrap them in tin foil before brew day....