Recent content by Distroid

Hell yea! Put the lil Oompa Loompas to work! :rockin: my kids always help me on brew days lol

Temperature plays a big role in yeast lag time. I don't have any personal experience with that particular yeast, but if you've heard it's a slow starter, it'll probably take off on its own. There's a sticky here that talks about fermentation taking up to 72 hours to kick off. Lots of good info...

There are stories all over this forum of people dropping unsanitized bottles, bbq lighters, hair brushes, phones, all kinds of stuff into their brew. And a lot of them, in a panic, reach in elbow deep to retrieve the item. And most turned out just fine. Also, with a fruit juice, I'd imagine the...

Is this an extract or AG recipe? If you have more than 5 gallons in the carboy it's going to thin out the wort some and you'll have a lower gravity reading. I think the average boil off rate is just under 1gal/hr. Meaning in 1 hour you will have about 1 gallon of water evaporate, which would've...

I vote give it a chance and see what it does on its own. Beer loves us and wants to make us happy.:D If after a couple couple weeks conditioning, it still seems "waterey", give it to those friends that ask "Yea, but can you brew a Bud?":rockin:

I'm dyin here!!! Bwahahahahaha!

DOOD! You just became my favorite person on HBT ever! :tank:

Welcome to the addi... uh... I mean hobby!:ban: +1 on that! Starting with extracts gives you a great chance to really nail down the SUPER important parts of homebrewing. Sanitation is #1, also good to practice transfering from one vessel to another without contamination or oxidation. I...

Are you a hair stylist in a predominantly homosexual salon?:confused:

#@#$ @#$% %$#@ i'm an e-tard... see below....

To Hector: I think what Yooper is saying here is that your process of placing the chocolate malt in your MLT, and going thru the motions of a typical mash, is giving you the same result as simply steeping the grains. I would reccomend grabbing an extra pound of chocolate malt, mash half as...

Congratulations, you've made beer! :ban: When most of us start out, patience is a hard thing to learn. It's rough staring at all that beautiful brew, knowing you should leave it alone for around two weeks... then bottle it knowing you should STILL leave it alone for ANOTHER couple weeks...

Nice work, Bronco1500. ^5

"Fear not thy foam!"- Beer gods of HBT I've seen several brewers that say the foam breaks down into yeast nutrient, here and in different articles and reviews; but in my extensive research (read: 3 mins on Google) I haven't found any science behind it. Just the anecdotal "They say..." I sure...

Grammar: The difference between knowing your sh*t and knowing you're sh*t.:D I hope you Grammar Nazis are kind to this Illiterate Jew.:drunk: