Recent content by Liberty97045

One of the penalties for enjoying good beer (and getting older) is the beer gut. The Weight Watchers book shows that a light beer is 4 points and a "regular" is 5 points. I assume that by regular they mean Bud, Miller and the like but I suspect that the dark ales, IPAs, etc that I prefer...

I have been doing the sharpie which works OK as long as you remember to buy light colored caps.

Me to but I have overlapping batches. I have an IPA in now, a drop top clone in the bottle that is almost ready and a double Irish red that is almost done. Different colored caps only go so far.

Found these http://www.onlinelabels.com/OL5275.htm

Awesome answer, thanks. I will try that with the IPA I have in now.

I would like to reduce or eliminate the sludge at the bottom of my bottles. I am pretty careful when siphoning to the bottling bucket but I still have 1/8" of funk at the bottom. Would filtering it during the transfer help at all? Would there be any negative effect on the beer or the...

Will filtering the beer as it is siphoned into the bottling bucket have any effect on the in-bottle carbonation process? My goal is to reduce the yeast sludge in the bottom of my bottles.

Another great idea

Great idea!

Awesome idea!

I tried labels one time and thought "What was I thinking" as I scraped them off in the sink so I could re-use the bottles. :o I started writing the description & date on the cap. Call me lazy or just practical, I just don't see the point in labels for home brew. :mug:

No to the brew clubs so far, I am pretty new to this game. Just started my third batch yesterday. First one was an IPA (pretty good) the second is a Drop Top clone bottled Friday and is not ready yet and last night was a Irish Red Ale that is looking awfully dark. As to the fermentation...

I have been sparging my grains with near boiling water, is this too hot or should I use the steeping temp of 160'? Once the sparging water is done, how aggressive should I be about wringing out the juice. Is there a potential down side to getting the last drop?

This is a challenge of brewing in winter time many parts of the country. My brew room (AKA the laundry room) is barely 60' F at night. I tried wrapping the carboy with a heavy towel to minimize the effect of the lower night time temps. I know you already ordered a temp controller but the same...

About that temp controlled fermentation chamber. My "down and dirty" solution is: An old refrigerator, a 15 watt incandescent light bulb, a household thermostat. Done