Recent content by tankmech

Built a couple of these today. One holds a case and the other a twelve pack. Really easy to make. Now to stain them. Maybe come up with a logo to put on them also. Thank you for the great plans.

How long after you break the liquid yeast packet in a smack pack is it good for? I smacked it on Sunday and totally forgot I did it. I know it probably isn't any good anymore. But just wanted to all and see if anyone knew. Thanks for the information.

Yea kind of have to agree with the cannibal vibe. No guards, no people but the lady. How many places will there be no guards at?

I have a question. How can I get involved with this. I am a post commander of a vfw in almena, wi. I would love to find a way to help. Please let me know what I can do. I have been brewing beer since last October. Please let me know what to do.

It should be fine. My three price airlock on my weizenbeir is the same way. Don't worry.

+ 5 gallons weizenbeir, + 5 gallons American cream ale = 1814.5 gallons

Hopefully I will get to brewing a American cream ale.

I had a beer that kicked in on the fifth day, that is when it actually started to ferment. It was a weizen. So don't worry have a home brew.

I am drinking a Ale Asylum bedlam. Very tasty Belgian ipa.

Just a update, finally my beer has started to ferment. Hopefully it turns out good tasting. Thank you all for your advice.

I don't remember the date on the package. Did the same I always do when brewing. So I am stumped also. So hopefully come Friday when I can get to my home brew store the wort will still be good.

Yea gave it done good shakes, like I always do. I will give it till Friday after work, if still nothing I will run to my lhbs and pick up some yeast. Then re pitch it.

The instructions came of the danistar Web site. It was a 5 gal extract kit from brewers best. Og started at 1.046. For days later it is the same. Won't be able to get to my lhbs till Friday to pick up some yeast. If I keep the bucket sealed up will the wort survive until then?

It was a dry Munich yeast. That came with the kit. Followed instructions on line about getting the dry yeast going. Pitch temp was I believe 76. Don't have my notes with me downstairs.

Ok cracked it open, no krausen ring, og was exactly the same as when I pitched the yeast. I think I may have pitched the yeast to hot. The temp is still at 70. Probably killed the yeast, but not sure. Going to cool it a bit and wait again. Or what are some suggestions?