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If your spigot can connect to a bottling wand without introducing air bubbles or leaking then you are golden. Actually getting the beer into the bottling bucket requires nothing more than tubing. An auto-siphon ostensibly reduces the opportunity for contamination so I use one. I don't use a...

MacGyver would be proud! Hell, I'm proud!

First you have to enter orbit.:D

The fact is when you start getting into 1.090 and higher OG your pitch rates start 400B and go North quickly. At this point even double or triple pitching doesn't cut it. OP mentioned barleywine and at that gravity (1.100+) you need to making starters or working off the cake from a previous...

No contact infrared for most things and a sanitized glass/alcohol thermometer for when I need to know how it's going under the surface.

I think vodalegomaster forgot what forum he was browsing when he decided to respond.

The real question is what yeast you are going to use. Or is that question going to be answered after you've sorted out the grain bill?

There are volatile compounds that you WANT to boil out that only condense back in with a lid on. Namely, diacetyl.

Doesn't happen to me because I wouldn't airlock a starter vessel. Yes, you want CO2 to get out and you want to keep contamination from getting in but you also want oxygenated air to filter in to oxygenate the wort. Foil works for this purpose. You can also use polyfill or those foam stoppers...

Paid ASAP, tried to be first.

If you don't feel threads on your faucet but you see an aerator then you most likely can unscrew the aerator and find exposed threads beneath. If you have a extendable faucet, like me, many times they are molded and/or proprietary threads. These can be unscrewed at the hose and an adapter fitted...

Cascade is markedly American. It can be a general purpose bittering hop, though. Fuggle is typically an English aroma hop. Hallertau and Perle are signature German hops. I, personally, would work within those confines. You could bitter with Cascade and Fugggle and use the Hallertau and Perle...

That is the ticket. "normal" is the keyword, too. Some faucets, like mine, are not normal. http://www.northernbrewer.com/default/faucet-adapter.html Any brew supply and any hardware store sells these things for cheap. edit: The amount NB wants is outrageous, BTW. These are typically under $2...

A diacetyl rest is a period of raised temperatures during which the yeast will digest latent diacetyl which is an unwanted byproduct. So, to answer your question, it is not so much avoiding as it is consuming or converting and certainly is not adding diacetyl.

It is common for IPA hops to mellow with age.

Or free beer.

The dry ice my friend brings home is "food grade" in the sense that it comes in direct contact with food. I have used it many times for Halloween and other such fun and have never noticed any traces or deposits left behind. It would certainly be a sound idea to test your source first.

No offense taken. I was wondering if this was an extraneous step that needed to be removed or if the sheer genius of it would blister the minds of HBT. Sounds like the former. There seems to be a great deal of consternation over oxidization during transfers. The dry ice is free for me and a...

Your closest bet is Boone. Abingdon, VA has some options but appears to be a further drive. If you are coming from Mount Airy there are no short deviations to Nirvana. Mount Airy is due North of Winston Salem, though and there is a city that loves some craft beer.

Anyone else doing this? I searched HBT through Google and all the results were about using dry ice to carbonate or to keep a cooler cold, to cold crash or to store hops. The General Technique I am referring to is placing a pound or so of dry ice in the bottom of your bottling bucket or...