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Got the last one in at a HD in Vinings, GA. $67 for mine, more expensive than everyone else, but I was in the market for one and that's still pretty darn good.

I was thinking more in terms of statistical probability, not capability. I'm sure there are plenty of police officers on this board even, but what is the chance that, in a city of 5.5 million, the officer who pulls me over is familiar with, and supportive of, homebrewing? How's that for some...

I (luckily) did not get pulled over, but have driven with two active 6-gallon fermenters in my back seat. The whole way I was wondering how a cop would react. It's definitely not reasonable to think that I would be drinking from an air-locked, actively-fermenting bucket, but it did technically...

+5 gallons Oatmeal Stout +5 gallons Blood-orange Hefeweizen +5 gallons Peat-smoked Scottish Export +5.5 gallons Peach Honey Saison +5.5 gallons Ghost Pepper Stout +1.0 gallons Willamette SMaSH +1.0 gallons Cascade SMaSH +1.0 gallons Amarillo SMaSH +1.0 gallons Ghost Pepper Stout +2.0 gallons...

Hmm, I'm at about the same altitude, apparently. Heh, I always thought we were "pretty much sea level" in Atlanta.

Reviving thread to say THANK YOU FOR FINDING THIS! I don't care about +/- a few degrees, since I already had 6 digital thermometers and the range between them was over 8F... it's just wonderful to finally have a truly waterproof probe. ALL of the other kitchen ones I have either short circuit...

Everyone above is much more knowledgeable than I, but I had good results with 185F water in the cooler for 15 minutes before hand to heat the cooler, then used the exact temperature recommended by Brewtarget for the mash and hit my strike temperature right on. You might want to feel around...

I'm making a partial mash Sweet Stout, and am a bit confused about how much of the darker grains and sugar additions are appropriate. My goal is a very full, creamy mouthfeel. This is the evolution of an extract-only stout I made that was good but way too thin. This is my recipe in...

Hmm, not any time soon... it may be a better OS, but I can't stand the Java-esque development environment :drunk:

Just want to announce that Beerwheel, my new iPhone app, just went public in the App Store. It's just a spinning version of the widely known beer wheel graphic. I like to check the wheel for reference when reviewing beers, and this format just makes it a lot more convenient to read on the...

"Just the tip", if you will. I cut off about one cm off the tip of one pepper after rehydrating it. Unfortunately I didn't weigh it, but it was about 1/16th of a single pepper. This was in one gallon, so I'd say half a pepper in a 5 gallon batch would probably be similar, if maybe a bit spicier.

Final taste test was very enjoyable, and I can officially recommend it. While drinking it it has a very nice smokiness on the finish, and no burn. The burn builds up slowly, takes about 10 minutes to reach full-strength, and full-strength is very mild. You just get a warm feeling in the back...

I'm certainly not implying it's done! Just pointing out that it can keep chugging away for over a month despite high krausen within 24 hours. I was hoping to bottle in 2 weeks, but if it's going to ferment this slowly that might not be possible.

I just took the first reading on my saison using this yeast, 1.018 after 32 days. My airlock is still bubbling once every few seconds, as it has been all month. This sucker is slooooow, but the hydro sample tasted spectacular. Mine has been dancing up and down between 72F and 80F.

So far, the scottish export in my sig is the worst. No matter how many posts I read about going light on the oak, I guess I still had to learn that lesson myself. Maybe in a few years it won't taste like chewing on a wood plank.

I skipped the cocoa powder. It's 20 days in, down to 1.020 from 1.056... taking its sweet time, but it's close. Hydro sample tasted like a thin, flavorless stout with a slight pepper burn on the finish. Not excessive, and at this quantity it would be quite enjoyable if I knew how to make an...

I was excited about it when I saw it at the local beer store. I drank a TON of their normal beer when near their brewery, even though it's pretty horrible. Beer clerk told me to save my money, and that he couldn't possibly recommend spending $9 on a bottle. Why does he sell it then? I would...

In my case I'm looking at something that's already probably over 9% ABV, so I'll need a pretty tough strain to take it farther. Would a champagne yeast finish it ok, or would that give odd tastes?

Maybe 'underattenuated' is the wrong word, as it did ferment quite a bit. I made a 1-gallon test brew, intended to be a strong IPA, but forgot to account for boil-off and ended up waaay over target OG. I fermented anyway with some bottle-harvested Pacman. OG: 1.120 FG: 1.050 (measured WITH...

I couldn't find any threads talking about this... is it ok that my saison has been in primary for 30 days and still has active bubbling on the surface and in the airlock? OG was only 1.048, and I also added about 1.5 lbs of honey to a 5.5 gallon batch. Using wyeast belgian saison yeast with...