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For those of you using stainless scrubbies, you're talking about something like this?

Home Depot has the same thing for about the same price (can't remember the $ exactly). They used to have super cool clear(ish) food grade buckets with measurement marks, but they've switched to the white ones.

For those who dry hop with whole hops without a bag, do you mix them in at all? I dropped 2 oz of hops in my carboy last night. This morning I had 2 oz of hops sitting dry on top of the beer. I know it's called dry hopping, but something tells me they still need to be wet...

I don't know what's in your dishwasher, but when my dishwasher finishes a cycle, the stainless steel interior is spotless. There's nothing in there. I also run the sanitize cycle on most normal loads, so nothing gets a chance to grow. Here's my procedure: -Bottles are rinsed clean several...

I don't ever use hot tap water for drinking or cooking. I wouldn't go so far as to call it unsafe, but you'll find that there's more 'stuff' in it, which will probably end up making the beer less good. As a quick and dirty test, take some hot and cold water samples in different glasses, and...

Take a look at this article: http://beeradvocate.com/articles/653

Thanks for all the replies. It looks like a chiller will be the next item. I'll see how fast I can put together everything else. 2 people have now suggested BIAB, and I'm curious why. Isn't the primary equipment benefit of BIAB that you don't need a mash tun? That's one of the few things I...

I've been doing my bottle sanitizing in the dishwasher (clean bottles, and no dish soap, of course), so they just sit on the rack until I fill the bottles. As an added precaution, I've been running the last load before the bottles with PBW instead of dish soap.

I'd love a fermentation chamber, but I think it has to come later. I've been doing an ok job keeping my temps where I want them for now, so it's not my highest priority. I may make the wort chiller, but right now it looks like you can buy one pre-made for about what it would cost to buy the...

I thought about a mill, but there's a fairly close shop to me that sells 2 row for $.072/lb. Unless I'm brewing a lot, it seems like it would take me quite a while to make up the cost of the mill.

I just did my first batch of all grain, and it went well enough that I see myself doing a lot of it. Now I feel like I'm lacking some equipment, but I'm on a budget, so I have to prioritize what I need. What I have: 7.5 gal SS pot Electric stove (in my kitchen) 10 gal cooler with SS braid...

It's still probably better than piss beer, but as far as micros go, I bought a 4 pack of Mad River Double Dread imperial red. It was almost undrinkable. I gave 1 away and have 2 sitting in my fridge, taunting me. There were huge chunks floating in it, and the taste was pretty nasty. I don't...

I brewed up my first all grain batch on sunday, and the krausen fell today, so I took a sample out under the guise of checking the gravity. The sample tastes so damn good, I can hardly believe it. It's an India Red, and it's already amazing. The extract and partial mash brews I've made have...

I got a couple 12 packs of 7 oz bottles from Rogue at their garage sale a few months ago. As a bonus, they came full of delicious RIS.

If the brew stopped fermenting due to a too-small pitch, is it likely there's enough active yeast left to make bottle bombs? It seems like it wouldn't be likely, but I definitely have no idea.

After sitting for 4 months, is there enough oxygen in the beer for the yeast to do anything?

I'm pretty sure the gravity reading is right. It was my first brew, and it was all extract. The kit came with a packet of Safale S-04. I didn't realize I needed a starter. No non fermentables. It was the Northern Brewer RIS, btw.

It's time to bottle the Russian Imperial Stout I brewed up in June. It was 1.088 OG, and I didn't pitch nearly enough yeast. Gravity only got down to 1.034. I assume there is next to no yeast left in there for carbonation. What's the best procedure for bottling? As a side note, I'm tasting...

That's what I've been doing, but I recently did a RIS, and the fermentation was vigorous, and temps hit the mid 70s. I'd rather avoid that if I can.

I am limited in the space where I can ferment. Which is to say I was granted the bottom of a small linen closet. It stays a nice, consistent 66 or so, which is mostly fine, except for the first few days of fermentation. I know the standard cooling practice is to put the fermenter in a big...