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Its called karma. Did any of you see the refs hand the steelers the super bowl last year? Anyone remember the opponent? Oh yeah, it was the Seattle Seahawks. Refs make bad calls all the time, sometimes for your team, and sometimes against.

Good questions. Unfortunately, I don't have the answers. I am wondering myself about "cold-conditoning" in a fluctuating garage.

You could move to lagers. I've never done it, but I think a lot of people do in the winter, when basement temps are nice and chilly.

Since when is opening an uncarbonated bottle of homebrew "wasting". If I open, I drink. Usually there are a few bubbles in there.

Sounds good to me. Is wl570 a belgian yeast? The hefeweizen yeasts might work out a little better. I guess it depends on what you are going for.

Actually, I'm not wrong. I had a two handed red capper, and it didn't break the bottles, it just wouldn't get the cap on tight. The grabber would slip up the wider bottles and wouldnt get a good grip. It happened about half the time.

Definitely like the bench capper better. The two handed one wouldnt cap 22oz bottles most of the time.

You can definitely use sugar. I have a tripel fermenting that used 2lbs sugar, and about 11lbs grains. The OG was 1.080 or so, and I expect it to get down to 1.010 or below.

Do your best to be patient with this one. If you want to rack it again, you can certainly do that. A bottling bucket with a lid and airlock would make a fine tertiary fermenter. Don't dump beer unless you are pretty sure that it is bad. Leave it for another week or so and check the SG. I bet it...

Really unlikely that ALL of the yeast settled out. There should be plenty of yeast in suspension, unless it was in the fermenter for months and months. I have had this uncarbonated problem and gave all of the bottles a shake to resuspend any yeast that settled in the bottles. It seemed to work...

I was fooling around with a weizenbock recipe myself the other day. Yours looks pretty similar to mine, with the main difference being I included about 50percent wheat in the bill. Also, I would be careful with late hop additions. Seems like you mostly want a little hop bitterness, but not much...

I'm not sure what you mean by lid. I stick my blowoff tube all the way down to the top of the wort, and the other end into a bucket of starsan. Its a tight fight in the mouth of the carboy. There is no way it could ever come out from just beer pressure.

Some places have set shipping costs. Austinhomebrew is $5.99, and morebeer is free if you buy more that $60 worth of stuff. So, the weight of the grains doesnt come into play.

BEETS. You might even get a bump up in your alcohol from all the sugar. Maybe throw in a couple of pounds with 15 minutes left in the boil. I have never done it, but it seems like anything beets touch turn red, and they are pretty mild flavored.

I ordered a couple of WL vials in the middle of summer and it took 5 days to get here. It had to be sitting at 100+ temps for a while. I made a starter with both, and the both went and did their business making alcohol. Just my experience.

I am about ready to bottle my dubbel. I used Hallertauer and Tettnanger hops. I tastes good from the fermenter, so I am hoping it will only get better with some carbonation and chilling. What yeast are you planning on using? I used the White Labs 575 Belgian Ale Blend - or something along those...

Oh, also, with a blow off tube that small I would check it often to make sure that it does not get plugged up. I wouldn't want to be around if you had an eruption on your wife's clothing! There has got to be a joke in there about a blow off tube, an eruption and your wife's clothing, but I...

Ok, ok. I will be patient. Airlock gets a bubble once every 5 seconds or so, so I guess the yeast is still doing its thing. It has been a crazy fermentation. I had a blowoff tube in there for like three days, and it seemed to settle down a bit so I put in the airlock. Later that evening, I...

This is by far the biggest beer I have made so far - 1.083 OG - but the three I have previously made have always settled down after about 4 days. It has been 10 days on this one. I was thinking of transfering to secondary soon, but I thought the foam should mostly be gone before doing that. Can...

I just brewed up a belgian strong ale tonite. I was wavering between added some spices or not, and I ended up with an oz. or so of ginger and a tsp of star anise. I am hoping that I will be patient enough to let this one sit until winter. It is starting off at 1.083. Should warm the cockles on a...