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I would love to know what you're bottling 5 days after brew day. That seems unbelievably fast. To be honest, I don't see what purpose a secondary would serve at all if it's just being used for 3 days, 2 days after brew day. You're likely not going to get it any clearer in 3 days. Heck...

Topic title pretty well says it all. Snapped up a turkey fryer on clearance from Wal-Mart today for 35$. 36qt pot, 54 000 BTU. Will this be beefy enough to do full boils on 5gal batches with?

Bees are kinda furry though. I'd fish him out with a steralized spoon or something.

I listen to the Stanfields a lot while brewing, that and some old CDs that came in Alexander Keiths cases with traditional Nova Scotian/Celtic music. Dirtiest drunk in the history of liquer by the Stanfields is probly my fav brewing song.

Hose clamp works wonders for bottling without a wand if you don't want to chance splashing the beer around to much pouring from the spigot.

I always find the after taste of Corona to be not unlike the nasty bit of taste you get in your mouth after driving by a dead skunk on the side of the road.

Big al, and Sidney Crosby both actually :)

I will state, that true IPA or not, Keiths does have an absolutely epic label imo. And the brewery does brew a few other things that are very good. Keiths Tartan ale, which they made available for a few months last year was a very enjoyable Scottish ale. Their Stags Head Stout, while failing to...

I'm from Halifax Nova Scotia, and I still drink Alexander Keiths IPA when my brew pipeline is dry. It's 5% ABV and the IBUs come in somewhere around 15-20. Yes, it's marketed as an IPA, but I drank it for 15 years before getting into brewing, so I keep on drinking it when BMC style is being...

So, a single infusion, basicly is a fancy way of saying 'add your strike water'?

So I'm starting to get some gear together to make the jump to AG, doing a lot of reading on the subject, but there's a few concepts that seem a bit wonky to me. For example, mash-out. I can't find a good explanation for what this means anywhere. Sometimes it seems to refer to raising the temp...

Makes me grateful to have our LHBS in Halifax, they stock every type of grain and hops you could ever want. Brew sculptures, conicals just everything. Hell you can even phone in recipies, they'll make them up and you can just pop over and pick up your kit. For being called "The Noble Grape"...

"tastes like when you burp after eating a lot of breadsticks" hahah.

posting in defense of craigtube. Craig's vids showed me the basics and got me into brewing. Don't be a hater, Craigtube is good stuff.

My caribou slobber took off like a rocket in 2 hours last week, needed a blow off by 4. And that was just with rehydrated dry yeast. So nope, nothing to worry about.

Eh, I'll use chemicals and additives to improve beer any time I can tbh. What Germans thought of beer making in the 1500s concerns me less then making the best beer I can today. Not to mention reinheitsgebot technically doesn't allow the use of yeast, rendering it more or less moot to any modern...

I wish someone had told me not to go for a pee after watching my kettle for 45 mins without a boil. My poor stove :( I wish someone had told me I wouldn't be able to drink commercial BMC anymore. Tastes like skunky piss water now.

Only stupid question is the one that goes unasked.

bump, still would love to hear from someone with experience using this stuff.

bump