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I brewed this a month ago, nailed the OG and the FG was 1.014. all smells wonderful. I modified the hops schedule a bit, which i'll post if you like, and additionally bought 2 oz of extra hops for secondary because I wanted to beef this monkey up a bit. so far so good, I'm really looking forward...

Well, I didn't think that 20 lbs on top was equal to 20 lbs PSI, but your numbers intrigue me. I decided to rig up a blow off tube instead to circumvent any potential messes. And how much pressure for a bottle bomb? That's an equally interesting question!

In efforts to prevent my plastic bucket from blowing its top off during what I anticipate being a very lively initial fermentation period of my IPA, I threw a couple 10 lb bar bells on the lid (not like I'm using them anyway, right? ;) ) How much pressure does a 5 gallon batch of beer produce...

sacdan, I appreciate the help, but I won't be out by the lhbs tomorrow for ingredients. yeast variants are my next step in hand crafting my brew. i'm taking baby steps and just judging by your dock of beer I can tell you know what you're talking about!

Thanks. Yea, I usually make sure the hops are loose, and as far as excess debris and trub is concerned, I like to use my secondary for clearing purposes, so I'm not too worried. And makeshift, I really like the idea of dry hopping so that may be the way to go. I can't wait for all the delicious...

I really appreciate the help! On my first batch I had some trouble developing the hops flavor, so I have a couple quick questions on technique. I'm going to use a bag for bittering hops, then just toss the rest in the brew pot as I go. So long as I keep stirring to keep the hops in the wort and...

Brewing my first IPA tomorrow, and was wondering if there was anything recommended to supplement (not mask) the flavor of the beer. Nearly every other beer style I can think of some flavor that might complement it, but IPAs have me totally puzzled. I'll be doing an extract brew, 1 lb crushed...

Makes sense. Fall has finally, uh, fallen, around here. I think I'm going to let the beer mellow in secondary for a couple weeks, then prime it with brown sugar and bottle it up.

Also, question related to this brew; I know that no bubbles doesn't equal no fermentation, but is there a reason it'd bubble without it fermenting? It bubbled (albeit rarely, about a bubble every day and a half) for a couple weeks and so I assumed it was still slowly chugging along. I saw the...

thanks man! Also, it was an exctract kit, so no mash.

I searched for relevant threads and collected some advice, but didn't find a satisfactory answer to my problem, so here it is. I brewed a BB Irish stout on 10/10. OG was 1.05. A week later it was at 1.02 and remained there until yesterday. Frustrated with the stalled fermentation, and not...

three words: CORONAL MASS EJECTION. make it happen and live as a god amongst men for as long as you live (i.e. eternity).

One of my favorite past times is more beer [sic] :mug: . Love that attitude!

in situations where people don't have hydrometers, the nearest i've been able to discern, the best solution is to get a hydrometer!;) cheapest one i could find in 30 seconds (provided you don't have a LHBS) http://www.amazon.com/dp/B0022AZU7E/?tag=skimlinks_replacement-20 . get one and love...

anywhere in the window of 65-71 from what I understand, though there are simple ways online to calibrate your temperature and FG reading for great accuracy.

Kilkenny's on cheery street is awesome (they got me hooked on franziskaner heffeweizen). Great food, good pub menu (and it's within walking distance so I can drink up). McNellie's is cool too, definitely a Tulsa staple with the $3 burger night. Check out Fassler Hall too, a German style bar with...

Why beer? What else (brewing wise) are you interested in? Also, what's your favorite beer on the market and what's your favorite beer that you have brewed? I, for one, began to really appreciate beer the more I began to work with coffee. Honing my tasting skills for that really allowed me to...

Dude, under absolutely no conditions should you ever pour the boiling wort into the carboy, followed by the rest of the water. Get your wort to 70 then siphon into it, it'll save you the cost of a carboy!

so you'd recommend just 4.8 oz so long as there are no other fermentables?

Yea dude That's really not a big deal. Micro organisms can fall in the water but won't be able to make the trip down through the water, back inside the inner part of the airlock, through the tube and then in to your lovely krausen. If you want to sleep a little better anyway, put a splash of...