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What was the temp of the wort once inside the carboy? 90 seems pretty high for pitching.

Put it in the ferm chamber and purge it, then plug? Get some yeast tomorrow? or leave it open and put it in the garage lol. Like passedpawn said "spontaneous fermentation!"

My wit is fermenting as we speak. Going to add a half lb of macadamean nut honey soon

very VERY good advice! I have done this twice. :mug: Also, I just tested my chiller in boiling water before I used it. Even tasted the water afterwards and it was fine. Dont really see the need to clean it prior to use.

give it another week then check it out. Won't hurt a thing. what style beer btw? Also what do you mean it taste semi ok?

Just be careful with the ratios. The table in How to Brew states: (percentages are based on weight of total fermentables) 3-10% = For a subtle honey flavor in most light ales and lagers. 11-30% = For a distinct honey flavor note to develope. Stronger hop flavors, caramelized or roasted...

I used diluted bleach on my whole arm so I could stick it in the fermenter. Just to attach a piece that made less sediment come out of the spigot.... Reached in, felt around and found out that I had to remove the spigot to attach it lol. Such a waste, and would have been pissed if I...

wow, that looks amazing. Love the way the rocks look with the wood.

Its like the circle of life. You must consume to create!

I have had mine for months now. Dogs still love them.

Yup big dogs or Tenya Creek, their beer is decent. Nothing really special in the way of microbrews in Vegas. You could allways go to Aces and Ales, they have a lot of microbrews and some harder to find beers every now and then. Not their own BTW.

5lbs of table sugar........ doesnt seem to smart to me just from some of the things I have read regarding ABV and adjuncts.

I agree Iffy. That book breaks every process down into understandable information. I was to impatient, went stright from my first extract brew with my kit to AG.

only been kegged a week? give it a little more time for head to develop. also.... 6LBS OF RASPBERRY!?!? First off they are a super strong berry, and second I have never heard of anyone putting that much fruit into a beer. I have yet to brew that type of beer though so I would wait for...

Nice mash tun. All I did to get into AG was make a 10gal gatoraid mash tun, and a 50ft 3/8inch immersion chiller. Bought a turkey fryer that came with a 38qt pot for boiling water, then bought a nice quality 32qt stock pot for my boils. I already had a fermentation vessel from my coopers kit...

Well its been in the bottle for about 3 weeks now. I have to say that it taste GREAT, and the aroma is awesome as well. My brew ended up a little cloudy (will try some irish moss next batch) Very little head thus far, but I can see it starting to show up as it gets a little older. I have to...

would you include dry hopping with this? Or do you just thrown in your dry hop additions in the primary? Just curious.

well put Dogphish lol

Yea I was going to suggest aces and ales as well. Or the freakin frog, they have a HUGE walk in with an insane ammount of beers. Both places are a little expensive but thats Vegas.

I read that buckets are not good for secondaries since they are permiable to oxygen. What kind of bucket do you use? My last batch I did the secondary in a bucket and then read about it, so I was a little worried. Any insight would be greatly appriciated.