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Who doesn't?

I hate my ex wife... There, I said it.

+ Promised Land IPA brewed 01/14/2016 - 5 gal + Belgian Tripel brewed 02/09/2016 - 5 gal + Patersbier brewed 02/23/2016 - 5.5 gal + Zombie Dust clone brewed 03/25/2016 - 5.5 gal + Belgian Tripel II brewed 04/04/2016 - 6 gallons = 7020.5

I'm in the NW valley, (Surprise). From what I heard there hasn't been much activity in Brewmeisters Anonymous for some time. I'm still debating if I want to spend the money to join A.S.H. I get a lot of pleasure from this hobby. But... my wife doesn't drink at all. I have a few friends who...

FOR MY NEXT TRICK... I want to brew a BIG Imperial chocolate/coffee stout. I'm intrigued by the hype surrounding Founder's Breakfast Stout. I live in Arizona so I've never actually had it. We get some Founders' beers here but I don't think we get that one, (at least I've never seen it here)...

I'm in the Phoenix Arizona area. And after reading the replies and re-reading my post I wanted to add that I posted this more out of curiosity, wondering if those who have been brewing for some time noticed a downward trend. I agree. When I decided to get into this a year ago I had never...

I'm relatively new to the home brew/craft beer scene. I brewed my first beer, (an extract kit), in June 2015. For whatever reasons, I immediately became passionate, (my wife would say "obsessed"), about every aspect of this hobby. I began reading everything I could get my hands on about the...

If I remember right, I believe this is the original recipe I used. Looking at it now I'm not quite sure where I got it in my head that the F.G. needed to be 1.024?? But for whatever reason, (perhaps senility), I had 1.024 in my head when I went to take my final reading. Either way, it...

Recipe called for 156* - mine came out to 155* for 60 min, (which I was pleased with). 11.0 lbs - 2 row 1.0 lb - Munich 0.5 lb - Carafoam 0.5 lb - Crystal 60L 0.5 lb - Melanoiden 13.5 lbs of grain, 16 qts of water for mash Thanks guys. I've never had a beer finish at 1.024 and I don't...

I just brewed a Zombie Dust clone recipe I found online. The recipe calculated an O.G. of 1.071 and a F.G. of 1.024 which would have given it a 6.2% abv, (which I believe is what the real Zombie Dust has). My O.G. came in at 1.064. It was a tad lower than the software I use had calculated, which...

Thanks

I appreciate the help. I'm not the brightest knife in the drawer - I followed you up until: That's where my brain went off the rails. I took some more detailed pics to show what I have. The first pic is the incoming 3 wire line from the plug. The center wire is ground. The wire to the left is...

Most of the wiring tips I've found are for wiring two electric outlets into the unit and plugging a heater into one and a cooling device into the other. The refrigerator I have has the power cord going into the compressor. Then it has (1) yellow wire, (1) gray wire, and the green/yellow grnd...

I don't know if this has been addressed yet. If it has I apologize. Several months ago I decided I wanted to brew some Belgian style beer and use the 750ml Belgian bottles with cork and cage for packaging. It seemed like an easy enough plan and I figured with so many home brewers brewing...

Yeah, I've always used corn sugar. I knew it had to add to the end abv, but I guess I just figured the amount it added was so negligible I never worried about adding it into the final calculations. So I take my last gravity reading and then rack to the bottling bucket and add the priming sugar...

Interesting article

This has probably been discussed a thousand times... BUT! When I've created recipes on BeerSmith II I always click the drop down menu and choose "Corn Sugar" under Carbonation, but I have never actually added that corn sugar to the ingredients list. I'm putting together a patersbier...

That's good to know. I'm still new at all this so I'm still learning. So if I do a starter using wort with a gravity of say 1.020 using this stressed yeast - does that mean the new yeast that's reproduced will be stressed as well? I'm still trying to get my head around the whole yeast...

That's kind of what I was thinking. I just did the pour thing like all the videos showed. After all - it's not rocket surgery. I tend to be a bit of a perfectionist sometimes. :mug:

The picture I posted of the torn corks coming out of the corker machine ARE from Northern Brewer. They responded saying the Italian floor corker is better than the Portuguese floor corker for these corks. (That's the first I heard of that) Either way, there's reviews on their site from people...