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Seem like a non-issue for homebrewers until you read about Moonshot. Sure a step away, but can be a slippery slope. And I enjoy the occasional esspresso imperial stout. http://www.cnn.com/2010/HEALTH/11/17/alcohol.caffeine.drinks/index.html?hpt=T2 Also silly, ok kids go back to RedBull...

If you get caught with it yes, could be federal, just transporting it in Georgia might get you in trouble too. You need to speak with an attorney licensed in both states to have a reliable opinion.

I am putting together the recipe. Base is Jamil's from his show. I just did a first taste on a Coffee Oatmeal Stout with a fair amount of oats. I like the mouthfeel even when green and was thinking of a small bit in the brown. Hopefully leaning more in the direction of Samual Smiths than...

Have a backup packet of yeast ready just in case, Lager yeast are not going to like upper 80's, if it is not necessary then you are stocked for next batch. Next time use ice with occasional stir. Start stockpiling it in your frezer a couple days before. And listen to Bend next time.

Yes, I get first call! Terrific idea for a STICKY!(if it builds) There are so many ways to commit your energy and your budget, in retrospect getting to a full boil with chilling capability would be my priority. I can taste the difference, watered down beer vs. beer. Sorry if this offends...

Chest freezer will require additional regulator won't it? They are conveneint though. Craig's List for a used refer can leave more $ for the setup. I had a basement one with extra room which decided it for me. Split fridge/freezer and I can fit 3 corny's and the CO2 on the wood base I built...

username: therealrsr

JV, good idea. Unfortunately I have a cyser in the 3 gallon that is taking FOREVER! Better part of 3 weeks and it is still bubbling away, never seen anything like it. I am also a little concerned with all that head space for nasties but don't have the equipment for a 6 plus boil. Maida, I...

Not trying to start a debate of a done topic. John and Jamil's opinions are definative enough for me. However, I primary in a 7 gallon plastic bucket to hopefully prevent blowouts and rarely need a blow-off which works well for me and the boss. My carboys are 2x 5 gal. and one 3 gal. so I am...

I am also woking on a wheat recipe, very different, but it keeps me thinking about yours. I was reading about Bavaria's agricultural history and came upon spelt. An ancient grain form Persia very similar to wheat (a hexaploid) that became popular in europe, including southern Germany. Still...

Yankee, where did you get that hops bill? From their site, "The hops come exclusively from the Hallertau region, about 50 kilometers from the brewery. " edit: I can not find any early references to Perle in the region and this is a traditional recipe. And as far as looking to regional...

This one mashed at 154. Given the limited info I just went with Jamil's base number. This is going to be a recurring one for me until I get it close so please keep the suggestions coming. Thanks all! Eric, why do you suggest the orange/lemon and corr at flameout?

Activator™ packages include a sterile liquid nutrient pouch that, when “smacked”, releases its contents into the yeast slurry and “activates” the package. The available nutrients initiate the culture’s metabolism which in turn generates CO2 and causes swelling of the package. This process will...

Just to make sure it is clear because he was right about the starter, dry yeast needs to be rehydrated per the packet instructions before adding. FWIW I've used smack packs above 1.08 and fermented out, but it was lazy and not smart. I do wait until the packets are a balloon though.

1. If you intend to mash you need enough 2 row to provide sufficient enzymes for conversion, I don't recommend trying to go over 50/50, if you do try a 6 row instead 2. Not unusual and unlikely you will replicate exactly 3. see 1 4. No idea, look at the local varieties and start there...

that's the spirit!

Respectfully disagree with Dave on the risk level. He is right, it will probably be fine. Right now the foam and co2 are pushing out so it will be difficult for bacteria, etc. to get in. When it starts to fall you will have left sticky dried stuff left that bacteria will love and less co2...

Nope, but as you already pointed out it does not block as much light as dark browns do. There are even a few clear corona's/newcastle in the empty stock. These are kept for the early samplers though.

Useless? I don't need a pic to tell you the glass was already compromised in some way. Sorry to hear about your trouble.

Thanks B&C. It got brewed last night less the honey (actually forogt about the pan pasturizing in the oven until after it was sealed, too many HB's!) and with a Begian wheat yeast, Wyeast 3942. I know SW is Jeff's creation and assume MW is Peter's creation. The differences from the...