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^ oh hell yeah!

I was just offered a brand new 50 gallon hot water heater. It is glass lined steel and is about 5' tall. It is free and if I don't take it they are going to dispose of it. I was thinking it would make MLT for large batches but I am just now going to put together a keggle and burner. I am also...

Usually a comercial fermentor is double walled and has a cooling/heating system that pumps liquid inbetween the inner and outter walls. Some people just run a coil around the outside and keep it on a recirc cooling pump.

^ what he said.

That's what my wife suggested. I couldn't think of any that require a sweet porter. Any recomendations?

Indeed

Trying to do that right now. Also enrolling for a "hops course" in eastern washington and a few other programs in the beer related fields. I may also go back to school and study micro biology or something along those lines. Trust me I fully understand the task I am going to attempt to undertake...

If I have to wait another month or two for my baltic porter that was a lot less "heavy" it would be safe to say yours will take a bit longer. I forget who said it but I believe it went... beer will carbonate eventually but hardly ever within the brewers "time frame". I will give it another 2...

Oh yeah that's a month at 65-70 and a few days at 72.

It has been bottled for one month now. I guess I should give it a couple more.

Well I will have to try and get crazier with my ideas if I am to have any hopes for that award. So it looks like I'll let it sit for another month and see what happens. To beat a dead horse though, if there is no oxidation in the beer now, would it be safe to say there would be no added...

Some of you may have heard about my first attempt at a Vanilla Baltic Porter. It stopped at 1.024 and I bottled anyway. It had been at 1.024 for quite a while (60-68% att) so I knew I wouldn't have bottle bombs. But now I have tried one and it is sweet as hell and not carbed.... So. What if...

I love beer. I kicked around the idea of making my own but never really went for it until earlier this year. I thought I would try a batch and see what happened. I instantly became addicted to the process and chem/bio science behind it. Since then I have spent roughly 350 on more equipment and...

I am bottling a batch today and am going to use turbinado. I have heard that it can add a hint of sweet similar to brown sugar but is very slight. I thought that might go well with what I have but I can not find how much to use for priming. Is it the normal 4oz to 5 gallon batch? Or do I...

Brewed this about a week and a half ago. Going to move it over to secondary in a little while. Just moved it to the kitchen and it's gonna need some time to settle. RIDICULOUS AMOUNT OF TRUB! All the way up to my 1 gallon mark!

That's awesome. I had a million different ideas and I knew if I just asked I would get a simple and effective solution. Thanks guys!

So I was fixing a little blow off issue and when I went to put the airlock back on I pushed the rubber bung into the carboy and my fermenting beer. I am not to worried about contamination as I always spray sanitizer all over anything coming in contact with the fermentor. But in four weeks my...

High temps = let it sit an extra week than planned to assure the yeast have cleaned all they could and it will give it a little time to bulk condition. Blown top = blow off tube. I never go straight to an airlock anymore, better safe than BEERSPLOSION! Once the ferm dies down put an airlock on.

Wow. So if under sanitized conditions and as long as the blow off jug is covered w/an airlock let's say. I could harvest that yeast as it is "newborn" yeast from the top of the foam where I would be scraping it from in other methods. Because they are new yeast they should be healthy I'm...

Also, could I "wash" the yeast from blow off and save it for a future batch? Anyone ever try that?