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I certainly understand and go with the "Airlock is not the indicator of fermentation" but I think in some cases, it's better to check, be safe, rather than find out in 2 weeks your yeast never did kick in. Good to know that it did kick in, but I'm on your side, if I didn't see anything for 3...

I've only ever done 8%. I've lost interest in higher ABV beers over the last year as I'd rather have a couple beers and I just don't find I enjoy doing that with higher ABV beers. I definitely can appreciate them, I just find that with kegging, I just don't have the space to have a beer sit that...

I've never really tried to push it, so it's hard for me to give a concrete answer. I'd imagine, with my set up and storage limitations, from first equipment out, to last equipment back, I could get to around 5 hours. I have in the past, prepared everything the night before though, had everything...

It would work fine, but it will probably carbonate if you leave it on the CO2 for very long at all. When I first got started brewing, before I had made 3 beers to have on tap, I kept water in one of the kegs, for my kids to use to make sodas out of.

I have all of my receipts somewhere, but last count I was in around $700. That included retrofitting my kegerator to 3 taps and ball locks, 5 - 5 gallon kegs, 2 - 2.5 gallon kegs and the equipment I use to brew. I've thought multiple times of really diving in and building an automated...

Same here. I always was into craft beer to some extent, but it always took me being at a bar that had something new, for me to try it. I would rarely spend the money on a craft six pack that I hand't tried before. Now I'm always grabbing something new I see and thinking, "Wonder how this...

Let it ride. I did a chocolate vanilla porter that I was really close to dumping when I kegged it. Carbed it up, let it sit for a month oustide the kegerator. Put it on and tried it again, actually tasted OK, not great, but OK. Drank a little of it, then decided to put on another beer, so out it...

Why not just rehydrate and skip the whole die-off and need for a starter when using dry yeast? This was taken directly from the data sheet at the Danstar site. "Sprinkle the yeast directly on the surface of 10 times it's weight of clean sterilized (boiled) water at 30 - 35 ˚C. Do not use...

On bigger beers, I would just pick up an extra packet of dry yeast. I have read a lot on here that says the reason you don't want to use a starter for dry yeast, is that it's actually detrimental to the yeast. They are designed to be rehydrated. So when you use a starter, you actually can kill...

Is your hydrometer calibrated correctly? My first guess would be that it could be giving you false readings. My second guess would be that your volumes are off. How do you know you have 5 gallons? If you are going off of pre printed markings on a bucket or kettle, double check those. It's rare...

Took advantage of the 30 degree day here. + 6 gallons of my house Amber Ale = 4455 gallons

I do this all the time, to widdle down some of the extra grains I end up having lying around. Actually some of my best beers have come from this type of brewing.

This is what I was thinking. I'm not claiming to be able to blindly pick up a glass of beer and say, "Oh, Miller lite" But I have been at a party where pitchers of Bud Light and Pitchers of Miller Lite were both circling the tables. Miller Lite does have a distinct corn flavor to it. Bud...

I haven't read through the posts because I want to give you my opinion on what popped into my head first, without trying to discount anyone else's ideas. If I were you, I'd look into a larger pot and a good floor burner to get into bigger batches. Nothing wrong with small batches, my neighbor...

Looks pretty close to the one in the recipe database area: https://www.homebrewtalk.com/f69/three-floyds-zombie-dust-clone-303478/ That might be a good place to go to see what people have thought about it there. The database one looks like it uses a little bit more hops and a little bit more...

Like others have said, adjust your recipe. I almost always brew 6 gallon batches now and prepare my ingredients accordingly, so that I get at least 5 gallons in the keg. Especially if you dry hop, you are going to lose volume to the hops soaking some up.

3331 + 5 Gallons of a Citrus Ginger Wheat = 3336

Did the wheat beer today. Had 5 gallons of wort from the brew pub, so added 2 gallons of water for my boil off and added 2 lbs. of dry wheat extract. Added the zest of 2 small grapefruit and 3 oranges. Then added about 2 ounces of grated ginger. Added that to the boil at about 12 minutes left...

The times I've been there, the servers were knowledgable about the flights they offered. I guess I just don't expect the wait staff at a burger joint/beer bar to know the inside out of every beer. The tips just aren't there. This is still basically a bar and no one is going to make a career out...

Do you keg, I usually shoot a few seconds of CO2 into the carboy before I transfer. I hope to purge as much Oxygen out as possible, then transfer with an autosiphon. Not sure if it works, but I dry hop in secondary fairly often, but have never noticed any oxydation.