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I also live in WI and up until erarlier this year the law stated that a brewery may only have two establishments that server thier brew. This led to Great Dane Brewery having three restuarants with only two of them being able to serve their own brew. ...a few months, a bunch of lobbying and...

Well duh!!! It's because them beer drinker guys are the problem. They get drunk, have fun and aren't afraid to let you know it so that 's not cool. The winies on the other hand do the same under the guise of sophistication and refinement and that makes it okay.

T-shirt idea? ...Jus sayin.

Right there with ya!!! :ban:

I tend to think that between the praying (that everything goes right) and the stress (that everything goes right) you'd be suprised how many calories get burned.

I can be a bit morbid but I'd name the beer "I.P.A.I.D.S." just in case there's a little blood in the bottles.

Damn! Beat me to it.

I'm hoping for low 60's but we'll see how good I am at temp control... That's also why I'm using the Cal Lager...higher temps. Either way, it can't be as bad as the Bud Light I was forced to drink over the weekend.

I feel like I'm getting two entirely different answers so far. I typically do wait until they swell but I kind of figured that maybe it was just slow and was on my way to bed so I tossed it in thinking that it would take off overnight. Could I have done any damage the the brew? And yes I am...

So I brewed up a batch last evening and while brewing I activated the 2112 Cal Lager smackpack which never really expanded. I pitched it anyway after about 5 hours just before going to bed at 73F. The temp this morning was 72F and there is no sign of any activity. So now what... I think...

Bump. How did this turn out? I am thinking about using the 1338 on a similar recipe, any advice?

I'm not sure of the temps at his place but at mine, and with it being cold here in Wisconsin, the room where stored averages about 64F. I usually leave mine sit for about 3 weeks before opening and have not had any issues with it not carbonating. Its the heat register induced temp fluctuation...

A friend and I started brewing early this year and I am quite puzzled by our last two batches, maybe someone here can hlep me out and explain to me what is going on. We are currently brewing 5 gal batches together and then each take one case after bottling. With the last two batches his case...

Anyone going to this?

What is the general concensus in these situations as to whether or not to shake the wort to introduce oxygen? Can it help/hurt? Why? Also, what advantage does a starter give above and beyond a smack pack? My understanding is that the sugar released in the pack is the starter and therefore...

If your beer glows, don't drink it. I would make a label out of the biohazard symbol just for fun though.

The green grenade (Mickey's) is pretty readily available in this area but I have no idea how one would go about capping the big mouth.

Would it be reccommended to rehydrate the yeast at a higher temp (90-100 degrees), then bring it down to the same temp as the wart prior to pitching so that the yeast is ready to go when it hits the wort, or would you just get a quality dry yeast and pitch immediately? Or.... would liquid...

Yep we're *********. Dueley noted.