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Well I tried... I built www.homebrewclassifieds.com (free to use) but it doesn't get any posts. Pretty tough to launch a classifieds site because nobody will use it until it's big.

mmmm malt vinegar! send some to me, i have some fish in the freezer :) It's possible that pollen, fuzz, bee poop, etc. could be bringing nasties in. It's especially telling that you've brewed since those batches without an issue. That would mean that you don't have chronically infected...

hot

... then wait 5 years. if you, your wife, or your friends develop cancer, avoid that variety of tubing. :D kidding. I think this is actually similar to one of the tests for foodgraded-ness of polymers.

I'll start: I take down a bottle of my dunkelweizen. It pours with a thick, smooth and shiny beige head, leaving prominent lacing as it gradually descends. Color is deep amber with red highlights. Only slightly hazy due to extended settling time in the keg. Medium esters in the nose...

New game. Here's how it works: We start at 99 bottles of beer. You "take down" a bottle of beer by cracking one open at home and describing it here in as great of detail as possible. We'll try to make it through all 99 bottles without the thread dying. The idea is to write your...

looks really nice. Is this based on intel from the actual boddingtons recipe, or freestyled?

i figured. Not sure I'd brew 5 gallons of Albacore Mead.

don't you normally fish for those?

30,862 gallons, approximately $35 invested per 5 gallons (low estimate if you figure equipment amoritization) $154,310 documented in this thread alone. Probably 5%-10% of batches brewed on HBT are documented here. Probably less than 5%-10% of homebrewers use HBT.

I can't think of any tubing material that wouldn't stand up under the heat, it's more a matter of plasticizers, etc. leaching out of the plastic at high temperatures.

The necessities are: Boil kettle large enough for full volume boils, mash tun with false bottom and valve, precision thermometer. EDIT: umm... i guess i missed the other responses. Came late to the game :)

this is awesome. Triple Hopped, and now Jet-Puffed.

You're right about this. beer is going from keg pressure to ambient too quickly, which is causing virtually all the CO2 to come out in foam. You know the beer is getting carbonated, or the foam wouldn't happen at all. How long are your lines and what is your serving pressure?

don't rack a trippel until the FG bottoms out. check that hydrometer reading and try to ignore the airlock activity. If you take it off the yeast early, you're going to have a lot of trouble getting rid of those last few points. Go ahead and get yourself the carboy if you can afford it, but...

no, that method works well. yeah, you will need to add minerals, but it just gives you that much more control!

:d ha!

just pasteurize carbed bottles. It's a bit of work, and you'll need to keep safety in mind, but it's totally doable. you can see a method I tried here: https://www.homebrewtalk.com/f11/results-my-first-bottle-pasteurization-experiment-121101/

There's nothing wrong with using them, but the average homebrewer uses priming sugar as opposed to drops. Having unboiled sugar added to your beer does add another path for baddies to infiltrate your bottles. You may care or may not. You should think about using your hydrometer to gauge the...

love me some mashpaddlegiveawayforumpostcontest