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Yep, sounds like it's ready!

I'd give it another week. BTW, I've only dry hopped with whole hops, and I've found that a nylon bag tied around the racking cane avoids clogging and transferring hops to the keg. Is any such filtering, etc needed on transfer when dry hopping with pellets?

Also good suggestions! People are sometimes skeptical of the "Dummies" books, but "Homebrewing for Dummies" is very useful. Dave Miller's "Homebrewing Guide" is very good, but a little outdated on some topics. Palmer's 3rd edition has replaced Miller as my go-to book for answers to most...

I recently drained a 10 lb bottle of CO2 due to a slow leak (well, two actually). Two of my kegs both leak at the pressure release valve. I can't hear the leak, but soapy water quickly reveals the leak with lots of bubbles. The valves are screwed in tight, and I did put keg lube on the seal...

Yep, we were at a brew house in Dusseldorf, just a block from the Hotel Nikko. Don't remember the name, but the food and beer were both very tasty!

I've been drinking mostly out of Duralex Picardie tumblers lately. I use the small tumbler for drinking things like Old Rasputin and the Dogfish Head 90 min IPA.

The key is to have great service! I had a layover in Germany once, and we found a brew house that served their (one?) beer in that sort of glass. Whenever it was 1/3 full, a waiter would invariably whisk by and drop another glass on the table, making a tick mark on the coaster and picking up...

Ah, the real deal! I've always lusted after those, but heard that the wait could be quite long. Love the color!

Good goals! I'm curious about the "austere location". Drinking someplace special seems relatively easy, but brewing someplace special sounds interesting! Any particular site in mind?

I wonder if there's a clear trend between yeast strains and how quickly the packs swell. I've been using a lot of 1056 and some 1272, and those blast off very quickly. This weekend at the GRABASS brewfest, I made a hefeweisen with 1010, and it was a slow starter. After 24 hours, the pack was...

I didn't count them, but it looks like close to 1 per week. Maybe they clump up though. Let's lay 'em out on a calendar and see how it looks. How about a HomeBrewTalk.com 2007 brew calendar, featuring photos from the galleries? We'd need to move fast...

Well, they're putting up Christmas decorations at the mall, so it can't be too early to talk about goals for next year, right? :D 2006 was my first year homebrewing, and I'm averaging about one batch per month. In 2007, my goals are: brew every three weeks stick with extract / partial...

That looks awesome! Is that a Big Green Egg you're smokin' on?

Sprayed, or spray dried, just refers to the way the wort is concentrated and dried. Here's a blurb from an online ad for some Munton's DME: Drying is achieved by the use of a spray drier, a process which produces particularly uniform powders both in terms of particle size and favor. In...

What are you planning? I'm thinking of building some sort of rough-finished bar in the basement in the Spring...

Or Brite Butt Brewery? Seriously, are you committed to "donkey" as the replacement for "ass", or would you consider other terms?

I googled and found this: http://powersbrewery.home.comcast.net/Rancoetcdoc.pdf

You drop a probe into the fridge/freezer and plug the fridge/freezer into the controller's switched outlet. The controller cycles the fridge on/off to maintain temperature within a specified range. You can control the temp within a few degrees at any temperature between the fridge/freezer's...

I splurged and bought the Ranco two-stage controller pre-wired from morebeer.com. You can save money if you know you'll never need to both heat and cool. http://morebeer.com/product.html?product_id=16664

As others have said, I also smake, shake, wait for swell, then make starter. I went ahead and bought a fancy flask, so I use a rubber stopper and airlock on the starter.