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I just shipped a case of homebrew Ohio to New Jersey, following the forum sticky. No questions, no issues. Cost was 17 and some change. Company was Fed Ex.

Crap, how did I miss this??? The extra hops imbalances the beer, did it again with an extra pound of Amber Malt, and it was REALLY good. With unhopped extract - 1 oz 15 mins, .5 oz 0-5 mins, the extra ounce in the middle up the malt. I have some wild hops, we are guessing are Crystal. I am...

I dunno. Figure every one of those kegs needs new seals, cleaning and pressure testing. No way you will get 30 a piece for em, without refurbishing them. Sittin in a school for years, if any of them had soda in em that mess won't be worth trying to clean up. Then you have to got to store and...

Our homebrew club had a Ladies Libation Breast Cancer Awareness Brewout and Fundraiser. I brewed a Cooper's Australian Bitter last Saturday. $1 per guess, paypal to ozzee_1 at yahoo dot com, closest to the STARTING GRAVITY of this weekend's batch gets a shirt or something from the brewery...

Any update on this beer?

Anything with ICE in the name

Any of you Cali brewers wanna trade for some of this?

Just have to lift your fermenters over the edge.

If you're concerned about the airlock, grab a 1" OD tube and stuff it in the neck of the carboy, should be a tight fit, but that Will open up your flow. Your airlock rig should be fine, just keep an on it. Don't worry about sanitation,well now. Nothing's contaminated, well the foam that escaped...

Yeahnwas gonna say the same thing. Take off the seal and cover with foil, you want the Oxygen exchange in your starter to get the yeast going.

I have 4 5 gallon icing buckets from the Kroger bakery I have fermented in for years. The fruit flavor may hang around for a batch or two, but like you said if you plan accordingly it'd be like aging in a wine barrel. The only problems I had was trying to be cheap and brew 5 gallon batches...

I know! I can't wait to try something like that! Just need to get my hands on a barrel.

Here is an interesting response I got from my buddy in Colorado. His club got 8 brewers together with an oak wine barrel, and they went HUGE, not just big. This sounds like the exact type of thing you are looking to do. Barrel Aged EKG Barleywine After trying so many barrel aged beers, and...

Her ya go Revvy, take it back to where it all began. Anchor Old Foghorn Clone (All Grain) 21 lbs (9.45 kg) 2-Row Pale Malt 1 lb (0.45 kg) 80°L Crystal Mash at 148° F (64° C) for 60 minutes with about 7 gallons (29 L) water to collect 6.5 gallons (24.6 L) of first wort. (You may need two...

Just adding to the comments. Heck yeah bottle it up! The airlock shouldn't be a problem, as long as the bucket wasn't disturbed, CO2 is heavier then air so with nothing to force the air exchange, the fresh CO2 from the yeast will have kept it from oxidizing. That is impressive your fermenter...

Test it Boil the stick in a minimal amount of water. This way if anything's leaching you have it as concentrated as possible. Boil a same amount of water in another vessel. Steep a quarter ounce of hops in each one chill and taste. Do the same with a half cup or so of malt. Then do then same...

Dang! That's a nice crop o fuggles! Wish I was closer

Papazian says on pg 87 of Complete Joy: The first part is good news! And I have always loved brewing with honey. The last part has always made me leery of adding it in the secondary. I have always added honey in addition to or in lieu of the malt schedule. It adds to to a dry finish and...

In my experience with pumpkin ales, aroma hops tends to conflict with spices. I think the .25 oz of Saaz at 5mins is unnecessary and will only add off flavors. A quarter ounce isn't much anyways, I would skip it.

http://www.bjcp.org/2008styles/style14.php#1c - You are not getting nitpicked by a couple HBTers. There are many Certified judges here that know the style standards. With the credibility of the panel that put the styles together I'd say it is not really a matter of opinion. Not sure either...