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Welcome back!:mug:

Sorry I misread the OP and thought we were talking brewpub. I agree with David, there has got to be at least some consistancy in the supply chain.

I voted "other." I think you could do it without commercial beers, but you better be prepared to always have on tap a "light" ale, a hefe ( a cross-over favorite) and a cream ale or light lager. If it were me I would try to do this, but have a couple cases of BMC and corona in the back...

I use promash to plan what "should" happen, but I'm bad about recording what "actually" happened (actual mash temp, boil time, lag time, etc.)

I dream about it all the time. I am even considering taking a brewing class at Siebel. Then I read over at probrewer.com how much a brewer generally earns and I figure I need to be the owner of a brewpub to make any money at it at all. Then I try to figure out where I'm going to get the 750K to...

Color shouldn't change during fermentation. Is there airlock activity? Without a hydrometer I would wait at least 3 days after the bubbling has stopped completely. In the mean time, give your fermenter a good swirl daily to get the yeast back in suspension to finish the job. Congrats on your...

Congrats on your first brew:mug: What was it?

I am of the opinion that good beer is best served fresh. That said, I have tasted some of my homebrew at 2yrs that was perfectly drinkable. Wheats in particular I think need to be consumed in a few months of maturity. YMMV.

When I began using it earlier this year, me efficiency boosted from around 75% to 80%, all other things being equal. I use 1 tablespoon in the mash.

I use iodophor exclusively. I mix up a couple of 5 gallon buckets worth and soak everything I use in it until I need it, then I put it back in after I'm done. I don't really use a "cleaner" per say. I just rinse my equipment with water when I'm done with it and soak it in the iodophor before I...

I don't have one either. I simply use a Stainless Steel slotted spoon that I normally use in the kitchen.

My knee-jerk reaction would be not to use it. But I checked out the label on the Libby's site and there doesn't seem to be anything in there that would cause you and really problems, other than not being able to control the spice mixture completely. Libby's Easy Pumpkin Mix

I agree with The Bird. I used a cheapo supermarket strainer for several years and my beers turned out just fine. I did use it with a carboy though. I sat it on top of the funnel that was leading into the carboy and poured through it. Some stuff gets through, but it settles out relatively quickly.

My brewbuddy Ed and I recently built a CFC and run icewater through it. Only used it once so far, but it seems to be very efficient. We went from boiling to 80df into the fermenter. Could probably improve on that with faster waterflow; We fed the icewater into the chiller by gravity.

Hi all, I've been a member here for a while but haven't formally introduced myself. My name is Jeff Yeast (ironic isn't it) and I'm from Lexington, KY. I've been brewing for about 4 years. My first 5 or 6 batches were extract kits and the rest, about 30, have been all-grain. My setup is pretty...

I got mine last month and have brewed 3 batches with it...I love it! My efficiency went up from 75 to 80. I got the 15lb hopper so that I wouldn't have to refill for most of my beers, but the smaller one would work just fine and would probably store easier.

Thanks for the quick replies! I asked because I have read that saisons like temps upwards of 90*, and with no experience with this yeast, I was wondering is that would still be advisable.

Hi all, I'm brewing a saison this weekend. This one: I have a couple of questions about this yeast: I made a starter last night (4oz DME, 1qt water and 1 smack pack). I usually see activity in my starters within a couple of hours, but this morning (12 hours later) nothing. Is this typically...