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How long did you bottle condition?

I probably wouldve left it in primary for another week or two.

Thats hard to tell. Everything looks pretty good from what I see. What was your bottling/sanitary techniques?

Also agreed!

Agreed!

Thats my issue. I drive 2 1/2 hours round trip for my goods. Getting yeast in the mail always shows up hot and dead, even with 3 or 4 ice packs. One trip was just for an airlock! Gawd!

Watch the eyes! Hit it with some oxyclean and water.

Mr clean magic eraser!

Looking for my brewbook right now. May be lost. This isnt good.

When I did mine before the all grain days I added it like so: steep grains. when boil begins remove grains. Add dme/lme and stir it up to prevent any scorching. Begin 60 minute boil and start hop schedule. As for the hops I go with williamette, mt hood.

Personally I add stronger flavorings at the end of the boil and weaker ones go in the secondary. Ive just always followed that and I stuck with it due to great results.

I say try it. Sounds good to me. My first spiced holiday porter was a shot in the dark and been doing the same recipe ever since

Agreed! I tend to get enough for the next 3 or 4 batches. I hate even trying to clean those things.

Ive had good luck with the ss screen for years. Ive got mine connected from the ball valve right to the sight glass. Prevents anything from clogging up the sight glass and from anything escaping.

Right on. I buy new tubes before each brew, or a huge roll of it. I aint abouts to try and get those 100% clean!

Man, I think brewing smell should be a cologne.....best smell ever.

Some do some dont. Myself, I use secondary only for fruit/spice additions. I just feel better doing it, thinking itll be more clear and less mess in one fermenter. Adding 7 lbs of peaches today actually to my summer ipa.

10 good sips I see!

I can have that?!

Speaking of which, I cant get into rapture day thread. How come?