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Thanks for the info. I'll get it and repost!

Would it be possible to drop your yeast in, wait until the proper carbonation has been reached, and then cool or heat your bottles to the point where any leftover active yeast is dead so you have carbonated soda that will not continue to carbonate? I'd like to bottle some and ship to my father...

Tell them you think they've got a great idea, chugging it straight from the bottle. Applaud them for knowing way more than you! Watch 'em suck it all down and then laugh hysterically when they sprint to the restroom ten minutes later. :-) I'm guessing they'll drink it from a glass...

I live in Charleston, SC, and in the summer time tap water is about 75 degrees. It would probably take a month and a half to take it down to the right temp. But I see what you mean. I used to live in Oregon and the water was cold enough all year I don't think I would have messed with a wort...

Can anyone tell me if this water is any good for making brew? http://www.charlestonwater.com/downloads/water_quality_reports/2008_water_quality_report(web).pdf

I built a chiller from Lowe's. The thing I ran into is that they don't sell a long enough length of copper tubing. You might have to couple two lengths together to get enough to cool it off with 15-20 minutes. My wort chiller is a little short and it takes awhile longer than most to cool my brew...

Haha. I brewed outside tonight. Pretty sure I saw a bug in there so I turned the propane up. :-) I'll just call 'er "bug brew" and hope my strainer catches it on the way into the fermentor.... :-) Little boiled bug never hurt anyone.

Thanks for the tips. I'll have to get a larger fermenting vessel or split the batch. I'll try S-04 yeast on my next brew and leave it alone longer....

I'd thought about that because I can use my bottling bucket as a fermentor and it holds about 6.5 gallons. But I was concerned that adding another half gallon of brew without altering the recipe would also alter the taste. ie - more watery... Is this not likely?

Only benefit I can think of is that you don't have to figure out where to come up with a bunch of ice every time you make a brew. I went to a wort chiller just because I didn't want to mess with buying/freezing that much ice every time I brewed...

Ah, will I get less blowoff if I cool my wort to a lower temperature before bottling? I'm always below 90 but perhaps it would help if I were even cooler? Not sure if yeast reacts more vigorously in warmer temps or not...

This seems like a really dumb question, but why can't I get a full five gallons of brew after I'm done fermenting? I have a five gallon glass carboy that I'm using, and if I fill it to the five gallon line (to the shoulder) I get about a half gallon of blow off (normal?) during fermentation...

No homebrew store nearby and I wanted to get started asap. Good question though. :-)

I'd like to buy and roast my own barley, but I cannot find anywhere online that discusses whether you should roast cracked or whole barley. I've found cooking times, etc, but no word on whether it's whole or cracked. Anyone know? Thanks!