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Yeah, it's been too long. I would just chuck it and start all over again.

Even though I live in southern California, I live in the sticks, and the variety of craft brew I can find is limited. If I wanted something decent, I'd have to drive 2 hours. So, I started brewing to get more of a variety. It was initially cheaper, but then I "had" to buy all sorts of gadgets...

You haven't answered the question regarding the gravity. Did you check your gravity? For a 2.5 gallon batch of 1.055 wort, you will need exactly 1 vial of yeast (if you didn't use a starter). If your OG is anywhere near 1.055, then you're ok.

One of my most popular brews (popular with the ladies) was a peach-ginger witbier which was basically a witbier and adding 4oz of tea at flameout. The hop flavors from cream ales is so subtle that it won't overpower/conflict with the peach flavor.

How far of a move? Down the street or across the country?

If my numbers are correct, you're at roughly 1.300 OG on your starter. That's way too high. I don't even know what the yeast is going to do. It's only been an hour, so what I would do is boil another 2 cups of water just by itself, cool it down to ~80° and just add that to your starter. *edit*...

I lived/grew up within a few blocks of one of the first In-N-Out locations. The burgers there are so much better than in the new locations they've opened up in the last 10 years. The ingredients are still the same, but it just seems like the new locations are more concerned about cranking out...

Has it consistently been at 1.014 for a few days now? That's the only way to know for sure that it's done. The bubbling you're seeing is just the co2 trying to escape. It's not really an end-all be-all sign of fermentation.

You might be better off posting this in the DIY section.

It used to be that 5-gallon kegs were much, much cheaper than 3-gallon kegs. When I got mine a couple years ago, they were ~$20 each. Now they're at least $50. 3-gallon kegs are going for ~$100 if I'm not mistaken.

I'm going for something in the middle. (i.e., you can tell that there's obviously hibiscus but not too overpowering). I know it may seem like I added a lot at flameout but I'm thinking that a lot of the flavor will fade during the fermentation process, so we'll see. That's the idea, but vodka...

IIRC, it was 4 cups by volume. I don't know what dynobyte did, but in my first attempt, I soaked it in vodka for approx 30 seconds. In hindsight, I should've made a tea with it, or soak it in vodka overnight.

I currently have a hibiscus pale ale fermenting. Brewed it on Sunday and it's had a good amount of krausen since Monday. It was a foamy pink krausen on Monday; today it's a weird looking burgundy fluff. This is only my second try at hibiscus. First time was a failure - used it in secondary and...

If I'm sick to the point that I actually feel like crap, then yeah, I'm postponing everything until I feel better. If I just have the sniffles or a little cough, then I just take extra precautions to make sure I don't contaminate anything. Once fermentation is complete though I don't do anything...

I thought the label said 70°-78°. I finally got around to using this this weekend. Fermentation seemed to be really active last night at around 76° but slowed down overnight when the temp dropped to 68°. I'm gonna try to keep it in the mid 70's to try to get that peach flavor out.

Some people do. That process is calle brew in a bag (or BIAB). You'd have to lift the soaked grains but there's nothing wrong with this method. False bottoms are used in all grain brewing to raise the grains from the bottom of the kettle so that water/wort can circulate efficiently.

here is what the production model is going to look like [per their kickstarter page] and pre-production model looks like this: Depending on your level of sponsorship, it is either bluetooth or wifi capable, plus there's an option for a temperature probe.

I brew a lot of session beers. Those are the ones that everyone loves and can't get enough of. I brew IPA's and APA's and save those for myself. Everyone once in a while someone will ask about those and will only pour off a taster. If they like it, I pour them a whole glass.

Hong Kong is an amazing place. I was only able to stay for 24 hour during a layover on the way back from China. My colleagues had had enough of Chinese food so we only sought out the familiar. We ended up eating at Bubba Gump's for lunch and Morton's Steakhouse for dinner. Fantastic views at...

The only other one I'd suggest is Lindeman's Framboise. My wife loves that stuff. I've had luck with the following (which have all been mentioned already): Supplication Duchesse Monk's Oud Bruin Bellegems Bruin