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I'm brewing tomorrow. Today I get everything out to clean and organize, and there's a dead mouse at the bottom of my carboy. By the level of decomposition, I'm guessing he/she probably died about a week ago. Needless to say, the carboy reeks to high-heaven. Will a bleach cleaning de-funkify...

Thanks everyone. It went into the fridge several hours ago; I'll pull it a few hours before pitching. I appreciate all the help on this forum.

I thought I was going to brew today, but it looks like I'll have to wait till tomorrow. I prepared a 1 liter starter yesterday midday. Will it be OK if it sits for another 24 hours, or should I decant? It'll be at or just beyond the 48 hour mark if I let it ride. If I decant, should I...

Awesome!...great tips. I think that I'll try your dough-in technique this weekend.

Thanks lumpher...thats what I was planning on. Does the water temp make a difference in the outcome?? If the mini-mash wort was added to cold water, and slowly brought up to a boil before adding the DME, would it make a difference?

I want to do my first mini-mash IPA next week, roughly following DeathBrewer's sticky, but using a full wort boil. After the mini-mash, I figure I'll end up with 3 or so gallons of wort. When I transfer this to my main 9 gallon brew kettle, do I add cold water, or water close to sparge temps...

Fist-F***'ers Brown Ale....tastes like my arm.

Wow...you can have a lot of fun coming up with a name for this one. Taste it on bottling / kegging day. If it tastes like ass straight outta the fermenter (i.e. incredibly sour) then it probably didn't survive the arm attack. If not, I'd guess that the yeast got a hold of it before the...

Wreck-tified Ale

Since an IPA is a relatively dry beer, in general you don't want to add a big-bunch of non-fermentables. Search the recipe section of this forum for extract IPA; you'll get a pretty good outline for what makes a successful IPA. Have fun...I'm sure it'll turn out great!

There must be a population limit to these lists, because having lived in several ski towns throughout my life, I'd say that most would kick the living **** outta Milwaukee for title of drunkest....something on the order of 40% or 50% who exceed 8 or 10 drinks per day. Hell, having worked at...

Welcome to homebrewing Sean! Search Austin Homebrew or Norther Brewer for clone recipes....simple, and a good way to help you get a grasp on what different ingredient ratios do to effect the overall profile of the beer. If you go White Labs, pay attention to the date. Some think that the...

Is it just me, or is 1lb of 20L way too much? I'd pare that back to about 1/3 or 1/4 lb. With this type of extract IPA, I don't think that you'd want more than a 10% or so grain addition. Also, since you're asking...I'd move the 30 minute hop additions to the 20 minute mark (extract more...

It certainly wouldn't hurt. I would think that a 750ml to 1000ml starter with about 2/3 or so cups of DME should work great. Somebody else will probably chime in with a more optimal starter, but SOME starter will be better than NO starter.

We've had our differences, but I'm hoping for the best for you and your family Revvy. Heal fast, and get back to brewing.

A white layer of yeast sediment in the bottom of the starter is a good visual indication that things are "A-OK"

Touche.... Seriously, I'm not trying to rattle any cages. I have no motives; just questions. If that stuff is a good starter alternative, than that's great, and I'm all for it. If my questions offend,....well, I'll still ask them anyways.

errrrrrrrr......OK. Damn; you're on to me. I'm a secret agent DME distributor who has something against soda-pop as a yeast starter and I'm also against off-topic foodie tangent discussions and passing on info. WOW...how did you figure all that out?? I'm guessing that psychedelics were involved.

Revvy...not trying to start a war. I'm sure you can understand my questions....relax

Just the repetitious photos of "Goya" products throughout this thread.....seems a bit lop-sided towards a particular product.