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When I started brewing (a few years ago) my friend told me a story of how is uncle used to brew in his bathtub back in the early 70's. :drunk: That stuff had to taste like swamp water

Do yourself a favor and go get an 18 gallon plastic tub. You like soda? Well if yes, empty a few (6 to 8) and fill them up to within 1" of the top with water; freeze um. Put your fermenter in the plastic tub and fill with cold tap water, just don't fill it so high that your fermenter...

You are right, a bit of the extract at the begining of the boil is good. A pound is enough I've found. Adding the remaining extract late (45 minute mark) reduces the chance that you will carmelize the extract giving you that "twangy" taste many speak of when doing extract kits. Also, this...

Oxygen before fermentation = Good Oxygen after fermentation = Bad :mug:

Love the foam. Embrace the foam...be...the foam! :rockin:

Looks good. I like the blog. I'd recommend taking a look at late extract brewing (search the forum, tons of posts). I done this my last two batches and I can tell a significant difference in the taste. My brews are going from good to great using this technique.

Nice find!

My first keg was drained in two weeks. I drank it all myself...

Its been bottled for 5 days you say? For god's sake man, drink it! Do not pour it down the drain. It won't be fully carbonated, but think about what your saying...you are going to throw away perfectly good beer...:confused:

You will probably not have enough viable yeast to ferment out that big of a beer.

I'll try to answer these for you. 1. You can do either or. Leave it in the kettle, or use a funnel and strainer. 2. Take the gravity reading after you have added your top-off water and have mixed with your wort to give you your 5 gallons. I don't think doing it the way you did so will...

:D The purity of that statement is so fundamentally wonderful.

That was my take, too.

You will be fine to put an airlock back on if you want to. Ensure it has been cleaned and sanitized. Hard to say exactly why the krauzen went nuts this time. Could have been the fermentation temperature, type of yeast used and pitching size, style of beer... I've had batches, under...

HAHA, wow; I used to go to John's Grocery when I was living in Iowa City going to school. Man, the memories...:tank:

Doubt you will find an equipment kit that has a porter recipe kit attached to it. But, this link will get you what you want. MoreBeer | Porter- Extract

It was mentioned, but look to drop your temp down prior to pitching on your next batch. Either an ice water bath in your sink or tub, or a wort chiller can get you where you need to be. If you are pressed for time again, you can allow your wort to cool to pitching temps via the ambiant air...

There are several carbonation tables out there that suggest the amount of CO2 based on beer style. It also accounts for temperature, size and length of the beverage line, volume of liquid, etc. It can get pretty anal if you want it exactly precise. I'd do a search on the forum for...

Nope, shouldn't be any more difficult than any other. You will have to be a little bit more patient with a porter. I'd let it condition for 4-6 weeks (at least) after you bottle or keg. Good luck.

I'd avoid anything that comes in a can. Go to one or more of the homebrew sites on line (morebeer.com; midwestsupplies.com; austinhomebrew.com; northernbrewer.com; etc) and take a look at their ingredient kits. I'm sure one of those sites will have an extract kit that fits the style you are...