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Liking it!

Great! If you ever want to utilize it, I'll clean it up and send you an .eps of it.

I have plenty of evaporated cane sugar; should I then be using this, ideally, rather than DME?

:mug: Sounds like you have it all under control and will soon be at RDWHAHB with an actual home brew, and a great one at that with the patience you have!

Why does DME take longer to carbonate? I was going to bottle with DME instead of sugar because I want to stick to only the very basic ingredients. Would it be better if I used cane sugar instead?

Great idea on the dry yeast; thanks! I think I'll stay away from polydimethylsiloxane and just use cubitus arvina :p

Thanks; I forgot about that little oxygen detail there :D Edit: Any idea on the ingredients in Fermcap-S? I am brewing organic and would like to keep out anything additional. I'll have to hope for the best with this Smack Pack in the fridge; I think it'll work just fine. I plan on doing...

So just curious; if I happen to brew this weekend due to the nice weather and my Wyeast (which I cannot at this time make a starter for) happens to not be any good, can I pitch additional yeast say 4 days later?

I'd simply start at: http://www.breworganic.com/tips/virtual_class.htm That's a virtual brew class that will explain everything well and take you through all the steps with pictures. Other than that, the books to read are...

Makes sense; thanks. I'll be sure to control my heat better to prevent a guaranteed boil-over on 6.5 gal batches in a 8 gal pot. How are other marking their gal marks on the pot; perm marker on outside/inside?

What I'm slowly gathering though, is that freezing is not necessary as it seems that the yeast is still pitchable without needing to do a starter. What is the average time frame you keep your yeast washed yeast (sorry if I'm stating this wrong, but I've only skimmed the page linked in the OP...

Very glad I heard of this; thanks for the input on your experience.

Really, is this true? Well that completely settles everything... I'll do starters from now on and keep different strains on-hand (not that I wasn't planning to do this :p). Can I freeze the mason jars containing this yeast? Edit: So I see I shouldn't call these starters, obviously, but yeast...

Great question; very interested to hear. I would assume though that given the life cycle of yeast, that you'll need to "activate" them if they lay dormant in the fridge for a while... aka a starter. I may be wrong though...

About as good as I can do...:

Haha, I guess I never checked if there was another giraffe out there! Anywho, I suppose there is more than one dog, mammal, creature out there shared among brewers... but there is only one INVERTED giraffe. To be honest, inverted giraffe has been a long time "thing" between myself and my...

Thanks guys; criticism and resolution typically lead to a great product! I won't take credit on the brewers notes and glassware, as I took those from awesome contributions from other members on this forum. A good idea is a good idea!

Yes, thinking the same here; thanks for that confirmation. I would like some clarification on the dumping of the wort situation I described; is this bad, undesirable, doesn't matter, or really won't ruin a thing? I suppose I get a little confused about all the topping up and stuff...

I think I may have something to worry about... I just took a specific gravity reading, twice, and both came out at 1.010; what went wrong to produce this? The only thing I can think of, is that during my initial brew I had about 6.5 gallons of wort in the 8 gal pot and I had a near boil-over...

Alright, here's my revised logo based on input. Better; yay nay? http://imgur.com/t3BLs Looking at other examples, though, I am a bit tossed if I should have a single design label and put the name of the brew where Oatmeal Stout currently resides, or doing a different design for each style...