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After pitching the yeast and quarantining my primary, I find myself gazing at the beautiful sight of 5-gallons of finely crafted liquid just waiting to transform to perfection. Sometimes as I pass by, I'll sit down for a bit just to keep my creation company. Although saying things like "Hows...

Cake and Ice Cream... :rockin:

Can I borrow those when you're done?

I bought it and enjoyed it. I'm not sure if the price to quality ratio was good. It does taste like a Blue Moon but more like a Blue Moon x2.

That sounds pretty interesting. I'll have to check it out for sure.

I had it on tap last night. I enjoyed it. The bottles I've had this year were a little tough.

I made a batch and popped the first one 2 weeks after bottling... pretty good. Tried it again after 4 weeks.... EXCELLENT! The problem is by this point it was the last bottle. Idiot.

I'm probably not the most qualified person to answer this but I'm going with dpittard on this one... does it really matter? I would be more concerned about whether or not your yeast is reaching attenuation rather then if you are seeing your airlock bubble. But if there is an air leak you want to...

Ohh excellent, thanks for this. I'll defiantly check this out.

Much much thanks for your input. This just re-confirms my need to read this book. It is on my Christmas wish list so hopefully the wife comes through.

Recently I have been thinking about slanting my yeast and making a collection from each one of my brews I make. However, I know that the shelf life of the slants are not particularly long, I hear thing like 3 months to a year. My question is whether or not it would be practical for me to go...

Alright Folks, I have been reading a little here and there on the importance of head-space in primary and secondary fermentors. Why does the amount of head-space matter in relation to the size of my batch? What happens if there is too much head-space? What happens if there is to little...

Yeah, I'm not sure exactly what the deal is. I'm not sure if they are have or just one of the two. This pub does tap firkins a lot so maybe thats what it is? I'll try to find out more by tonight.

You could toss the hydrometer right in the bucket, which I have been known to do from sheer laziness. Although, this is highly not recommended as you run the risk of contaminating your batch. You can actually fill up these large vial type glasses that can be used for testing and just drop the...

I have only had one Gluten Free beer and there is only one taste I remember from it, Copper. Being Gluten free is most likely not the reason for the copper taste however.

East Ave Cafe in Pawtucket, RI will be having a keg tapping Tues 14 of the Dogfish Head and Sierra Nevada Life & Limb collaboration. If you haven't seen this yet check out the description: "Life & Limb is a collaborative effort, the brainchild of Sierra Nevada Brewing Co. and Dogfish Head...

26,658 +20 =26,678

You could probably drink it after bottling for 1-2 weeks. Even though 3 weeks is ideal, if you have an itchy trigger finger like me, it probably wouldn't hurt to try a couple out.

My Pumpkin Ale came out pretty well. I cut up a decent size pumpkin and baked it for about an hour. After that I added it to my muslin bag with my steeping grains. I actually steeped this for a little longer than usual. At knockout I added some pumpkin spice. The pumpkin flavor is mild but it is...

Hails Rhode Island! A lot of what you are saying here I have actually done for my latest batch thats still in primary. I also have just finished reading How to Brew, a few batches to late I suspect. I'm going to take on your suggestion of adding extract later in the boil. If the intuition...