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Cool. I had no idea.

I just assumed I'd use a wyeast 1056 or or safale 05.

Human brewing - You're right. It's not very dark. I think they describe it as a "clear amber" Thanks for your help.

I know some of you can help me with this simple recipe. I'm working on a basic American IPA (inspired by New Belgum's Ranger.) But I need help with the malt bill. I would like to do an extract batch with specialty grains. Here is my hop schedule. 1 oz Simcoe 60 min 1 oz Chinook 30 min 1 oz...

There is an incredible amount of information available online. Pretty much anything you need to know. My two tips: Use Star San in a spray bottle, and check out the Basic Brewing Radio podcasts.

It's Ok. You don't even need to let it swell. You can just open the pack and pitch. I've asked this question before. The activation is just "visual insurance" that the yeast is viable. It even says on the back of the package that you can just pitch without swelling.

Double post

Boostr20 - no honey. Just grains, extract, water, hops and yeast. Nordoe - I don't remember the exact amount of time, but it was probably around 4 days.

Great advice XxonValdez. I just assumed I was OK since I had 2 weeks primary, 2 weeks secondary. (that, and the satellite fermenter reading)... That sparks an idea. Can I open a beer now, let it go flat and compare that gravity to what I had in the satellite? You know, to see if the batch kept...

The damage was relatively not bad, as it was a single bottle that exploded. But the shards were everywhere. If you do have a bomb, be sure to thoroughly clean up. I stepped on a piece of glass a couple days later. It was about the size of a grain of rice, and it hurt like a S.O.B.

Yeah, the screen name seems to fit. Haha! NorCalAngler- I've drank most of the beer already. Some have been flash frozen, some have been refrigerated for days, some have been room temperature. All have been overcarbed. Proper- the fermenter was located in my air conditioned converted...

I brewed a pumpkin ale last weekend. They're already selling pumpkins here in SC. I roasted 2 small pumpkins at 350 for a half hour. Peeled, cut them up, put them in a nylon bag with my hour long mash, and boiled like normal.

I boiled the sugar with 16 oz of water. Pretty sure it was fully dissolved, but it's possible it wasn't.

Yeah, could be an infection. But I'm drinking it. And I'm trying to get rid of it pretty quick.

I bottled at around 75 degrees F.

That's before racking

Good point I'm not sure. 40 something bottles. I ended up with between 4.5 and 5 gallons.

The beer tastes fine to me, but I'm still a beginner. So, maybe I'm not picking it up.

That's true, but every other beer had a ridiculous amount of carbonation.

Two weeks ago. 5 pm. I was leaving work when SWMBO calls my cell phone. She was enjoying an evening nap (she works nights) when she was awakened by an extremely loud and unusual noise from the kitchen. "This can't be good, I thought." She calmly tells me "One of your beer bottles exploded in the...