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Five minutes of rocking it on it's axis is about the same as a 30 second blast of pure O2, more than enough.

Ample yeast nutrients and yeast energizer will help prevent that rotten eggs sulphur smell. De-gassing the cider not only helps eliminate CO2 in the must (which is toxic) but it also introduces oxygen to prevent a stuck fermentation. Remember, oxygen is necessary for active fermentation, so...

A dual regulator would be the way to go. You can run two kegs off one tank hookup at different pressures so no matter what serving temperature you prefer, you can carbonate to the level you want by setting each regulator differently. Without it, unhook the gas on the APA, drop the temperature...

There's only two seasons down here, January and Swamp Ass.

It appears to have finished fermenting. Hydrometer readings are at .995 and i've decided to hit the batch with KC finings. I've just added the ketosol and will add the chitosan this afternoon, then rack off the lees in 24-36 hours after clearing. After racking, i'll add campden tablets and...

Well, I put out a feeler on BeerAdvocate about a bottle share at the HoJo for Friday night. I know people will be trying to get into Peg's Cantina and 7th Sun that day but if it's like last year, the long long lines might dissuade you. It's cool, people coming in from far and wide want a chance...

They knew what it was when I bought it. Besides, if i'm going to hell, it won't be over a lenovo tablet. I think it's Gods way of saying I needed a new-ish electronic device. The Wife has a laptop, an ipod touch and a kindle. Daughter #1 has a laptop, an Ipod and a new Iphone. Daughter #2...

Beeradvocate has four separate threads for bottle shares Friday night. There's a CCB share in the back room (I hear it's ticketed and now closed), there's a share at the Airport Hilton, there's a share at the Courtyard Marriott and i'm trying to start up a share at the HoJo on Dale Mabry (low...

I just scored a brand new, never been opened and out of the box Lenovo IdeaTab A2107A tablet at our local church's garage sale today. $20.00..... why sure I think I can pay that much for it.... HAHAHAHAHAHAHAHAHAHAHAHAHA!!!! SCORE!!!! The box art has the tablet displaying a pile of...

Similar situation, only this particular friend of mine and I have only known each other for about four years now. We were in Asheville, NC with our Wives on a mini beer vacation when we were both carded by the staff of a pub. Imagine our surprise when we both found out we had the same exact...

You'll probably need a temperature controller. There's DIY projects for making your own here on homebrewtalk, or you can buy one from a LHBS or the vendors in the sponsors section for cheap. With a temp controller, you can keep your temperatures to about +/- .5 degrees of where you want it.

Tripels can have some residual sugars in them if you don't ferment them all the way out. The Belgians are notorious for feeding them candi sugar additions in the secondary and using pasteur champagne yeast to dry them out and carbonate them. If you look at imported tripels from Europe, most use...

WLP007 for the English ale, stout and kolsch. Mead: D47 for most things, 71-B for Melomels and EC-1118 for stuck fermentations or extremely dry meads. Saison: WLP 565 and let it ferment all the way out for a month.

Ever heard the expression that oil and water don't mix? Literally. Use cinnamon extract instead. It's usually alcohol based that will mix with water. Oils also kill head retention in beers. I've learned this all too well when trying to use adjuncts with a high oil or fat content.

Ditch the airlock and go with a blow off tube. Run the tube from the lid of your bucket to a small pail about 1/3 full of sanitizer and stick the other end of the hose in it. Problem solved. Or, Add a few drops of fermcap-S to the fermenter. Two drops per gallon. It's a food grade anti-foaming...

Books are your best source for understanding the basics of an underlying grain bill for a particular style. I would suggest picking up "Designing Great Beers" by Ray Daniels and Jamil Zainascheff's "Brewing Classic Styles" for references. A quick and dirty approach is to look at the BJCP...

Our city has one of the worst ratings for drinking water in the nation. I use bottled water from the store.

Fermentation is an exothermic reaction, meaning the whole process gives off some heat. Ambient temperatures of your room or fermentation chamber can be quite different from the actual temperature of your wort as it ferments. Hard to say until you taste the finished beer. A lot of yeasts are...