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www.dennybrew.com and also the following youtube video is a nice watch: That's if you are wanting to go all grain. Basically a cooler with a braided hose in the bottom and spigot on the outside is all you need to get started with AG. If you meant brewing with specialty grains, just steep...

Most definitely use a starter and aerate the wort before pitching. Read this entire thread for simple cheap aeration: https://www.homebrewtalk.com/f51/cheap-easy-aeration-gadget-68218/ And of course, MrMalty's Yeast Pitching Calculator (be sure to select Lager)...

This is true, you must add bleach to water then vinegar to the bleachwater, never bleach and vinegar straight together. Good read on it here: http://blogs.homebrewtalk.com/fratermus/Experiment__BWV_bleachwatervinegar_as_norinse_sanitizer/

Welcome to the hobby/OBSESSION my friend. If you ate dinner sitting beside your carboy watching fermentation then you are gonna be in this hobby a loooong time :D For an IPA, you definitely wanna let it age a while before it hits it's prime. That said, try some at 3 days in the bottle. Try...

You're not going to hurt anything this time by shaking it right after pitching, other than possibly getting the dry yeast "stuck" to the sides of the fermenter which aren't in the wort, just get in the habit of aerating it before you pitch. Good post here on simple cheap aeration...

Good tutorial there - use a pitcher or something to transfer by hand until you can just lift and pour. Low tech and EZ-peasy until you build a tier.

A little bleach + water + an equal amount (to the bleach) of vinegar = poor man's no rinse sanitizer :D I haven't had a contaminated batch in all 15 years of brewing, nor have I had a "bleachy" brew either, but I always rinse like a crazy person as well :D

Yup, topping off and not thoroughly mixing will give readings like that every time. Not to worry though, the yeast will feast and all will mix in the end :D

ROT is to repitch 1/3 of the cake, just pour the slurry into a CLEAN jar, wrap the top with foil and pitch when ready. I seriously doubt you'll get any rye flavors in your new brew from the cake, but if the OG of the new brew is considerably less than the Rye brew I'd start fresh.

Nice! I'm running low on bottles myself, while spring cleaning I got rid of 2 cases worth thinking "I got plenty" - boy was I wrong!

First thing that comes to mind is bottling before fermentation is complete but, how long have the brews been bottled? Could be it's just not conditioned long enough. Are they gushing at fridge temp or room temp? They can gush at room temp pretty easy especially if not conditioned long enough...

When topping off with water be sure to thoroughly mix the water and the wort together. More times than not the fermentables will settle towards the bottom, so when you take a sample with a thief it is pulling the thin wort from the upper area of the fermenter. I've used Northern Brewer kits...

Nice work! Also a very nice job on the boat :D I built a "Portuguese Style Dinghy" from plans I found at Hannu's Boatyard website. It's a fun little boat, but I swear I think I spent more time working on the oars :)

Hi Harley, a welcome here from Johnson County! There is a hombrew supply shop I know of in Ashland, called Ashland Beverage Center. Been a while since I was there but seems like they had a decent selection of supplies. And yup it's legal, you can even enter your brew in the Kentucky State...

Hi guys, I'm new but I want to participate. I don't have a lot to offer but I can think of one thing I have a new brewer would love. Subscribing to this thread to keep a lookout for the official start :)

Just introducing myself here, been brewing extract batches for years, brewing bug has really bitten me hard as of late due to eye probs that forced me to quit driving. Oh, and I'm from KENTUCKY !!! Many thanks and hope to meet some really cool people here. Brew on!