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It's 26.99 a lb so after shipping its prob the same. If you're down for a homebrew swap pm me.

If the smack pack showed signs of swelling your yeast is not dead. Fermentation can take up to 72 hours to show any signs Check out this thread. If you have ordered more yeast and there are no signs of fermentation in a week you'll be fine to repitch. Sounds like you have a sound...

For your first all grain I'd go with something a bit darker. Ed Wort's Robust Porter is very tasty. The darker beers tend to mask off flavors better. Definitely look for something with a single step infusion, no sense trying a decoction mash right out of the gate (or ever if you can help it...

Answer- Yes

Soemone posted this link the other day. I found it pretty helpfull http://www.craftbeer.com/attachments/0000/0533/beerandfood.pdf

I just did a Falconer's Flight 7 C's single hop IPA. My wife and best friend pegged it as stone fruit. I agree but I got some citrus in there too. It seemed pretty mellow for a higher alph acid hop, with some cool flavors. Definitely give that one a shot.

if it is just air lock activity it could just be CO2 escaping however if your are still seeing the gravity drop after 3.5 weeks or a new krausen has formed then AmandaK's correct. How does it taste?

That's a hell of an endoursemnet :rockin: I'd order from them. I'll check this weekend on the price. I want to say it's cheaper but I'll PM you if we get to go. The band I am in is playing San Fran and Santa Cruz this weekend so it might be a bit before I get back there. I can vacuum...

Anytime! Glad you liked it. What was the cost? I can get it locally and if its cheaper, maybe we could hook up a swap and I'll throw some in. Steve

There is a fantastic gouda called euphoria that goes pretty well with a brown. I also like Red Dragon. It's a cheddar with Mustard Seeds and a Welsh Brown Ale that is awesome on a burger with a nice APA. Obviously the cheese by itself will most likely go with a brown but on a burger, it sure...

I didn't recognize anyone either. I read a lot and D_Ranged and I have done a swap so unless you're a Mod, TX brew or Revvy, I doubt I would recognize anyone...

I use the oxy clean method. I soak them in very hot water and the Sierra Nevada lebels (and 90 % of other labels come off in about 5 minutes. I';ve only had one label that took 30 minutes. I don't know what glue they used but I am glad none of the other breweries are using it.

My guess is also Citra. The only clone recie I found was on Hopville but I found the hop additions strange- only 2 60 min additions and 2 dry hop additions. May be a starting point for the type of hops used though: http://hopville.com/recipe/1125066/american-ipa-recipes/heady-topper-clone#

Freakin HILARIOUS! Thanks for that clip. Is that guy a BJCP Judge? If not he should be. So... The Codeman cracks me up.:mug:

:off: But Yeah- Jar Jar bears the brunt of my wrath because its new. I wasn't around when the others came out and saw them super young. I imagine C3PO's whinning must have been more tolerable to me as a child somehow.

Sure- I just call all my sh**y beers Jar Jar Binks

I rehydrate all the time. This post has a good explanation. No harm in not doing it but you'll lose a bit of viability if you beleive the post.

I am doing an Imperial Red. I figure do a brew that I only drink every once in a while on a day that only happens every 4 years. If it turns out ok maybe I'll brew it again in 4 years.

I just made a pilsner with 3 yeast strains! Not because I wanted to at all. The first yeast strain was a CA Lager yeast (the Anchor Brewing strain I think). I wasn't too excited but I was at my buddy's shop and smacked the wrong pack and pitched it anyways. Didn't want him to pay for my...

+1 on the wheat. I have talked to a few of the local pro's and they have great results adding it to the mash. I have been adding it at Flameout but I'm going to try in the mash next time. You can also use honey malt which will give you more actual honey flavor than honey. Use this stuff...