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Cash, ass or grass. No one drinks for free. :) In my house, my friends come over and they understand that brewing is a long, somewhat exacting process, and that it takes more than a month or sometimes much longer to arrive at the final product. They also know that I make some very good...

Yep. I just bought 2 7 foot lines to replace the 5 foot lines that came with my beer tower kit. Kind of a shame, as those 5 foot lines are nearly worthless unless you're serving very low carbed beer very cold. I wish I'd known to ask for longer lines when I ordered so I wouldn't have to go to...

I personally don't mind the lowercase beer name, but the kerning is off (letter spacing). I don't know what program you're using, but you can usually turn auto-kerning off and adjust spacing yourself. It could just be me, but I have a Graphic Design degree, so I'm more sensitive than most...

Comparing conductive heat transfer to meat in a smoker and heat exchange in an immersion chiller is really an apples to oranges comparison. There's no such thing as evaporative cooling when you're using your immersion chiller unless you count the steam rising off your boil kettle. Simply put...

*scratches head* Am I the only one that can't see any pictures?

Good plan. Yeah, and likely less if you want to leave them in there the entire time.

I think a lb of vanilla beans would be a LOT. WAY too much. Vanilla is potent stuff. Don't forget you're going to extract vanillin from the bourbon barrel too. How long are you going to be conditioning it for in the barrel? I've made a couple of VBPs and I've used 2 whole beans per 5...

That first picture it looks like you have a good 1/4 inch layer of yeast sitting on top of the trub, but it is somewhat tough to tell. What you *might* have done wrong was letting the initial wash settle a little too long. When you add your boiled cooled water to the carboy and shake it up...

I'd take half a dozen too if they're the real deal as well!! Thanks!!

Mr Malty actually calculates viability based on harvest date. I'd say it is very overly cautious however. When you harvest the yeast after racking, you can assume you have nearly 100%, healthy yeast, as it just got done with a good meal. The dates on liquid yeast are 4 months after...

Most definitely - Remember, that Mr. Malty calculation for 're-pitching with a slurry' is WITHOUT making a starter. You'd need 482ml of slurry to correctly pitch directly into 5gallons. It'll be more than enough for the starter and a good insurance policy.

That's because Mr. Malty thinks 90% of your yeast is dead. It calculates 10% viability on that date, which I'd think is a might low. No worries with a starter

What's your gravity now? Is it inline with the recipe? At this long after fermentation, I'd think it would be done. What I'll usually do is pull a sample, check gravity and put said sample in the fridge. I'll let that settle out for a few hours or overnight and... taste it! of course. Best...

You can see the trub is that slightly darker grey on the bottom. That top 75% is yeast.

I'd personally clean it and use it as long as it passes the sniff test after cleaning and sanitation. The worst that could happen would be that you get another infection (though that is unlikely). OR - you take this opportunity to get a BetterBottle instead of a fermenting bucket. :)

I don't see why it wouldn't be possible to clean that bucket to sanitary again. A strong bleach solution for a good length of time... What condition is the plastic in? Is it scoured? Any places that can harbor nasties?

I usually bag my first couple of hops additions, but will add later additions right to the kettle (mostly because I've run out of bags!). I always bag when I dry hop. As for filtering, I've found that after your wort is cooled and ready for transfer, whirlpool the hell out of it with your...

I have a restaurant supply place near me that sells it by the gallon. You might look around for one of those. Straining it is just a slow tedious process of letting it cool and pouring it through cheesecloth.

This is actually my Christmas card this year, courtesy of last year. She was ~10 weeks old.

Yeah, but how was the beer?