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At any rate you really don't need much. The reason I go with Lager yeast usually is because then I can just send them to the cellar (where temps are lower). A sprinkling is all you need. I have a pack of Lager yeast that has been opened for about a year, and I call on it whenever I have a high...

Yeah you can just open the relief valve after a few days to purge the air. I see it not that much different than aging in a secondary. Think about the headspace in a secondary, it is fairly large compared with a keg. It's just a different shape and material than a carboy or BB really with the...

At this point, just go by the estimated numbers from the recipe. Make sure it sits at a bare minimum 10 days in that fermenter and that all airlock activity has stopped before proceeding to the next phase. (10 days is a good rule of thumb. This can be shortened but until you are really in tune...

That's kind of what I was getting at. I haven't had any troubles, then again my kegs are in good condition and have all new seals. At any rate, even if you don't get a good seal this doesn't mean your beer will be ruined. It would be very difficult (near impossible) for anything to...

Time heals all sediment problems. I like my Cider over the year mark.

Well you can always just add about half the amount of priming sugar you'd normally use. That way it can partially carbonate while resting. I have even done full amount priming. Then they are ready to go, no waiting, just put them on tap. To be on the safe side, it is best to have the CO2 hooked...

Never dealt with it, but I'd imagine you'll be fine. Even if you can't see it, there is still yeast cavorting around in there unless it has been sitting for months or you have an extremely flocculant yeast (and even in that case, I'd imagine you'd still have enough to carbonate). It may just...

Usually this is a case of not fully stirring the wort before taking a gravity reading. The denser sugar rich wort settles at the bottom.

It sounds like you bottled way too early, what was the starting and final gravities and how much priming sugar did you use. Also how did you add the priming sugar? If that is the case, you are going to have to relieve the pressure by gently prying the caps without destroying them and then...

www.uptontea.com has it as well.

I have some at home. It's not bad. Not my favorite, but every once-in-a-while I like a nice cup or two. I haven't tried the roasted kind yet, only the 'green' one.

I'd go for a Black Ale. The reason being this will open up the range of what hops will work. I have done lots of dark hoppy Ales, some have come off way better than others. The thing that I have found is you can get some odd flavor combinations with some of the dark malts and any of the C type...

I have seen them hung (and eaten) to the point where there was mold on the inside of the carcass. What needs to be realized is that spoilage is really only relative to things that can harm you. Take aged beef for example. They literally will cut away the outer layer of moldy stuff to get to the...

I believe in minimal soil disturbance to create strong mycorrhiza growth and beneficial soil function. I think the pictures of my Garlic kind of speak for themselves. I have had cloves weigh in at over 1 oz. A single clove. Granted that is in part genetics, part care and part conditions, but...

So what happens if in your drunken state you shout things like "Yeah get a donut you stupid pig"? :D Do they let that slide too? :fro:

I think it's all around you.

You'll be pretty much stuck with most fresh cheeses until you can properly control humidity and temperature. I mean, you can make stuff and do a fair job but it will probably nag at you because you know it can be better. It's akin to proper ferment temperature control in brewing. A humidity...

Cooper's is a fairly vigorous yeast. The main thing I noticed with it is around 68 it seems to produce copious amounts of diacetyl, which can be good in some styles.

I think that's essentially what the majority of people are using now, the syrup. I have taken a different approach and just make it while the rest of the brewing process is going on. It takes a little timing, but is another alternative. So I only make what I need for a recipe at a given time.

:off: The really funny thing is, here in State College, PA the housing market is pretty much 'same as it ever was' (no foreclosures other than what is normal, and no plummeting sales prices). I don't see any doors closing and the stores are all packed. Now here's the screwed up part. Housing...