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So it came out great w/force carbing --- yeah, that's definitely going toward the top of my to-brew list!

Cool, I work in ME very regularly (travel for work). Yeah, I'm up for some of the 6 gallon carboys. Maybe 4 of them. I'll PM you. There are some other folks from around here that might want in on this, too. I have a pickup truck, don't mind coming up to get stuff from you and bring it down...

Is there a reason to hurry up and cool the runnings vs. just letting the sample sit and cool to room temp while you are busy brewing?

I wonder if the "hop shortage" is just like the "bee scare". Prices went up, but those with money had no problem actually getting the bees they needed (polination of crops, if you're not familiar with the "rental" of bees.). Input costs will go up, so margin will suffer or volume will suffer...

I don't understand why a place like that doesn't ask you if you want to tack on a bag or two each time they are ordering bags from the maltster, all on one pallet type of thing...

My german hefe's with White Labs 300 come out great at about 64F fermentation temp - clovey and very much tasting correct for the style... Yes, hefe is a great and simple first brew. If you think you want to do an American wheat, it's different yeast and you could probably try to find a...

Yeah, like around 62-64F. LAte extract additions work fine, I do mine with about 15 minutes left in the boil, remove kettle from heat, gradually mix in the DME to avoid major clumping, and about 5 minutes or so in it will be 100% disolved so I put it back on heat and stir and it has just enough...

I smell group buy! Maybe several group buys... Heck, I only have 2 carboys - I wonder how many come on a pallet - I bet I could use them all if SWMBO is ok w/the amount of space I'll be taking up - it's already an "issue"...

Great news about the job! I echo what everyone else said about your hiatus from brewing. And it'll always be there for you to come back, to - I had 12 years away myself, similar reasons... Good luck w/the new job, baby, wedding, move, etc - you will be a busy man!

I found a great little canvas satchel one time, when we were doing an event -- it was evidently a freebie for an attendee at a conference in the same room, just prior to our event. The satchel says PASS on it. I wouldn't know what that stands for any more than you. But, just underneath, and...

Yeah, a lot depends on where you live. I am in MA and I tend to order from Northern Brewer when I don't go to Beer-Wine.com (actually I walk in to their warehouse/store, it's about 5 mi from my house).

Yes, you need a hydrometer. Since you ordered an autosiphon, you won't need the racking cane. This is not as simple as all-extract, but the steeping is pretty easy -- just remember to never NEVER boil your steeping grains. Good luck!

Jeez, looking at your sig, you must do a lot of brewing! Or not much drinking! I did an anniversary ale last year, I think it came out pretty awesome - killed the keg way too quickly but I will brew it again soon. I wouldn't change a thing about the recipe. Here's my recipe and my notes...

Is that a brew kettle on the top of the pile of stuff in your truck bed, on the left?! Since the taste of venison does so well in chili, maybe a beer that goes well w/chili would be a good start -- a nice clean lager or APA or maybe.... lawnmower beer or "mexican cerveza"...

Add sorbate and at the same time add apple juice frozen concentrate to sweeten it to taste. The sorbate kills the yeast. You will then have to force carb via keg or drink it still instead of carbonated. Or leave it alone and give it some aging time to mellow down a bit, the flavor will grow on...

Sweet! Thanks! Let us know how the first brew session goes with that bad boy setup!

Actually, I like the woodchuck Pear cider - not so overly sweet as the others they make... The juice will not control the sweeetness level of the finished product. The yeast will control that.

Boy, you went on a spree, didn't you!

Pretty much the consensus among charcoal users is lump and to use a chimney starter. So is the chimney stainless or galvanized, or does it matter? Where can you buy one? I like to see, touch, feel stuff like that before I buy. Any testemonials for the "superior" chimney on the market, or...

I thought around here you need to preorder all your grapes - nice you got what you need! Cool quote/sig! I would like to get into making wine from scratch but with only one kit under my belt so far, and minimal free time right now, it'll be down the road a bit before I do this. I have also been...