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Anyone? :(

Soooo...I just recently moved into a new place with my 2 year old kitty, and this kitty is ridiculously curious about my brew equipment. The only thing about my new place is that there is literally one spot that she can't get into, and that's a closet/storage room/water heater area where I...

So my first legit brew-question in the last year: I have a dual-tap kegerator with a ball-joint connection and a Corny keg connection (so I can run either type of keg). Up to this point, when it comes to cleaning the lines (which is a ridiculous amount of work), I've been wondering if there's...

Yep, blowoffs are your best bet if ambient temps are on the high side (or if you have a high gravity brew). Only had one batch (barleywine) where I had to use one, but I was sooooo glad that I did. Sucker would've made a proper car bomb if I hadn't attached it.

Hi Austin. Just nagging issues stemming from a back injury back in my EMT days. Seemed to crop up with a vengeance over the last year, but finally settling down.

Was I missed? Didn't think so. :/ Even if you're (more than likely) not interested, back issues have sidelined my brew line for the past year or so. Hoping to get back into it soon...gotta get my investment out of HBT as much as I can. Good to be back. :mug:

I've always used a 7.5 gallon as my primary...never had a need for a blowoff, but if you have a smaller sized fermenter, I'd definitely recommend it. This recipe had some massive krausen going on.

Nice! Curious to see if whole cones make a difference as opposed to pellets... Thanks all for the feedback, as well. Tempted to pass this off to Firestone since they're a 20 minute drive north (brag-brag-brag :p). Glad everyone's enjoying it! :ban:

You can get some pretty good banana flavors by using a Belgian strain that produces a lot of esters.

Yes!

Stirring my cooling wort with a glass thermometer (the kind with teeny-tiny metallic beads inside) and being slightly tipsy enough to smash said thermometer against the copper wort cooler, spreading aforementioned metallic beads all throughout the epic imperial stout I had been brewing. Long...

PBW ftw. :D

x3 for new lines. Mold is tenaciously hard to get rid of without a fair bit of elbow grease & chemicals.

Woof! :drunk: Amazed to see this one is so popular, and even more so to see someone made an all grain version! Will have to get around to trying this whenever I garner up enough courage to put the 2 mash tuns that I made (almost a year ago...) to use. :)

Amen to that. Those little dudes worked their keisters off to provide you with brew, so why doom them to the sewers when you can reap their digestive benefits before dooming their carcasses to the sewer?

The strong alcohol smell will die off with aging. Depending on the method you used to rack the fruit into your primary, there might have been some nasties living on/in the apricots which may be giving off the sour smell. Decomposing fruit will also give off a foul sort of odor (a failed...

Dangit!

No such thing as "too much."

I could never see those things, even with pristine childhood vision.