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Dang. Back to the drawing board

I was doing it at 15 for sanitary reasons, but now that I think about it it might be silly. Still, after having to dump 5.5 gallons due to infection I might just keep it up for security

Got a stuck fermentation. I had considered adding brett but have learned that might not be good because brett and roasty and blah blah blah. Someone in the lambic/wild sub forum suggested champagne or belgian yeast. I'd prefer to do the belgian yeast but don't know what strain would be best...

I've personally found it easier to do a late extract addition with dme vs lme. Since the dme clumps at the top I just slowly add it in as it boils. If you try it do so at your own risk, I've never scorched extract but I'm sure others have doing this. The lme would just drop to the bottom and...

Update: just went up there. He's got grain but didn't get the mill he ordered with them, so I just picked up some hose and got a stout kit. Said he's got another order that will come in in February. Asked about yeast, all he's got is dry at the moment but he told me to email him and he'll add...

I like the idea of the belgian yeast versus champagne yeast based on nothing substantial. Any particular yeast strain?

It's been at 1.032 for 2 solid wells and I've stirred it and tried raising the temp for a week (to74)

I mashed at 152, ferm temp was 66-68. I aerated by shaking the hell out of the carboy for like 5 minutes right now it's at 68-70. When I first got this going brett was a fall back idea I had if it got stuck

Tried my hands at an RIS and it's stuck. Recipe Nicoles RIS-2 Recipe specifics: Style: Imperial Stout Batch size: 3.5 gal Boil volume: 4.0 gal OG: 1.091 FG: 1.023 Bitterness (IBU): 73.2 Color (SRM): 82.3 ABV: 9.0% Grain/Sugars: 6.00 lb Maris Otter Malt, 50.0% 3.30 lb Dark...

Just a playable cartridge, doesn't bed the box or anything. It can be beat up too, trying to avoid the 89.99 price point

Subbed as I have similar questions

On that note of someone finds a working master blaster cartridge let me know. Picked one up at the flea market and it's toast

Thanks, LHBS had the cappable belgian bottles. I'll check the sourness in another month or so then add fruit to the .5 gallon and blah blah blah. I'll report back in about a year and praise you again for all the help

Thanks for the math, I see I was on the right track while I was trying to figure it out on my own. The mash temp for the wort was 152 for an hour. It's only been aging for a month which I know isn't any time at all for a sour, but wanted to get a battle plan ready. I was going to rack it to...

Alright, so I'm not sure if this would be more of a cider question or a question for this sub forum but I picked up a gallon of cider from target for an experiment. I have a few non essential questions that if I can get answers to, id be happy, but it's irrelevant at this point. First the OG...

I've heard good things about AW but compared to ghosts I'm sure anything would be an improvement. I just finished walking dead season one and 2 and can't wait for season three. It's definitely not a game for everyone, but I think I care more about the game now then the show. Currently waiting...

It's not so much the drive as much as there are other people on the road. I'll have to keep an eye out for the one in Clearwater too. If you stop in to DK before I do post up what's new here, I'll do the same

Good find. If downs all my money at the LHBS and this website if SWMBO didn't check the bank every 10 minutes

I don't know. I grew up watching George Carlin. Not just as the conducter. Like at Carnegie and Class Clown. I didn't start dropping f-bombs till I was (on paper) an adult.

Latitude 48 from Sam Adams. After reading the description oh the bottle to try to figure out what was happening it became clear, it's just a mess all over. "Never before have so many regions been in my mouth at once" does that sound like a positive comment about anything?