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So what is it with all the iPad envy around here? I don't read/write blogs, wear flannel or any of that. But my iPad and my single speed Karate Monkey are totally bad ass. Try scrolling through one of the long ass rants with a touch screen some time.

Don't know, but it seems like there was nothing in there to ferment. That's why it was so surprising - clear, deoxygneated water + suspended yeast doesn't sound like a recipe for a spewage.

How about the excess gas? The liquid in the 001 vials was crystal clear and the yeast had only slightly darkened from that fresh off white color. They literally foamed over until most of the contents were gone. I am just curious about the reaction taking place.

I have been rinsing yeast and storing in 30ml vials for several months. Now I am getting a similar sulfur smell from all of them. All are 2-4 months old. WLP001, upon opening after 4 months, foamed over heavily and gave off a strong sulfur odor. I dumped them all, thinking they were...

Mine is by no means self priming. Once established, I can maintain suction throughout the brew by being careful about which order I open/close valves in. If lost, you can get it going by purging air at the pump intake connection. You only spill and ounce or so.

So when you finally drain everything to the kettle, do you not have a deep hole in the grains under the return? I saw that and was concerned that it lead to a less than homogenous rinse of the grain bed. I am thinking that I started out with too high a flow rate, causing the hole to form...

I had my first Brutus 20 brew day last week also. It was the most relaxing brew day ever - even though I felt this driving need to lift someting hot or adjust a burner. I'll get past that soon. I do have some fine tuning questions - in your mash tun, does the return hose sort of lay on...

No sun, just room temp in a dark closet until cooling.

I get that, but the kegged batch is only 5 weeks younger than the bottled. I would at least expect it to taste like decent, if not plain, beer once the hops had faded. I have an older stout has faded but still tastes good. This one went down the drain...

I brewed a Haus Pale Ale (all grain) using all Amarillo instead of Cascade about 4 months ago that seemed pretty good in the bottle. I saved one and brewed it again, incresing the Amarillo about 33%, including a FWH addition. I also pitched a 2L starter of 1056 instead of dry Nottingham and...

OK, so I already drank half of this batch. Research takes effort. So it has been bottled 4 weeks, and I am tasting a one that has been in the fridge for a week. I don't have a Gordon for side by side comparison, but it is pretty close. Hop aroma is strong but not huge. Bitterness is very...

Notes section indicates where I strayed from the recipe on CYBI. This yielded 5 full gallons of finished beer. Note that I made my starter from a propagator pack rather than the larger activator pack. That is what was available locally; I would have gone with the activator and stir plate...

Wow, was that the real Jamil Z? I just listened to 4 hours of archived Brew Strong episodes. Entertaining and informative; particularly that part about the sheep. Wish there was more to say right now about this batch but the bottles are just sitting there in a closet. I don't know how I am...

I rack to a bottling bucket on top of boiled priming solution (4-5oz dextrose in 16 oz water). Give it a gentle stir and bottle. I think 3-4 weeks is longer than you need for a Wit. Dumping priming soluion in primary and stirring up a bunch of sediment sounds messy and, well, gross.

After buying the beer locally, I must declare it "less fresh" than what they served at the craft beer fest. I am no expert, but there is a taste difference. Same unique yeast character you expect from them but less hop aroma/flavor. Good beer, but not what I remember. Oh well, guess I will...

So I bottled it yesterday. FG was 1.013 - right were I expected it. Big beer. Was able to keep most of the hops out of the bottling bucket. Tasted like something special, although it certainly is no clone yet. It had serious hop bite and some hot alcohol. Rye IPA was the same way. I think...

Lots of variables to be sure. And my system is by no means fancy...except for my new badass boilermaker kettle. :ban: I did my due diligence on the ingredients, hit my mash temps, OG was very close and pitched a 1.8L starter. Fermentation temp control seems to be my biggest issue right now...

Has anyone attempted to brew the Oskar Blues Gordon clone based on the Can You Brew It episode recently? Just racked mine to secondary on the Amarillo pellets. It went from 1.080 to 1.014 in nine days so all seems to be on track. Tasted the sample and it left me feeling this one has some work...

I understand that if you expected a west coast IPA or some kind of Octoberfest. It aint that. I had not experienced a beer that had the aroma and flavor of a fresh bag of hops until this one. Think about it - plenty of beers have great hop aroma backed by some amount of bitterness. Few...

Simple is good (fast is better). If you don't want to build a keg/carboy washer, the pump will be another single purpose piece of gear...unless you also have a pond. My goal with chilling is cool as quickly as possible without complicating the process = big chiller with no pump or pre chiller...