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I'm pretty fortunate to be able be at RR in less than 15 minutes. I really like PTE and don't think there is much out there that competes. I normally just have one than switch to Blind Pig. Even with constant availability, I still think it deserves the number 4 slot.

Welcome to the addiction Jeff! Sounds like you got everything under control. There's nothing like popping the top on your own beer for the first time. Good luck!

I use a 70/30 mix of Oxyclean and the TSP substitute (metasulfite?) that Ubermick recommended. Works really well and far better than Oxy alone. Before I started making this stuff, I did a test on two better bottles that had really bad dried on krausen from an extended dry hop. This was...

Hello Ohio, I'm originally from Ohio. North Ridgeville to be precise. Have fun here, use the search function a bunch to start. This is the best non-commercial brewing site I've found.

You could just hook up with a homebrew guy in the area and brew beer on their equipment. What are you looking for exactly and how many people are involved? For instance, I have a single tier 10 gal sculpture in the brew cave someone could use. I'm too far away, but there has to be someone...

Hahahaaa!! I just found the link someone referred to earlier on the legislature discussion of homebrewing in AL. This is classic and helps you understand how stupid these southern legislatures can be. Check it out .

One of the best overall sources on beginning beer brewing is a book by John Palmer. You can read it online here, but the latest version is available from Amazon.

Hey Matt! Welcome to the obsession. You can go as deep or as shallow as you want in the science end of beer brewing here. Either way, you will make good beer if you follow the advise on this forum. Use the search tool a bunch, since there is awesome information to be had in the archives...

I dumped an Amber Rye on a yeast cake from BM's Centennial Blonde in my conical yesterday. Fastest fermentation take off I've ever seen. The 15 gal+ fermentor has krausen to the top today. Never thought I'd need a blow off on it. The conical does allow me to dump trub from the previous...

I have this exact Perlick if your's is the HP24TO. I bought it cause it's rated for outdoor use and I used it on my patio. The 1000btu variable speed compressor kept it at 34 degrees when it was 104 outside, good deal. I only use ball locks in mine, but it's a really tight fit. So tight...

This is my favorite fancy excel sheet. Great basic water information and addresses 5.2 and how your recipe affects pH. It has a sparge acidification sheet as well. The guy who created it has some cred too.. "His practice area focuses on water resources engineering and he has been named a...

This is my bet as well. There's an auto shut off in case a line blows or something. Sometimes our burners take enough gas that this thing activates. First turn off the tank valve and bleed off the pressure. Then try it with a bit less than full bore.

I've had fairly large chunks go through my 809 as well. When I fly sparge they will sometimes stick in the ball valve and stop flow, but if I open it up a sec and let the pump blow them out, all is well. When you disassemble the pump how big is the chunk that's stuck and where is it stuck?

A small bottle of lactic acid for $4.99 is all you need, and you will never run out of it. With RO water you can just add .8 ml in 10 gal to get in the range. There are some great water calculators out there that can help you with the acidification step, and also make sure your mash pH is on...

This sounds like a water problem to me. This recipe requires fairly soft water. Maybe try it using RO water (it's normally 35 cents a gallon) and acidify the sparge water to 5.2-5.8 pH to make sure you aren't pulling tannins out of the grain bed. This recipe is like brewing naked, there...

If you are talking to me, I'm actually brewing this again next week. My new years resolution to brew on a schedule to have beers ready at the right time isn't working out. I'm brewing when I run low. My last experience with the Mayfair Court clone was awesome though, so I don't anticipate...

I'm in Sebastopol, I've got a couple packs of Notty you can have. I'm only 12 minutes from Bev Peeps, but I feel your pain when they aren't open. PM me if you are still looking.

I love my 40 plate chiller, but I think I might be using it wrong and screwing up my beer. The thought occurred to me when we made an orange wheat again and it didn't have the orange flavor the previous one had, just some orange peel bitterness. We did an FO addition of peel on both of them...

How does the digital readout sense the number of pints left? Do you have a thread on HBT about it?

Pobrecito :o <My spanish is now officially exhausted>