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Obviously they aren't under pressure but I have many water glasses that have undergone regular dishwasher abuse for more than 10 years.

My local brew supply store guy warned me against running bottles through the DW as it will lead to bottle bombs. Really?

OMG - I just discovered Gulden Draak a day or so ago and nearly swooned! Please report if you solve this problem.

I'm not even sure I can come up with room for the 20 gallon tub but I'll measure. I'm squeezing into a corner of the pantry and don't have a lot of options. It just one more reason I wish I had a basement.

I don't have room for a container to set the fermenter in. Nor do I have a spare bathtub.

Swamp cooler is what I was thinking of when I referenced MacGuyver techniques. I LOVE Belgian ales - especially strong lights and Tripels. And strong darks.

ANY KIND OF YEAST THAT LIKES HEAT? [couldnt figure out how to edit the subject line or delete the whole thing and start again] My 1st batch is about to be bottled and I want to pick recipe #2. It's been really cool in NC and my primary has stayed at 65-67 without any effort on my part. All of...

If Absolute Balls is a kind of vodka I do not want to see the print ad nor know how they infuse it.

@Gas- "goofy" how?

Now that I think about it the weakest part of my brew process was probably anemic aeration. Could it be that the yeast had enough activity to produce co2 but not enough to impart its flavor or create new ones? Will extra time help?

No, it doesn't taste *awful* and it does taste like beer, it just tastes bitter without any yeasty flavors that I could discern and certainly not sweet. It was a partial boil so I'm surprised at the bitterness. It sat in the fridge for an hour or so before I tasted so it was chilled and flat.

Oops - Krausen

Digital thermometer sitting on top of the pail has read between 65-68 every time I've checked. The lid has been on the whole time except for this test and a I-can't-help-myself peek on day 3. Didn't have much foam (klausen?) at the start nor did I see much evidence at the 3 or 18 day peeks...

It's an extract Belgian Wit. It has absolutely none of the flavors from spices or citrus but I guess they will poke through eventually. I'm not planning on a secondary since a glass carboy seems like a disaster waiting to happen. I'm a klutz and not in a hurry to start batch #2 - an extra...

I can't exactly describe it but it's just pretty dreadful. Rough enough around the edges that I'm not sure there are any edges there. My main fear (as expressed elsewhere) was that it had become contaminated and at least that did not come to pass. What I'm wondering now is how long to let...

I'm worried about infection because I forgot to sanitize or even rice the nylon filter that went over the primary bucket. NooB mistake to be sure. Ok, "hate" is a strong word but assembly line style efficiency has never been my long suit. My wife asked when I was going to bottle and I told her...

What do I have to lose? I am going to hate bottling and will be ticked if I do it for nothing. I like the chemistry and recipe-playing aspects. And the drinking bit. And the sharing (showing off) bit.

Brewed my fist batch 2.5 weeks ago and plan to bottle at or just after 3 weeks provided fermentation has stopped. I had airlock activity for about 9 days. My sanitizing procedure was really pretty good but not perfect and before I go through the bottling process I want to make certain that...

I am, by nature, a worry-wort.

I didn't expect pure CO2 to smell like anything but I thought the overall aroma to be something like, you know, beer.