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warm water, oxyclean, and one of these then rinse a few times w/warm water to get the suds out. Stopped sanitizing about 20 batches ago.

maybe the beer will have more sediment it about 2 weeks?

many moons ago (july 08') I brewed up a barley wine, goes like this; 5 gallon batch 16 lbs 2-row 6 lbs munich 1 lbs aromatic 1 lbs victory single steep @ 152 for 60 mins. 9 lbs malt extract... I think, but I never wrote it down. HOPS 60min- 1.5 oz green bullet 45min- .5 oz...

white vinegar diluted with water. I think about a 50/50 mix warm/hot water. Let soak for a few minutes, scrub w/green scrubby and you should be good.

Cool idea... primary, secondary, and keg without moving the beer. Problem is I'd need more then one.

before, always lay the cardboard down.

new from tonight

nother angle

There was a time when I would 'shake' the primary to get more O2 into the wort. Once till this tragic brew day, a day in which I had consumed almost a gallon of cyser before the shake... terrible idea. When I do this shake I grab my 6.5 plastic primary sideways, plug up the airlock hole with my...

I see you sanitized the mash tun? I hope you didn't sanitize the brew pot. Unnessary work to sanitize anything but stuff that comes into contact with cold wort like the fermentor and the air lock. Wait 2 or 3 months and that beer will be delicious.

One dark evening when it was raining I heard a rustling in the closet... I could have sworn it was HSA, but it was just a nightmare.

So you pretty much push a button and beer comes out? Like a willy wonka machine! Buy grain, load grain, push button, add hops as necessary, fill fermenters and clean equipment?

Theres not really enough gravity to age this one. Don't lower ABV beers go bad quicker then say something that had an OG of 1.090? Is it a good sour, like a lambic?

awesome!

With the cost of new 3 gallon cornies and availability of used, I'd be all over it.

+1 on the mold. Probley got a few airborne spores, and you gave them enough time to do something. The only thing worse than dumping 5 gallons of bad beer is drinking it.

Thread CPR... I dunno why they ventured into the online thing, there at their max for a store front. I've never ordered online from them and probley never will. The store front has always been a good experience. Griz is as you describe, but you gotta take it with a grain of salt. He can...

Happened to me a while ago. Spent the longest time looking for the problem. Ended up being the o-ring on the gas-in on the keg. Its gotta be coming out some where. Dip it in the pool, if thats possible(like a tube/tire).

Found this here- http://www.brewplus.com/forum/alt-beer-home-brewing/1597-lager-temps.html "My experience with lagers is DON'T pitch until you get the wort to fermentation temps. Every lager I've pitched cold has been better than any lager I've pitched warm. Make a LARGE starter...it's not...

Doing my first pils. 10 gallon batch split into 2 buckets. After pitching I left it at room temp (70 degrees) for a day then droped it down to 50 where it stayed for 2 weeks. I transfered it yesterday to the glass and found 2 seperate readings; 1030 for the pils lager, and 1020 for the czech...