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Well, I was going to look at the attachment and then smorris, you do not have permission to access this page. This could be due to one of several reasons: 1. Your user account may not have sufficient privileges to access this page. Are you trying to edit someone else's post, access...

That'll make you go blind. Isn't that illegal? Shine huh? I won't tell the feds. I don't like dark beer.

I put it in the bottom of the bottling bucket and rack into it. The siphon does a fine job of stirring it up and having that bit of fluid in the bottom avoids any splashing when the siphon starts.

RWN, sounds like you need to dispose of that batch. Send it to me and I'll take care of it for you. ;)

When I was using a Mr. Beer I replaced the booster with DME and it worked rather well. Had a much better taste also without the cider undertones.

You put the yeast to sleep when you put it in the fridge, it needs to sit at ~ room temp 70-75 to carbonate.

You are going to have to put in a blow off tube. If the airlock clogs and it can't vent, you could end up mopping the ceiling.

What did you make and what were the gravity readings.

Yes, the bottles can indeed go overpressure and explode if you bottle while it is still fermentating. It is not some trivial little pop either, these are serious events with lots of glass flying about. I've seen glass embedded into drywall from these. Yes, I wash my hands with betadine soap...

I don't think it makes them worry, or it shouldn't. It is just another tool in the box to gather data about your brewing process. I never worry about whether to use a screwdriver or hammer, I just grab the right tool for the job and get it done. Same with brewing.

That is sweet! Should be fun getting it all working, I'd like to see some pictures when you get it up and going.

I hope nobody got him a hydrometer for a present. :D

D'OH :o Liquid Malt Extract, my brain took a vacation there for a minute.

Fusil oils will give it a very sharp taste (may not be overly noticable) and promote a beer headache, they are produced by brewing at elevated temperatures. Best to pitch the yeast when it has cooled to 80 or below. Don't worry, have a home brew. :D

90 is kinda warm to pitch the yeast but it appears to have worked. At that temp I would be concerned with fusils that could be generated in the brew. I've been using the pellet hops and don't have any real complaints and I do use a bag for the final steep at flame out. I just swish it around...

That's it, light malt extract.

I'm not sure it is good not learn to do things the right way from the start. For you this appears to work and that is great, but I think that knowing how to measure the SG is better learned at the beginning so it becomes second nature to the brewer. I never trust that just because it isn't...

I just used a sanitized plastic pop bottle and leave the cap unscrewed just enough that it can vent, and dump in the whole slurry after a light swirl to suspend everything no muss, no fuss.

About 4 hours ahead, but I've read of doing it the day before and refrigerating when it starts fermentating. 12 hours later it is going like a tea pot, I should put a whistle on the lock. :cool: Getting large bubbles every 2 seconds or so...maybe I should have put in a blowoff. Here's hoping...

Talk about the fermentation taking off, wow. I mixed a cup of water with some LME in a bottle and dumped in the yeast about 4 hours before I needed it. When I was ready for it there was a couple inches of foam in the bottle. Pitched it and just looked and the wort is starting to ferment already...