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They're fine, like others have said, as long as you don't get backwash into the gas lines. I suggest installing check valves so that doesn't happen.

I've ordered from them half a dozen times and even though they say that you're gonna get a shipping quote, I've never gotten one. They just ship it. At first it bothered me a little bit, because they say they're gonna give you a quote, but after the first time, I just learned to live with it...

Kyle-to-English Translation: "I lost a bunch of scrilla to online poker this month, so I can't afford basement renovation materials for awhile." ;) :D

Might just be taking longer to get started. And that may not even be the yeast clumping...might just be solids from the cider. Just leave it alone for a few days and see what happens. Sometimes my ciders start fermenting quickly, sometimes they take a few days.

Look around amazon for a Blade Scale...I found one there for like $12. The great thing is that it's accurate enough to measure stuff like spices and brewing salts/minerals. The drawback is that you can't use it to weigh grain. I have the blade and the OXO kitchen scale (11 lb capacity)...because...

I like balanced IPA's. ~80 IBU's and an FG of 1.006 is, to me, not balanced, but YMMV.

Word. Saisons, Bieres de Garde, Belgian Golden Strongs...

That's exactly what I'm saying. So many recipes/kits have terrible directions that tell you to "ferment for 7 days, then bottle" or some similar tripe. Fermentation is not measured in time, the yeast don't watch a clock. If you have a thief, that's the best way to take a sample. The biggest...

A) Whatever directions told you that you should bottle whenever fermentation is done should be burned. Ale fermentations can take anywhere from 24 hours to a week or more (typically 1-5 days, though). However, once that's done, they need a good 2-3 weeks of "conditioning" in the primary vessel...

The oak peg should be in the wort. It will transfer oxygen slowly, but directly. Since it's untoasted, there won't be much if any flavor imparted by it. And yeah, shove that peg through 'er bung.

He's got so much dirt on dad...it's scary. :ban:

Nice, Lorena..."watch me lure in a bunch of horndogs who don't know how to use the rollover preview function". I salute you!

Went to the doc today, he's 11lbs 8oz (50th percentile), and 24" tall (75th percentile). Very healthy and happy...the doc says we should write a book, because we're doing everything right. Of course we are ;), but it's nice to get validation from the ped. Anyway, Reid says hi...

Here's a replacement...it's the best glass evar. I have 3. I've broken 2 over the course of time, so I always order multiples...:D

Your opinion is invalid based on your stupid-ass avatar. FAKE FIELD GOAL, *******!

Best beer/cheese pairing I have ever had was when Garrett Oliver came out to our store and paired a Stilton (a british Bleu cheese) with his Monster barleywine. There are others, but a blue cheese/barleywine pairing is king.

Yep, same here...she loves it. Extended cold aging really makes it awesomer, too. I haven't made one in awhile, though, and wifey's clamoring for some (and an IPA too).

That's strange that the boss(es) of a 6-person firm would want to spy on their employees.

If you don't like it, you can always quit.