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You don't necessarily need an RV hose. Go to Lowes/HD to the garden hose section. Those pre-coiled/springy green hoses are normally safe for drinking water and should say so on the package. That's what I use, in conjunction with an RV filter, for my brewing water.

Because it hasn't been long enough. That's why. Chizzill!

You really need to wait. I pitched some lacto-d into mine, sans Sacch, and it fermented down to 1.008 in about 24 hours before I added the sacch. The sacch never did much of anything. But even after the lacto took it down to 1.008, it wasn't sour, just odd-tasting. Now, after conditioning for ~3...

I haven't personally, but I've heard that it's terrible for beer/cider...it's more for distilling, where the yeast character doesn't matter as much. Try the Super High Gravity from White Labs.

I just did a google search for "Virginia Beach Welding Supply Oxygen". A couple names popped up: Arcet: (757)499-541 Safeway Fuels: (757)363-7415 Give 'em a call. Welding supply places are usually safe bets for CO2 refilling.

Depends on what you mean by "ok". The beer will not spoil or go bad or anything like that, if that's what you're asking. However, the fact that it's an IPA means that the hop flavor and aroma will fade by the time you get to it. If I were you, I'd drink it sooner than later. If you want to...

Got it. It rocks faces. The first 3/4" up from the tip of the probe is about 1/16", then it transitions to 1/8" caliper after that.

Damnit, and now you have forced me to add yet another beer to my "to be brewed" list.

I've had Schlenkerla's and I'm calling BS on their claims of not using rauch malt. But anyway, you're not brewing at Schlenkerla, so you need to add smoked malt regardless.

What Fly said. I smoke mine for ~8 hours, then put them in a big deep roasting pan, cover that with foil, and put them in the oven at 225f overnight (~12 hours). It falls apart after that, but it is never dry. Boiling...god no...we shall never speak of this again!

Melanoidin malt. Yay malty! On an aside, I hate the 34/70. It's always performed sh*ttily for me.

Hey, I bet every time you asked Revvy a question, he simply pulled out a tape recorder and played a previous recording of him answering that same question in lots of long, drawn-out detail.

Let us know what the current SG is. If it's stuck (1.020 or greater), you can add more yeast, but in my experience, it's next to impossible to get a stuck fermentation started back up by simply dumping a new pack of dry or liquid yeast in there. The only way I am ever able to restart stuck...

Tom who? The only reason you see Brady coverage is because you're in Assachussetts. I hadn't heard word one about him until you just said something. :p

I've taken to DH'ing in the keg with leaf (all I use anymore) in a drawstring bag. Works well.

Wait, there are still people who like favruh? Yeesh. I figured he's somewhere between stallworth and vick right about now. In any case, I love amarillo...always get a great nose and flavor profile with it. Your problem is that you're using pellets :D Oh, and it's really easy to tell if the...

I think it needs amarillo, which is gaining ground as one of my all time favorite hops...but simcoe is good too. I don't have any. By the way, luv tha avaturrrrr, douchey. That Favruh is a boat fulluh class, in'ee?

Jesus christ...The NFL is for football...grown men who go out day after day and beat the ever-living f*ck out of each other. He's not going to be teaching your children at school or anything. Everyone gets all self-righteous all of a sudden, as if the NFL is some kind of bastion of class and...

Um, not to sound too douchey here, but since you always end up adding that 500mL of water at the end, couldn't you just go 500mL short on the liquid, so after you add the 500mL, you're straight?

Why? WTF makes them "America's Team"? Tony Romo? F*ck that ******. They're just another team in the hardest division in the NFL. Just another hurdle for Jason Campbell and Jim Zorn.