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Well, I didn't think so, but thought I'd ask. It's just a shame that I have all these empty growlers sitting around :( Oh well. Thanks.

Is it possible/advisable to bottle to a growler with a screw on cap? Will it be able to carbonate in there? I have about six growlers from various brew pubs and thought this would be a good way to put them to use. Thanks.

So, I'm doing my first dry hop. After transferring to the secondary, I dropped the hops into the carboy. They are whole hops, not pellets. They are just floating on the top in a pile. The hops on top of the pile aren't even touching the beer. I was hoping that after a few days they would...

So, you think two weeks in the secondary will be enough to get the flavor of the oak? I kinda wanted to leave it in there longer because I do want more of that flavor. (I've had a few cask aged beers that I thought were fantastic.) If I do dry hop to the secondary, but plan on leaving the...

Okay, I'm about to brew an IPA that I wanted to hop-up a bit. This is a kit IPA (the TrueBrew kit) that includes wood chips. I've bought some whole cascade hops to dry hop with. Now, my question is, would it be better to add the hops to the primary, or to the secondary? Bearing in mind...

Count me among those that are p!ssed they won't be available in Illinois anymore. Anyways, does anyone remember the Harry Magills Spiced Stout they had a few years back? I loved that beer. I was really disappointed that they never brewed that again. I'd love to try to come up with a recipe...

I think it's that it's not a requirement for the breweries to include nutritional information, not that it's not allowed. In fact, and someone correct me if I'm wrong, but the big breweries lobby to keep it that way - they don't want people to know what's in their beers. Other than that, I...

How does Danstar compare? It's what my lhbs uses in the kits that they make up. I haven't had any problems with it, so I'm just wondering how it compares to some of the other dry yeasts out there. EDIT: Never mind. I just realized Nottingham and Windsor ARE Danstar yeasts.

Thanks for the tip, but I don't think it'll be worth it. We make plenty of beer bread and brats, but I'm not about to store five gallons of bad beer just to cook with.

Yeah, it tastes pretty awful. I was hoping this was something I could just let age out. Damn!

Okay, so I took a sample from my secondary so I could see if I can start bottling this Friday. The beer smells kinda solventy. A magazine I have says this is ethyl acetate and is caused by "stressed yeast" or too high a fermentation temperature. While it's been a little warm in our place, it...

Yeah, I forgot about the specialty four packs. They just came out with the Bourbon County Stout. I loved that last year, but this year it's $20 for a four pack. Yikes!! It was really good, but I don't think I would spend that much for it.

Basically, it's the recipe from this post, but I changed it a little. https://www.homebrewtalk.com/showthread.php?t=14098 I used 6.5 pounds of Amber malt (LME) instead of 6 1 pound of chocolate malt instead of .5 .5 pound of black patent instead of .25 I used licorice root instead of brewer's...

It did eventually settle down. I took off the airlock, pressed down on top of the lid to release some of the pressure and flatten out the lid, then cleaned and replaced the airlock. It's been bubbling pretty steady since then. I was just so worried that the lid was going to pop right off, or...

Yes, and you can see Darth Vader's feet right by him. Boba Fett is just out of the shot. :)

Yeah, it's too bad the home town beer in Chicago costs so much to get here. There's a place in Evanston on Green Bay Road that USED to sell a six pack for $5.99. I used to stop in there all the time. I guess the guy got wise to what other places around Chicago charge, and he upped it to...

Here's a couple pictures I took a few minutes ago: http://geokrueg.home.netcom.com/beer/

Well, I don't know if it's past the peak yet or not - It's still going pretty strong. So I might wait before removing the airlock. I've moved it into my office and opened the window so it would cool down a little. I'm hoping that will help.

Edit: That should say VIOLENT in the title. Okay, I don't know if I should be freaking out or not. I brewed my fourth batch last night, the fist one I've done that wasn't a kit and the first one I've done using liquid yeast. It's the WYeast Irish Ale activator pack. The beer is an Oatmeal...

Okay, thanks. It's root, so I'll just leave it in.