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man, talk about enthusiasm around here! i like it! :tank: i'm going to scan it and post it. (hopefully tomorrow) (don't have immediate access to scanner)

right after i posted, i saw the nice 3 page post that is basically a primer for getting started.... hmmmmm... 18 months aging....

If using a wine kit, are you using highly processed ingredients that are way different than what would be used at a winery? or is it the same exact stuff they are using? it seems like you're basically buying grape concentrate that you let ferment??? do the wineries process they're grapes...

Been a while since I last posted--- about a month and a half ago i brewed up a cream stout clone ("St. Peter's Irish Cream Stout"). well, it's been aging about 3 weeks, and all i can say is..... DAMN IT'S GOOD!!! :cross: like a guiness, with that "cream" taste, little chocolatey...

awesome! that what i was thinking (and hoping). :mug:

hi guys, brewing a st. peters cream stout--- how long is too long in secondary? it's been in there pushing 3 weeks. i'm not worried about whether it's finished (the SG is done i think). my worry is off flavors developing. thx!

Hi Guys, Does anyone know a good ratio for bleaching bottles before bottling? Apparently I ran out of my sanitizer powder and I'm bottling today. Is bleaching a bad idea? Thanks, Mark

I like 22 oz b/c like everyone else said, 12 oz just aint enough! On a more serious note, i always bottle around (3) 12 oz bottles that i use to check how the aging process is doing. why waste a whole 22 oz bottle? (i guess you could still drink it, so technically it's not wasting).

light beer? why would you want that!?!!? :cross: :drunk: :D

was wondering if you can wait for a boil before you add the ME. for all my batches (4 so far) i've added the ME to the water after steeping the grains (155F) and then brought it slowly to a nice boil. Does it really matter?

'King of Beers's Realm Is Shrinking Anheuser's Failed Deals, Declining Budweiser Share May Leave a Bitter Taste February 4, 2006; Page B16 It's good to be king -- except when your realm is shrinking. That's beginning to dawn at Anheuser-Busch Cos., brewer of the self-proclaimed King of...

i worked for amat when i was in college (PVD chamber build line). boy, i hated that job! (not that the place was bad, just didn't like what i was doing). when i got all gradyuaded i got a job with TEL in austin. 3 years later, i got laid off!!! nothin' like the high tech sector.

wouldn't happen to work for TEL would you??

i graduated as a mechanical engineer in 2000. worked for a semiconductor company for 3 years (survived 4 layoffs then the place shut down on the fifth). went back to school to get pre-requisites for a masters of science program in physical therapy, took a chance on only applying to one...

Came across this today-- I was wondering-- does bottle fermentation extend the shelf life of beer, assuming you keep it in a cool and dark spot? The Search for Fresh Beer Beer starts losing flavor as soon as it's bottled – but cryptic labels make it impossible to know how old your brew is...

What is the difference? Cooking time (steeping?)

well guys, i owe a lot to you. you guided me. you reassured me. you prodded me on. you encouraged patience. it worked! my first batch, while a little cloudy, has great taste and body (bass clone). carbonation is perfect. the bottles have been sitting for almost two weeks, and with...

I was sanitizing some bottles tonight and noticed after they dried there was a powdery residue on them (I rinsed the insides). Maybe I used too much. I wonder if that stuff is bad for you, as I didn't purge all of it when siphoning from secondary to priming bucket.... :confused:

I just checked my second batch (looking mighty fine I might add..) and the SG is down to 1.01. Will that just mean more alcohol? The FG is supposed to be somthing like 1.014 I'm amazed at how beautiful it looks!! Amber colored, clear, nice flavor (couldn't resist a taste). California...

sheesh. a GTG and i didn't know about it?? when are you next coming to Austin?