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Zak, Im in North Fort Worth. I am going to the LHBS saturday. Not sure what time. It's in the corner of 20 and 35. Could you spare about 20 for me?

You guys are on to something here. Good job on ease of use for the app. I ditto the "common style" with suggested variance in recipe. For most noobs like myself, coming up with a recipe can be daunting. Give us noobs a chance man. LOL. The experts will KNOW what they want changed and can ask...

Oh the lid for the keg is just two vent holes. Im going to try covering them with saran wrap.

Very similar. The only drawback of using TAD is that the bottles are 6 liters. I can fit almost 10 in my Mr. Beer keg. I brew right around there so it save me from having to make two bottles. **** edit. and I did it for less than $30. 20 for the charger and 10 for the keg (which I already had.)

Lets all cross our fingers. That's what I needed to hear though. Guess Ill put it in a big bucket just in case.

Trying getting a racking cane first. It's an L shaped piece of glass that goes on the end of teh siphon.

Did you hop without a moslin bag? I have had sediment like that top layer in my boil kettle before from hopping with no moslin. Looks kinda like baby vomit.

I don't know yet Parker. Ill let you know next sunday. If I need a place to stay do you have room? Wifey may get upset. LOL

Thanks man. Off topic, Im ex military and willing to host troops coming home with a batch of my notoriously not so great beer. Where do I sign up?

I use the trubrew site.

Crystal adds a caramel flavor and color depending on which you use.

I planned on chucking the priming sugar into the Mr. Beer keg and letting it carb naturally. Then after several days at room temp, put in the fridge for safe keeping. When ready to drink, inject CO2 and voila. Beer on tap.

Oh yeah I forgot I have done this. Double wrap a panty hose around the spigot when you are pooring into the bottle. It doesn't look like it filters much but when you take it off to clean it you will see it works wonders. Just be careful. It drips like crazy.

I understand what he is saying but Im lost in the concept. I know granulated sugar works in carbing because I have used it before. In order to carb the yeast has to "fart" it out. So it would sume to stand that table sugar can be eaten by yeast.

LOH, First off do you have a spigot on your priming container? The floaty stuff at the top of fermenter is Krausen, a byproduct of the aerobic activity of the yeast. It won't hurt and often will go away once you poor your fine beer into a glass. If you have a spigot on your priming container...

If this is true then how does the yeast use the granulated sugar to carb?

I would recommend trying a hefe recipe. Smooth with ALOT of bread characteristics. Depending on how you make it though, could be a pretty full beer.

Ok so I have this new fantastic idea. Tell me your thoughts. I ran into trouble bottle carbing so I looked for alternatives to force carb or prime and carb to poor. This is what I came up with. I'm doing my primary in a 5 gal bucket then will rack to a secondary vessel to prime. The secondary...

I would use the same as the amount of table sugar as Rev said. Let me know how this turns out. The molasses should add a great flavor to the Vanilla. Killer combo.

Ditto the Rev. I did a test batch of Cali Common but used four different priming techniques. Each added its own flavor. I did one with table sugar, one with honey and table sugar, one with brown sugar and lastly one with raw sugar. I personally thought brown turned out the best but the raw was...