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Actually your signature reminded me of how much I hate boil-over too!

You just gave me something to do on my lunch break tomorrow. Vinator it is! (and yes, I'm impulsive like that) :mug:

It was a 5 gallon batch... Let's just say I was very anal about sanitizing and had to give some time for my priming sugar solution to cool down (that probably took up a chunk of it). Also bottling alone is kinda tricky, and apparently VERY messy!

Sanitization! I decided around 8:00 pm last night to bottle my latest brew - it was close to 1:00 am when I was done and cleaned up... We all know the majority of this time was spent sanitizing the bottles! Absolutely hate it! (but love it). What's your homebrew pet peeve?

Ouf, pitching at 80 degrees is a little high but I wouldn't call it disastrous... Have you noticed the beer start to ferment yet? Racking into the secondary is supposedly not a "must", a lot of people actually advise against it but if you really want to rack into the secondary to "clear" up...

Save that brew belt for our Canadian winters! I'm sure your brew will be just fine... If you have a few off flavours in the worst case scenario you can always condition a little longer as suggested above

I'm starting to realize with advice like this my new "hobby" is going to start taking up even more room in my house - not to mention the investment ;)

I just made a wheat beer using lemon peel and black peppercorn (both added during the boiling). I'm sure you'll have a ton of informative responses, but from what I gather, most Belgian recipes that include orange peel have it added to the wort so I'd assume what we both did should work out...

Not a bad idea, I was thinking of lining them around my younger brother's bed though, I'm looking for new and creative ways of waking him up :D

I'm gonna go with this approach... I do warn you however that my cleaning bills will be completely your responsiblity should my walls and ceiling be decorated in wheat beer

Hey everyone, I was planning on bottling my Wheat Beer this week and was wondering how much DME (or Dextrose) I'd need to prime... I've been using this calculator: http://www.tastybrew.com/calculators/priming.html I chose the Wheat Beer Bavarian Weizen... 5 Gallons fermenting at 21 Degrees...

Glad to know you had eventual success with Mr.Beer. 2 out of the 3 brews I made with my kit turned out tasting... plastic-y? Really weird off flavour that was strange. I did however make a pretty decent Stout successfully... I'm not onto my own first "real" kit. Welcome!

I had a concern with capping due to the stubby neck vs long neck most bottles have but if you say they work I'm gonna stock up on them cause I love the bottles and Hoegaarden is a fantastic drink-while-you-BBQ-in-the-heat brew!

Just realized I have a dozen of these bottles laying around and need to bottle this week so my question to you is, hoe garden bottles: yay or nay?

It does, thanks for input... Looks like my new batch is going to require a little more math :drunk:

Do you adjust your recipe to 5.5 gallons or do you just top off with more water? I'd think that would water down the final brew a little bit wouldn't it?

My gravity readings seemed to make sense... OG: 1.054 and FG was 1.015

It'll be 1-2 weeks at most... If you say longer term should be a problem I'll make sure to be bottling next weekend!

Racked my first witbier into a secondary and sat back to enjoy a homebrewed Abbaye... (this is after saying I would detox a couple of days after beer fest here in Montreal)

My only suggestion is to stop buying Bud Light... Smoking isn't good for you either ;)