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That burner is sexy

How do you guys get so lucky?

I use the milk method. Just place a sponge on a saucer and wet with milk. Then dab the label (made with plain paper) on the sponge and affix to a clean, dry bottle. They stay on very well once the milk dries and come off very easily with some warm water. The only drawback is that the label...

Thanks, looks like I have an experiment for the weekend:rockin: I'll keep ya posted

I was thinking about trying diet root beer. How much table sugar would be required to carb a 2l bottle? I was going to use splenda for the rest of the sweetener.

sam adams website has them for sale.

Simple classic American Pale Ale BeerSmith Recipe Printout - www.beersmith.com Recipe: Abandonment Pale Brewer: Joe Bousquet Asst Brewer: Style: American Pale Ale TYPE: Extract Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size...

back in the day they thought the holy spirit turned wort into beer......

I will try to not lose the tickets to this one (like I did for the Raleigh one)

Here is a hint from when I was shopping for it. When you find about the size you want drop it a tad and you will pay a lot less e.g. if you want a full ct. look at the .9 ish ct stones. you pay a lot more to be able to say you have a specific size. This also works around the 1/2 ct, and...

I voted Nader because my usual MO wasnt listed. I typically end up doing a 10-20 for primary-secondary. Usually 10-14 days in primary then secondary until the wife/kid/chores allow me to find the time to bottle (typically 3 weeks)

Isn't this rushing things a bit? From the original post it looks like this was brewed around 7/1. The fermentation may be completed but this beer will not be anywhere near hitting its peak for at least another month. I would suggest letting it sit. This is way too big of a beer to be ready...

:off: Post whoring is bad (+1). As long as you are making beer you are brewing. If you are enjoying the process and able to drink the finished product you are doing something right!

congrats man! best wishes to you and your family from me and mine:mug:

hey from Clayton

make the other batch and then bottle in two batches. You could even experiment by doing 3 gals of one and 2 of the "windex" in the bottling bucket. Then when that is done, Do 3 gal of the "windex" and 2 of the other batch. kinda Newcastle-ish. GL and let us know what happens

I have added sugar directly to the bottle. I used a heaping 1/2 teaspoon per bottle

I have a chest freezer I currently use for summer brewing. I wanted to use this as a fridge for a party tomorrow. I have an IPA at the end of its secondary stage currently in the fridge. If I drop the temp in the fridge to 40-45 degrees will enough yeast stay in suspension to carbonate the...

welcome! there are quite a few people from the triangle area on here.

The rule of thumb I have heard is to estimate 5-7 Bbl per seat per year. So if you have a 50 seat restaurant that would be between 250 and 350 Bbl/ year. If you have a 1 Bbl system you will pretty much be brewing every day of the year. gg life. however a 3Bbl system puts you at brewing...