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i'm confused why people say a week in the fridge ... is this for clarity ? most beers i brew i drink, mildly chilled... not in the 30's like my fridge makes. do you guys take it out and let it warm up some before drinking ? what exactly does a full week in the fridge do ? (other than knock...

my hops came in snail mail obviously not refrigerated, and smelled exactly the same. i'd say you're good, but you probably want to wait for multiple opinions.

similar to the idea of a starter ... get the yeast active a little early.

extract right now, plans for partial grain BIAB of course.

i dont understand rehydrating the yeast ? this is a dry yeast packet ? or a liquid yeast (starter) ? ... dry yeast sprinkled directly on the wort has always done wonders for me in both beer and wine.

whoah ... what sized batch ? i cool 4 gallons with my spray hose and 10 lbs of ice in about 15 minutes... sometimes 20.

bernard makes a good point. precision is far more important than accuracy

okay so i didn't know to crush the grain ... i fermented at 80 with aggressive belgian yeast (exploded...got all over the wall)... i bottled without an FG reading. and somehow, someway, this beer tastes great and got me drunk ! the hops aroma is amazing (citra hops). my only...

never heard of it. wish i could help : ( that said, i like yeast in my beer!

13,757.5 + 24G = 13,781.5 that .5 is starting to piss me off, i may make a 0.5 gallon batch

this is a cool idea, two things. will it taste more like kegged beer? and why not just bottle condition for two weeks ? let it ferment that way. i also have 3 cases of ez caps, and love them.

in a lot of beers, the ale yeast is fully saturated in alcohol by the time bottling day comes... so people add a champagne yeast which is more aggressive (and much higher alcohol tollerance) to carbonate. a lot of big breweries do this too (but a lot have one house yeast)

knocking the paper won't help as there is at least one point (and in actuality ONLY one point) where the reading is actually spot on. moving the paper will be a linear shift and will only change WHICH point reads spot on

bottle capper and caps !! totally forgot that. you can space it out a paycheck though you wont need them for a few weeks. ... i dont think a brew pot etc is needed... i never bought one, i just used the biggest pot i already owned. but keep in mind, you're never going to find a more...

IF your scale is accurate enough, weighing the DME and adding weighed ::EDIT:: WATER is the best way for consistency

you guys have been amazing. thanks so much

well my FG is steady at 1.015, i'm going to leave it a few more weeks before i bottle OG was 1.075 i'm so curious to see if it tastes even close to right

i brew in my kitchen, and ferment in the unfinished part of the basement.

fementing bucket, bottling bucket, hydrometer hose, siphon, bottling wand star san, oxy-clean and ingredients for beer that should be the bare minimum unless i'm forgetting something. oh and for ingredient kits, my first brew was a boomchugalug kit, and it came out beyond delicious. PS, i...

i keep them in the washerand take them out to fill them immediately. i have to use a hot mitt to pull them out. alright guys, you're selling me on the star san, and all the paranoia too : )