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I marked mine with a regular Sharpie about 10 brews ago. Haven't had to re-mark yet.

I've been using 5 of the MoreBeer PET carboys for the past 3 years and I love them. I prefer them to Better Bottles because the sides are smooth. The only issue I have with the 6-gal version is the shoulder flattens out just enough that bubbles can get trapped when they should rise all the way...

In addition to the excellent spreadsheet linked above, the OP may also want to take a look at the 'EZ Water Calculator' spreadsheet (should be able to find with some quick googling). It may be more accessible for a first-time user.

Really? I was thinking these looked pretty good (and are actually slightly lower than in my typical brewing water). Palmer recommends Mg between 10-30 and Na between 0-150. Maybe I'm missing something....

As is the case with most things Yooper writes, I tend to agree with this post. That said, and while I agree that 'done is done,' I don't believe that 'done' can be determine by hydrometer alone. Beer, sure. Not wine. If the OP puts this wine into bottle before MLF has been dealt with one...

Glad it was helpful. The full thread eventually gets a little silly but that first post is one of my top 5 favorites in all of HBT.

Another option to consider is to collect an appropriate amount of yeast slurry and simply repitch it without washing. Check out the first post from this thread: https://www.homebrewtalk.com/f163/why-not-pitch-your-yeast-cake-166221/#post1921760

I wouldn't do anything with it until you call the guy who started the batches and ask some questions, including, but maybe not limited to: - kits or grapes? - if kits, what stage of the process? Most importantly, have they been stabilized and degassed? (I assume you have a hydrometer and can...

Even once your beer is 'done' it's going to be loaded with co2. How much? Not really sure. I wait to bottle until about three weeks because it seems to give most of that co2 time to come out of solution, and my priming calculations seem more accurate and consistent. Not really an issue if you...

I typically crash my ales to 40F in the primary around day 17. Around day 20, I pull the primary from the fridge and transfer to the bottling bucket, add the priming sugar and bottle while the beer is still cold. No need to add more yeast. There will be plenty to carb the beer. I tried to...

Sure, and simply wanting and/or believing something to be true doesn't make it so. (I assume your atheist friends were able to knock the stitches off your softball.)

Waiter: Are you ready to order? Diner: Yes, I'd like the Caesar salad. Waiter: I'll order you the bone-in ribeye. That's the best thing on the menu. Diner: I'm really not that hungry. Just the Caesar salad, please. Waiter: The ribeye is my favorite. How would you like it cooked? Diner: I...

This.

While I think LZ is a better or more influential band and had better musicians, I think BIB is a better album than Zep II. For me, it mainly comes down to the fact that it has aged better. I find the corny ping pong stereo effects and other studio gimmickry that sounded so cool 40 years ago to...

Marcus, you may want to check out the Midwest Supplies liberty cream ale recipe. It sounds like it might be a little closer to what you're after than this recipe - 7 lbs 2-row, 2 lbs flaked corn, 0.5 lb carapils, cascade hops. It does call for cascade hops, but I would almost certainly sub...

I just ran across this thread because this weekend I'll be making a dunkelweizen using 60% Dark Wheat Malt (Weyermann). For what it's worth, BeerSmith lists the diastatic power as 50 and the Midwest Supplies lists it as 76. That's enough to self-convert, and significantly more than the 10...

Thanks for sharing! The IBUs in the Dale's Pale Ale recipe only add up to 25.8 but the commercial version claims 65. I'm not sure what to make of that.

Thanks for the replies. And yeah, I've read a bunch of threads about this but they mostly focus on whether the sulfur smell will eventually blow off and not specifically on whether the yeast is suitable to repitch. I've decided to repitch mine. Update: after 8 hrs with the temp raised to 68F...

I started a Bavarian Hefeweizen two days ago and this morning the yeast is throwing off a strong sulfur smell. I'm not concerned about this batch because I've had this happen before and the beers have all come out great. What I'm concerned about is my plan to repitch some of this yeast into...

I miss the CYBI show too. I think I recall Jamil saying they stopped it because they were having a hard time finding brewers willing to share recipes. And regarding the Eagle Rock recipe just posted above, I've had it at the brewery and it's great. A very drinkable pale ale. My sense is the...