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I use large stainless soup balls. They are mesh and have enough room in them that beer can circulate through them. They also sink to the bottom right away. I personally love using them, especially when keg-hopping. Since they sit on the bottoms next to the pick-up tube, you essentially draw beer...

I just had an image in my brain of an 8-legged dentist with poor sanitation practices whose office is in a skyscraper. Mtk, you're right, of course. It isn't right to give so much guff to you for your statements. It's just that when someone sees misinformation on the forum, even when it's...

I think this is probably where I'll start with my electric build. I plan on beginning with the HLT, because my current setup involves lifting hot water up into the top tier of my gravity-fed system. I will eventually make it all electric with pumps and a HERMS, but that is a way down the road...

Sounds like you've already got a good start. Be patient with sours. They can take a while. How did you draw your sample? It's important not to break the pellicle unless you want more of the vinegar-like acetobacter flavors in there. It's best to draw samples from the bottom if you can. I...

I just detached the whole hose from the siphon and attached it to the bucket and wand. Now, I have buy siphon hoses for both periodically. It's easier to have a couple of feet of hose attached to the wand when bottling.

Cold Showers

Ass

That's true. Benjamin Franklin didn't like beer as much as wine, whiskey, or rum. My favorite beer quote is Thomas Jefferson's: "Beer, if drunk in moderation, softens the temper, cheers the spirit, and promotes health."

Subscribed and bookmarked. Nice job.

Hey. Just wanted to let you know I've subscribed and can't wait to see the finished product.

I forgot to mention- if the lid isn't all the way on your fermenter, that airlock won't bubble. Might be you just didn't get it sealed all the way (I've done this).

Yes, but it won't ruin his batch. A little lag time won't hurt. He might end up with a little more of the yeast by-product flavors in the beer, but it will still be drinkable and good. No worries.

You will be fine. The elevated steeping temp might add a little bitterness from tannins in the grain, but I doubt it will be noticeable. The hops will be fine, although the recipe probably intended for them to be thrown in right as you turned off your fire. This will only be a very slight...

That's an awfully big beer to do as your first all-grain, simply because you're going to run into problems with the thickness of the mash. At that many pounds of grain, I'll be surprised if you have enough room for over a quart of water per pound in your mash, and then you won't have much room...

This is exciting stuff. I look forward to seeing the recipes and hearing the stories of how you recover them!

Thanks! The coffee I have is a medium roast, so I'm concerned about the additional flavor components it will add, but I may choose to contact the local roasting company or roast some of my own (I own a roaster- just haven't used it in a while). There's a local brewery here that uses 3 lbs per...

I've heard both work well, especially of you cold brew the coffee, but I am looking for personal experience here. Has anyone tried this both ways? Which method did you prefer an why? I have a pound of fresh-roasted Costa Rican Peaberry that I was thinking of trying this with, and want to...

I'm on Springfield. There's a homebrew club that meets the third Tuesday of every month at The Home Brewery. It's called Zymurgists of the Ozarks. If you want more details, sen me a direct message and I'll get you info. Thanks, Ben

I need a carboy cleaner so I can justify purchasing better bottles and beginning my foray into sour ales.

My Gluten Free Ale It was extremely well-received. I haven't had a chance to do another go 'round with it, but it was remarkably easy to brew and I got really good results. Here is my follow-up tot he original post: St. Ange Brewing - Brewing and Beer Information and News: Gluten-Free...