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I've done that airlock/blow-off setup for two batches now -- one was a Belgian. No problems and worked great.

I lived in Tyler for 20 years and moved to College Station for four (whoop!) and then moved to Austin for five. Now I've been back in T-town for two years. I miss Austin... every... day...! Tyler is a good place to raise a family though, we just need a homebrew store.

Thanks guys! I'm really happy with the way it turned out. I used the milk trick on the labels too -- love that.

Lindale is really close... I have family there. What are you brewing this weekend?

Cool. That's a nice area! I've got a wife and two little kids under the age of three. It would be nice to hang out once a month with other home brewers, sample some brews, etc. What part of Tyler did you end up moving to?

Awesome! Three is a good start! Anyone else down? Flowmaster? Ryanmarc? Ikonis?

Sounds good! Let us know when you are about to make the move!

Jason, I'm in south Tyler near the mall. Dang... I'm going to Austin this weekend (and stopping by AHS to fill my CO2 and get a few things). I'm brewing BM's Cream of Three Crops Wednesday night because I'm tied up next weekend. We should brew sometime.

Me too! Paper towels work great. It dried my bung hole right up. The stopper slipped right in. Thanks for the tip!

My Summer Wit label.

Saw this thread and tried it -- works great! I'll never use label stock again. I used 1% milk, dipped a folded-up paper towel in the milk and "painted" the back of the label. I noticed some of the labels had air pockets between the paper and the glass even after applying the paper perfectly...

One bottle.

Bottles.

*bump* Since this appears to be the official TYLER, TEXAS thread: Anyone interested in doing some brewing sometime? Maybe starting a club? My wife is getting really tired of me talking to her about brewing.

Do I still need an airlock on my secondary after a couple of weeks of lagering? I brewed a month ago, it's fermented out, racked to secondary and has been lagering in the glass carboy at 35 degrees for two+ weeks. I don't see any CO2 coming out of solution. Can I just put a solid universal...

Sweet! Sounds good!

bwarbiany, what lager yeast strain were you using and what were you brewing? Just curious.

Good insight emjay. Regardless. Lock it up tight.

Yeah... Go with your original plan and pitch at 43 in the morning if your sanitation was good -- A lot of people wait until the next day. I always pitch 5 degrees below target fermentation temperature. Although I usually stay up and wait on the temp to drop. But really, as long as it's under...