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Did you watch Revvy's video in the bottling/carbonation thread? I'm not concerned with bottle bombs at all.

Can I get the exact recipe? Since you said you added Honey and Brown Sugar as well. Thanks

SWMBO said I have to wait until Christmas to get another kit. I call shenanigans.

... and it was delicious. Only 5 days old. I can taste the green-ness of the beer, and it's carbing quite well, as it bubbled over out of the top. Poured 95% of it in to a pint glass and enjoyed it tonight (kept the nasty yeastys at the bottom). Excellent.

Just took a sample and a gravity. Sitting at 1.005 right now. The sample was yummy. My wife said "It tastes different, but its good. I'll drink it" Which is better than what she said about my beer, haha. I could see myself getting toasted off of this pretty quick. So, wife said it wasn't...

Mine still looks like its fermenting, but the airlock has stopped bubbling completely, and this is 15 days into fermenting. There is still active bubbling inside the fermenter though (not a lot). There is no temperature listed in the recipe, so I've been fermenting at 62-68 degrees. Is...

It was my first brew. I felt like a complete jerk. It didn't help at all, that I was drinking a mint julep on an empty stomach :tank:

Yeah, thanks for the link on Revvy's bottling thread. I ended up attaching my bottling cane directly to my bucket (Thanks Revvy!) which made bottling so much easier. I have two boxes filled with beer bottles sitting on my Thanksgiving dinner table... Mmmm I'll try and let them condition for 2...

Disaster averted. After cussing, throwing things, spilling beer on the floor, spilling 2 gallons of water on the floor, destroying all my 6 pack holders, and using every last towel in the house, I figured out the autosiphon issue. Apparently the tubing that was connected to the siphon was not...

In the middle of moving my beer to my bottling bucket, and the auto siphon is not functioning. I pump it, and it moves some beer into the bucket, but will not continue siphoning. It was working properly when I tested it to sanitize the rest of my equipment. Any tips/tricks I'm missing here...

The consensus is that leaving it on the Yeast for a long LONG time may impart flavors. We're talking months here. Also, I've read numerous times now, that the extra head space isn't anything to worry about.

How long should a typical Ale ferment for? OG was supposed to be like 1.044. I wasn't able to get a reliable OG reading, but when I checked the gravity about 5 days ago, it was at 1.015. The krausen subsided almost all the way, but right now there's still about 1.5 inches of it on top still...

Perhaps I'm missing something here, but do people sanitize their hops before dry hopping as well??

Any issue with using Tequila? I didn't make it to the liquor store when I brewed. I've been using Tequila in mine ;)

Hahaha, I'm in San Antonio and trying to get back up to Tacoma or Seattle. I'll trade ya!!

So my wife has been complaining for the last two weeks about the smell in the house, yadda yadda. Today she walks into the bathroom where the beers at, and says, "Wow, something sure smells good in here!" Hopefully she's converting over to a beer lover ;)

By taking Hydrometer readings. It's at 1.015. It's near where the FG should be, and has been fermenting for near 2 weeks. I don't plan on bottling until the FG sits at the same level for 3 consecutive days.

Well, yeah... you can't really mess up your OG using extracts. There's already a predefined amount of sugar being used.

So, looks like fermenting is about to end soon on my first brew (Yay!). However, the krausen never really settled. There's a huge thick foam layer on top of my beer. When I decide to rack it to my bucket, what's the best method to not get that crap in my final beer? Thanks!

Just learn from my mistake... shake that Carboy like nothin else after you combine your extracts, before you pitch your yeast. My OG was way off since I didn't mix well enough