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hm. can you post the recipe? that doesn't seem normal, and if nothing else i'd like to see it for curiosities sake.

BAH, throw it out. it's no good now, completely infected. you better invest in a hazmat suit just to dump it down the drain. :p just kiddin, congrats on the first brew! also, about the smell: just be glad you don't have a roommate who whines and ******* until you give up and just start...

Sorry for the bump but I'm wondering if Wheat DME is going to be some Wheat and some Barley? I looked up LME's, and that said the ratio is somewhere around 55% Wheat, 45% Barley. So if that's the case, I'm going to take your advice, Trencher, and compensate the missing Wheat with extra Wheat...

you, sir, are a true american hero.

Okay so I was just reading in Designing Great Beers, about creating your malt bill by deciding proportions and then calculating how many GU of each different grain you need, and converting THAT number into pounds. So: I want to do a simple wheat beer, 1.046 gravity, 5.5 gallons which would...

a taste test, definitely. some beers just take longer than others. i'll age it for 2-3 weeks in primary, 1-2 in secondary, then keg it and taste it about once a week just to get a feel for where it's going to go. as soon as i think it's delicious i start drinking it and sharing with friends.

real cool, John. i didn't take the time to read the whole thread (in a bit of a hurry to go fishing), what did the professor think about it? also congrats on going back to school! edit: just read your location, i thought you sounded a bit minnesotan, my roommate monica is from the same area :p

yep. i've got that same list (and the one from Designing Great Beers) handwritten right here in my trusty notebook. handwriting something always helps me remember, plus i've got it right here as a frame of reference.

it's about 2 1/2' in ground, 13 1/2' above ground

hahahaha pun of the month, my friend.

i'm not sure if that would jack it all the way up to 1.200, can you give us more information? start out with the malt bill of the recipe. how many gallons are you brewing? are you sure you aren't measuring the gravity of the wort?

WHY does government bullsh*t have to prevent me from getting good beer? We have a law in Iowa that any beer over 6% must go through the state. The state is one huge pain in the ass, and therefore microbreweries simply don't want to deal with the crap that Iowa dishes out. And what do you...

first post in the thread. First time planter here. Bought a 5 year Cascade plant, snagged a few rhyzomesque-thingies from the root system and grew 3 other plants out of them. they rope-bases are about 18in from each other, and it's facing the south side. the other 3 plants we're letting...

thanks! they're cascade.

sorry guys ive had a toke or two and didn't want to read through the whole thread, but i would like to say i gave a hearty chuckle

i'm one of those newbies kibblez. actually this is my first time in this sub-forum. one of the biggest reasons i like these forums is that when a repeat question is asked, no one's an ass and no one posts the previous threads where the same question has been asked. they just answer the...

i'm a huge fan of IPA's, but i live in iowa, which is a terrible state to get decent beers in. O'Dell IPA (had this when i was living in colorado, because that's where the microbrewery is, but since i moved back to iowa, i've never met anyone who's even heard of it) Stone IPA but the best IPA...

edit: nevermind

when i bottled, i'd use corona bottles. they were slightly trickier than, say, a sierra nevada pale ale, just make sure you give them a little extra 'push'.

john palmer's how to brew is a standard, and has been my bible in the past few weeks. the man knows what he's talking about and portrays it in an easy-to-read manner. also if you want to get a little more advanced, get Designing Great Beers. i'm about to dive into that one, it's jampacked...