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I have two brothers (+3 years and -2). My dad's cousin has been a homebrewer for between 15 and 20 years and would occasionally bring a jockey box or a kegerator to family events (my fam is irish catholic/german...uh yeah, we're beer drinkers ;)) and we used to talk about wanting to homebrew...

No doubt - I second Urban Chestnut. Get the Zwickel - it is the most perfect pale lager I have ever had (it's technically a helles). Also, it is in Midtown, so it is nearby Pappy's Smokehouse, which is the best BBQ joint in town and next door to another brewery (Buffalo Brewing Co) to boot (and...

With that yeast, according to one recipe calculator you can add 1 lb of 2 row and you'll have a belgian blonde ale. Not sure if cascades fit that profile or not, but I second the above - it should be good!:mug:

I don't know what it is, exactly, but I think I can cross "fall asleep in a patio chair during the boil" off the list! Yeah, that was my Friday night brew session. I am going to laugh if it turns out to be my best brew yet! Has anyone else done this?

I would say no. The water (or other liquid) in the airlock allows gases (Co2, sulfer, etc) to escape the container, but traps airborne contaminants, thereby creating a safe harbor for your beer. The lid is extraneous and is probably intended to give you the warm fuzzies, but does nothing that...

1) no, the bucket is not the culprit. 2) why are you supplementing tap water with spring water? Do you know the mineral content of your tap water? 3) what is the recipe? (could be the amount/timing of hop additions) 4) what yeast strain did you pitch? Dry or liquid? If dry, did you rehydrate? If...

Leaving your beer on the yeast, whether lager or ale, for 19 days (or 30 days, or 45 days, or longer...to a point) will not cause off-flavors, but in fact will actually REDUCE off-flavors by the yeast reabsorbing byproducts of fermentation, which they can only do once fermentation is complete...

That may be true, but I work for a catalog/internet company in the accounting department and I can tell you that when we run a free shipping promotion (out of desperation at the end of a bad month) we get boocoo sales but we also lose our ass on the shipping. We do it to inflate our revenue (we...

A good super-sharp white cheddar sliced thick on triscuits and a nice IPA (e.g. Bell's Two Hearted) is a match made in heaven.

Sorry, but what if you have a lager going and need to check the gravity to determine if it's ready for diacetyl rest? Can't do it without opening the fermentor. Also, and this is especially true during vigorous fermentation, there is a blanket of Co2 covering the beer as the yeast continually...

PM'd jasonsbeer

if you want smokiness, why not add an oz or 2 of smoked malt? I would suggest starting small if you do, though I have no smoked malt experience to speak of. I do, however, have a few years of experience with smoked meats, and I'll bet a little will go a long way. I say go for it, take good...

I didn't actually. I tried to keep it at the bottom of the temp range stated on the Safale US-05 package, which was basically 60*. I just thought it would help it not produce too many fruity esters since i was trying to brew an ale that was close to a lager for the BMC crowd (read: Dad) at...

After about two weeks of checking the temps three times a day and replacing frozen bottles and such, I let it rise to room temp for the next two weeks. I was hoping that would help clean it up a bit. Thing is, the sample I took after a week in primary tasted great. :confused: In the future...

yeah that's another funny thing. I made a rookie mistake with these two beers. I wanted to try liquid yeast, thinking I could make the kolsch more to style and it couldn't hurt the hopnog, right? Well, I bought Wyeast Propagator packs, which I now know are intended to be pitched to starters...

I built a make-shift ferm chiller out of a cardboard box and styrofoam insulation panels, then primaried the kolsch at an average temp of 62*. I am kicking myself right now for not having taken better notes, so forgive the lack of info. I am pretty sure based on memory that the temp did...

My brother and I just started out a couple months ago brewing extract w/ grain kits from Brewer's Best. We did an APA 1st, which turned out ok, then an English brown ale, again ok. At a family function about a week after brewing the brown, we were asked to make some beer for the family...

I've thought about this a little bit more today and I think a clearer explanation of my issue would be that the lines are really close together, and the "beer line" seems to obscure the lines of delineation on the hydro enough that it makes reading so much guesswork. Is there another tool or a...

kornbread & Skaggz: I appreciate the quick replies! When using the tube that came with the hydro, I would spin it alot but I had trouble with the bubbles not subsiding...I was able to spin the thief itself and got the hydro within it to spin enough, but it still wanted to cling to the side.

just got a thief and it is a test cylinder in itself, but before that , yes, i was using the cylinder that came with my hydro. I think it's entirely possible that my inexperience is causing me to doubt the accuracy of my readings. Thoughts?