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No, just leave a lid on to bring it to boil. Once at boil, the lid comes off. Yeah, if you try leaving hte lid on the entire time, you're just asking for trouble.

1. You'll get quicker at it. 2. I put fresh paper towel down on top of clean counter tops and put all my sanitized gear on that. Haven't had an issue yet. 3. Over an hour? That sounds like a long time. Put a lid on your pot to help keep heat in. (I do extract with steeping grains on an...

That and ice houses in the mid to late 1800's supplied ice. Making the beer wasn't the problem. It was transporting and distribution. Midwest gets hot in the summer too. Many breweries had their own ice houses. In the late 1800's there were thousands of breweries across the country. Local...

Try tightening the spout. I'm assuming it's a screw on - spout on the outside with a nut on the inside. [Edit] Just twist the outside part. Don't put your hand in the bucket.

This. Or use the remaining 3.2 ounces to make a yeast starter.

A standard cup used for baking, cooking, etc. is 8 ounces. A standard "cup of coffee" is 6 ounces, but can be up to 8 ounces. I went through a whole conversation with my father a while back when he bought a new coffee pot. I don't why it's like that, but it is. A "cup" is not always a "cup".

If someone in the White house kitchen sent out an email with the recipe, you very well could FOIA for it. But I would imagine by the time they filled the request, the "official recipe" would already be released. Would be interesting to see notes and changes.

What kind of beer were the first and second kit?

1 oz hops to dry hop 1 gallon beer? That's going to be very hoppy. Not sure what you're going for, but you might want to scale that back a bit. Please keep us posted on how these turn out. Very interesting.

This happened by accident to me about a month ago. I stopped in at a LHBS that is actually a convenience store with a few brewing supplies. Some of the ingredients seemed old and some just plain suspect. It was too late to go to my regular LHBS, so I just created a recipe on the fly with...

In case anyone is curious, I ran this through Beer Calculus and tweaked it a bit. I went with this: Recipe Type: Extract Yeast: US-05 Batch Size (Gallons): 5 Original Gravity: 1.066 Final Gravity: Estimated: ? IBU: 23.1 Boiling Time (Minutes): 60 Color: 35 SRM Steep for 30mins at...

I saw the title and all I could think of was this: I bet someone out there has tried this on a beer.

I came up with with this recipe for a chocolate raspberry porter based on suggestions from other HBT recipes (and based on what I had on hand). Would appreciate if folks could give some insight before I brew this up if it's going to come out decent. Thanks! Recipe Type: Extract Yeast: US-05...

Another quick note. I just checked on the carboy and due to the dramatic temperature change from 59 degrees down to 35 degrees, there was some suck back on the airlock. Not a problem since I use whiskey, but something to consider if someone stumbles upon this thread and has water in their airlock.

I just saw this thread in the yeast forum that might help you. A guy was asking about using saran wrap or foil on his bucket (although for a different reason than you, but the mechanics are still the same). Seems people have done it before and had successful beers.

The carboy is the primary and the bucket might be for bottling? And yes, this sounds like it will be an ale instead of an actual lager.

I would think with zero tolerance policies schools have nowadays, any mention of beer, wine, barley, hops, grapes/fruit would be pretty suspect. That's why I suggested the biofuels angle. It's all the same process. Bread would be a good way to go too. Keep it simple with leavened bread versus...

Just an idea that would need to be fleshed out - What if you only use flaked maize (and maybe some sugar) and steer the project on a biofuel slant instead of beer?

Thanks for the quick reply! Dropping the temp right now.

I had a co-worker who put white pine needles (Michigan's state tree) in a batch. It basically tasted like you would expect. Like someone put some damn pine needles in your beer. Pine-sol. Back to topic: the reason I homebrew is to not only make my own tasty beers, but to experiment and have...