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I found this for the BBQ sauce: http://www.cdkitchen.com/recipes/recs/2017/Beer-Lovers-BBQ-Sauce117972.shtml

Hey KellyK where did you get a malt mother from? I googled it and only fond 1 place and they're out of stock...

Yeah that penrose looks nice! It's probably a good thing they're out of stock ATM otherwise I'd be getting in trouble with my SWMBO... :D

Well if they're free go for it :) Maybe upscale a bit to 7 gal and split it. You could then try different things in them too (yeasts, dry hops etc.)

I seem to remember reading that washing is pretty hard on the yeast. Just like the drying process, different strains of yeast will handle it better than others. Even on the more robust strains viability will be effected. It's not a silver bullet as it where for keeping clean yeast.

If you fill your fermentor all the way to the to it'll always overflow yes. Usually you want at least 1 gal. head space. For bigger beers even more. If you already have the bottles/can get them free you could split the batch between 2. If you're going to have to buy them I'd just get another...

A quick search online comes up type 1 is PETE which AFAIK is fine. One thing to consider though is a 5gal container will only be good for 4 gal batches of less.

To get the agar into the slant I use a syringe instead of a funnel, which works quite well. It's safer because you don't have to pour boiling hot liquid and they have measurements on the side so you can put the same amount in each. Has anyone tried using an Ionizer to help clean the air when...

Ah yeah being 23 almost certainly didn't help you (not that you can help that of course), I had a similar thing at our club. Not nearly as bad (maybe because I'm a bit older), but I think the older people half thought I was just there to party/make hooch. Once I showed I was serious and...

By adding sugar you're restarting fermentation, so the yeast will take up the fairly small amount of O2 in the head space.

If I where you Forrest I'd change "May take up to 15 days" to something like "Usually takes 15 days, but around holidays can take longer...". Either that or just adjust the time when it's a busy time of year. I don't think people mind the weight so much as I ordered it for Christmas etc. and it...

If you have more grain or could get it in a reasonable time you could always steep more in ~1/2 gal, boil, cool and add it in...

The one's I've seen have a crimp.

It's worth mentioning that not all comercial beer will work. Quite a few filter/pasturize/use a second strain of yeast to carbonate.

Tickets are now available here: http://labrewfest.eventbrite.com/

You don't think there could be anything harmful in it like botulism? I know Alcohol kills most things, but it's sat for a while with a low ABV. Like I said I'd rather dump it than get sick. Thanks for the advice BTW.

I didn't but it was second runnings so it'd be fairly low. As far as I can remember I boiled it with the hops from the first batch. But it's been a while and I'm not 100%. Either way it'd be very low IBU's. What do you think to adding the other beer? (It's a fairly strong IPA that turned...

So I made a sour a while back that turned out great. I got about 6Gal from it and still had 1 in a jug. About 2 months ago a took some second runnings and added the 1Gal. I stuck it away in my work room and half forgot about it. I checked on it the other day and the air lock had dried up and...

Should be a good event. A few local breweries and brew club(s). John Palmer's also making an appearance.

The Alcohol content does skew the reading, but it shouldn't go up. You can use this to get a better reading from your brix: http://www.onebeer.net/refractometer.shtml As for the lower OG, was it an extract batch or some sort of sugar addition? That maybe didn't mix in all the way when you took...