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I won't re-quote what everyone else. But I will say welcome and seems you and I both started at Cellars. Here's to Seattle brewin!

I just made an order with morebeer.com last weekend. Haven't got the stuff in yet but so far their prices are good and customer services has been quick to respond.

How do you get the DME down to $2.30? It seems to stay at 3.75 for me..

Glad to hear I was not the only one confused. I had some red plastic tube thing left I still don't know what to do with.

I saw similar sanyo model on craigslist for a good buy but sadly it has the freezer compartment. How easy would it be to remove that and get 2 kegs in there? Will removing that section screw up the temp control?

So basically.. I could mash crushed grains at the proper temp in a large sauce pan while bring a couple gallons of my wort up to boil then dump the mashed liquid into the boil pot? I am about to start my second batch and I think before I steeped 2lbs of grain from in 2.5 gallons cold water up...

Is there a need to solder? I figured you bend it into coils then stretch some plastic tubing over the ends.

So I am thinking of building one and a friend suggested using aluminum instead of copper since its likely to be a lot cheaper and could make more coils that way. Has anyone made one with anything besides copper?

So I can get away with soaking say 12 bottles.. shake them out, then fill? Using a bucket of iodophor. Repeat this process 4 times. Cause that would be super.

I am going to be bottling relatively soon and am looking for ideas for sanitizing, mostly drying. I was hoping to stick with either bleach or iodiphor (sp) since I already have them on hand. What I don't have is a dish washer or bottling tree. Any MacGyver style solutions out there or am I stuck...

Its getting fairly clear. Is there a limit to how long it can sit before bottling? I'm in no huge rush since I keep hearing it improves the flavor. I jsut want to make sure it doesn't go bad.

I have removed the dry hops, but am considering dry hopping it again since I have some more in my fridge still.

So quick cliff notes, some of which has already been shared. The IPA (1.055og) spent about 10-12 days in the primary and got stuck at 1.018. I moved it to 2nd and dry hopped. A week after being in 2nd the temp in my place went up a couple degrees and it started fermenting again. After about a...

I took 3 gravity readings over a week and it was pretty much stuck at 1.018 Primary ferment was at a pretty stable 65. I do think temp change is what caused it though. I had some friends stay over and they turned the heat up by a couple degrees. I didn't think only a couple degrees would make...

The starting gravity was 1.055

Sure enough it started fermenting again. I moved to secondary after it was stuck at 1.018 for a week. I took a reading last night and it was down to 1.014. Also, the sample tasted GREAT!

This is my first batch so I am still pretty new at this so I was wondering if this was normal. I left my IPA in primary for a about a week and half. Toward the end I test gravity every couple days and it seemed to stop at .018. I racked to secondary then put in the dry hop bag to let it clear...

So how did it turn out? I am very curious about making a ginger beer of some sort.

I was reading the sticky and i think I got an overflow of info. I will check the gravity tonight. The recipe I got from the brew store I bought the ingredients from does not indicate an original or target gravity so I will just check for a stable one. Thanks for the help!

So on tuesday night I made my first batch of beer, an IPA. It has been in the primary fermenter since then and bubbling pretty much has come to a halt. So I have a punch of questions at this point. Is it done fermenting to the point I should move it to secondary to dry hop? Do I need to...