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Got mine today - thanks! Bought anything for SWMBO yet?

My first few batches, I would buy a two gallon container of spring water and chill it to 34 deg in the coldest part of my refrigerator. That plus a brief ice bath brought the wort down to 70 in 20 minutes.

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:ban: THANKS!!!!! :ban:

Admiring the rig from the western side of the state - good job!

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Subscribed and interested.

Loooooong related thread re making a brew with only the ingredients to be found in a typical grocery: https://www.homebrewtalk.com/f12/gap-grocery-produce-beer-experiment-69313/index28.html

From the website: # Starting Gravity: # Bitterness: 50 IBUs # Alcohol %: 7.2 # Malt: 2 Row Pale Malt, Chocolate Malt, Crystal Malt, Roasted Barley, Oats # Hops: Nugget

Before fluxing the pieces, the contact area needs to be rendered shiny (and dry as noted before) for a solid joint. Emery paper is good, any fine grit sandpaper will work. Have a good time with it!

If there are any bars near you, consider approaching them and ask that they save a few glass bottles plus their tops, which you'd pick up at their convenience. Too much risk w/plastic given the low cost glass options and solvent effects of concentrated ethanol.

Welcome, from a homebrewer in the NC mountains! Lots of knowledge here, but above all, have fun!

Use bottled water, then split the unfermented wort, with one vessel in the usual spot, the other in the basement.

Welcome burbanite! Good for you having kids encouraging you to keep up the family tradition :mug:

Congrats on the new arrival and your new bar ;-)

Mike is "old sock" on HBT and describes his method. There's another version in the comments...

Thanks for LMK!

Check this thread for some hints: http://forum.northernbrewer.com/viewtopic.php?f=4&t=49369

Add me to the list also; thanks.

Subscribed - thanks so much for organizing this! :mug: