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Nice job - that looks really nice. Is the cabinet insulated, or will the beer be served at room temp?

Downloaded this just now - I know, late to the party. Thanks for the hard work, Rocketman! :mug:

As for preventing boil over, I found this little bit of insite from EdWort a while back, and have used it on several brews - it is a lot less work than stirrig like crazy. Preventing Wort Boilover<http://www.youtube.com/watch?v=zoo5UvVr-AQ

Here's my 2-cents: You can cold crash in a primary. Cold crashing should only take a few days, maybe a week for most beers. Lagers (and in this case, Kolsch) often sit in the cold for weeks finishing up their business, so getting it off the yeast and into a secondary (or even the keg your...

I use a Better Bottle carboy. Carboy (glass or plastic), keg, plastic bucket - it shouldn't really matter as long as it won't let air in. Some will say that the air space and surface area are more important than the type of container. Putting beer in the secondary does expose it to oxygen...

Should you make a starter? Yes. The Smack-Pack may not have enough viable yeast to have a quick start to the fermentation. However, since this is your first brew, you could keep it simple and not make a starter. The beer should turn out fine; it just might take 2 or 3 days to show signs of...

those temperature shouldn't harm the yeast. You will need to hold the bottles at a warmer temp to carbonate. You could try to carbonate the bottles at those colder temperatures, but it would take a long time.

I would - I don't know how others do it, but I would rack to a secondary and then cold condition.

I'm planning on brewing a Kolsch too, and from my research, it seems that the yeast is slow to flocculate. In Brewing Classic Styles, Jamil recommends lagering the beer for 4 weeks. From what I've read on this site, many lager at 40F or lower for 4 to 5 weeks to clarify the beer. If you have...

I'm wanting to brew a Kolsch for the summer, and have been reading up on them. It seems that most people agree that a Kolsch should be cold conditioned for 4 or 5 weeks to clear. It seems that this "lagering" process is mainly for clarity and not for flavor. I'm not trying to start a debate...

You should be able to get a water profile from your local water company - might even be online.

I have used a 6-gallon carboy for my secondary about 8 batches - all of which were 5 gallon batches, and have never ended up with oxidation. I held a porter in there for about 6 weeks, and it has no off flavors at all. The yeast will still give off a little CO2, which is heavier than regular...

How long did you mash the grain? Was it only a 20-30 minute steep? I'm assuming that with only 1/2 pound of grain, you just steeped it.... By my calculations, with 4LB of liquid wheat, and 1/2 pound of liquid malt kicker and using the grains as steeping grains, I get that your OG should be...

You may want to read through some of this: Fermentation can take 24 to 72 hrs to show visible signs. I know that a lot of folks say that 24 to 72 hours is too long, and there are things you can do to speed it up, but I have had several batches that have taken around 60-hours to start. All...

At the top of this page, there is a link to "BrewSpace". From there, just under the IAM.HBT logo, there is a link for "Browse Members". City and State (Location) are both options for how to search members. Hope this helps.

I just realized that new tubing will cost me about $3. So, I will Oxyclean it with my buckets, and if it is still stained, I will spend the $3.

How often do you replace your vinyl racking tubing? How do you know when it needs to be replaced? Mine has started to have a slight discoloration, and I was going to soak it in some Oxyclean, but it got me wondering about the life-span of the tubes. I know they are cheap, but I don't want...

I know - zombie thread - but I was looking for something else and came across this thread. Schlafly has some sell sheets online (If you cand find them) with some of the vitals. Here is the one for the APA. http://www.schlafly.com/salestools/samples/apasell.lg.jpg

So, a buddy of mine supplies me with most of my empty bottles, and I return the favor by filling some of them for him. Anyway, he gave me some bottles from the Crown Valley Brewery in Ste. Genevieve, MO. I have not had their beer and don't know if it is good or crap....but DAMN THOSE ARE THE...

You might also have a problem getting the priming sugar mixed in without disturbing too much of the trub. If you don't get the sugar mixed well enough, your carbination will vary from bottle to bottle. As far as sucking up the trub, Some on this site talk about using a muslin bag over the...