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Was bored this afternoon...

They have them streaming on their website along with a very large back catalog The Brewing Network.com - Beer radio | The Brewing Network

Nope, ferments the same. Takes a little longer to brew though....

From what I can tell this is where you are running into your problem. Your strike water volume shouldn't be higher than your sparge water volume. At least in any case I've ever experienced. I would think with that much strike water you are probably pouring a lot of highly diluted wort back into...

Dude don't drop it off in Omaha, Yankton is way closer.

Cool ass SWMBO Brewing

Heeeeeeeeeeeeeeyyyyyyyyyyyoooooooookkkkkkkkkkkaaaaaaaa

From what I can tell Midwest is the most reasonably priced. No flat rate shipping but they make up for it with better prices. As far as what to brew first maybe try something with enough flavor to hide any mishaps you might have dialing in your new system. Pale or IPA I would think.

Haha my thoughts exactly. Glad I'm not the only one with this in my list of pros to home brewing. Without a LHBS this is absolutely something I'll be working on during the end of days.

Not homebrew but pretty good flow. We got hops like Bill Cosby got puddin' pops

Six on work nights, Twelve on the weekends. But I am 23 with NWMBO, and the twelve is usually started around 3 P.M. and ended around 2.

OH SNAP! But seriously, anyone close to her is probably not cruising this board so I see no reason to take offense to any comments made. I just try to keep in mind that we are all just insane apes waiting to expire while hurtling on a giant rock through space... when you look at it like that...

Haha, we have Hamm's here. I'll send you some for cost. PM if interested.

Congrats, hope your beers turn out awesome. Good call on going to kegging right away, defiantly an early investment you won't regret. Faster turn around and ALOT less hassle(but you probably already know that!). Enjoy and RDWHAHB!

I literally laughed out loud. It's a forum.

Dude, I said beef, just because I've been on a huge rib-eye kick lately and can't see not having another when I'm just mastering my grilling/seasoning techniques, plus cows are stupid so.....but seafood is a close second, just shrimp alone.....shrimp is the fruit of the sea. You can barbecue it...

Dude, you don't open farms. And you don't see too many in Omaha(sounds pretty down-home unless you have ever been to Nebraska). This guy might be full of ****.

Another instrument to check is your thermometer. I use three.

http://www.winning-homebrew.com/support-files/kegcarbonationchart.pdf Check out this chart for a reference, looks like at that temp you will need 30 psi just to get your average 2.5 volumes or so. I force carb cold, but would assume based on this that it would still take several weeks to...

You can get an Johnston controller from Midwest for about 50 bucks, or this https://www.homebrewtalk.com/f51/guide-set-internal-chest-freezer-thermostat-32f-eliminate-external-control-249612/ I don't know how well the second method would work for a ferm chamber, unless you were lagering