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If you are using canning jars (ie mason jars) Boil the jars, lids, and rings for 15-20 min seperately (and the business end of some tongs) When the boil is over (wort) fill the jars with the hot wort, cover, and let them cool. When they are room temp, toss them in the fridge.

What about wheels and a trailer hitch on top of a tier setup? You''d have to get it inspected by a statie, but after that you are alll set.

Firkin that's what those are often refered to. Gravity drain. You tap the bung, after relieving the pressure of course.

You end up doing this? I wonder how it would taste. I know that pumpkins used in food dishes differ from those grown for carving. Don't know if the flavor differs or if it's the texture. You could use the foil bags for wine dispensing inside the pumpkin with a spigot. A day late, but...

Do you think it would be better to draw off the gyle after the hotbreak, but before the first hop addition? Ahh.... actually that might affect the hop profile of the beer, then again the ammount added probably isn't signifigant to affect the bitterness much.

I haven't read thru the entire article yet, but as far as an air lock, what about an adjustable pressure relief? If the conical is rated for pressure, set the relief valve for the pressure you want and let the CO2 from fermentation carb up the beer. Would there be any negative effects on the...

Well, seeing as how I know a guy that went down on a hooker because he missed his wife (a long story about a [i]slightly[i/] off center guy on a deployment on a sub) and ended up with a yeast infection on his toung.... I think I'll pass.

Go check out Blackstone Valley Homebrew Supply over on Park Ave in Woonsocket, great people over there and a really nice setup.

I've seen a trailer brewing setup that used pumps. Everything on the same level, no lifting. Tilting mash tun to empty.

There are still the same starches that are a concern for all-grain. Just with extract the conversion isn't a concern. The grains are just used for color and flavor, not sugar content. You can still end up extracting tanins (and probably are with the pull before boil mehod) but since the ammount...

Those are the Aluminum bottles right? Wouldn't mind sand blasting some of them and custom painting them, but I don't think my lips would touch those bottles untill the inside was sand blasted as well. Actually I think I'd rather piss in the bottle a little, swirll it around immediately after...

anybody have a source for champagine corks. Morbeer has good quality corks (so they say), but they don't have the traditional style that comes on the belgian bottles.

Sorry, I didn't mean to just mix the nutrients and fertilizer with vermiculite, you still need soil.

I've had a couple stouts push thru the airlock. yeast in the airlock and on the lid. Another blew the lid off after filling the airlock with yeast and wort. Another with krausen 11 inches up the walls of a 14 gallon fermenter. So yes stouts ferment quite heavily.

When I remember to pick up a new cylinder... 30 sec to 1 min of bubbles barely breaking the surface, wait a few min., repeat, wait, repeat, wait, repeat, pitch.

Nottingham is nice. I've used it a few times on some diffrent stouts with excelent results. I even forgot to re-hydrate and just pitched it dry into a 1.086 wort with positive results. The airiation with O2 and a stone may have helped.

Most of the home brewers I talk to actually like PBR. It's damn good for what it is ($14/30 rack). Far better than Bud and the like. $2 for PBR, damn that's expensive. Avg beer here is $4.75, I get dollar draft PBR's.

Isn't that illegal? I'd think you would want to dry 'hop' with that.

I usually add it at flame out, no more than 15 min boil. You'll drive off the aroma and flavor quite easily. Adding it to some ater and pasturizing for 20 min wold be better if you want more of the honey flavor and aroma. You could probably add it to the secondary or late in the primary. The...

Go find a local fish store. They will sell RO/DI (99.99999% pure) by the gallon. Bring your own containers. Don't forget to marvel the reef setups. If I wasn't moving in a year or two I'd have my 72 gallon bowfront set up right now.