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I'd ask her why she was in my man cave, touching my beer. Exploding bottles is only a secondary problem.

I bought the ingredients for this the other day. I'm really looking forward to this one.

My knee-jerk response to that, every time I hear the question, is that prohibition and then WWII grain rationing led to a dumbing-down of the American pallet. What is odd though is that even the BMC folks tend to be open to trying wines they're not familiar with, yet different beers (of...

*UPDATE* I remained intent on not touching one until they hit the 3-week mark. It certainly seemed carbed to me. Not surprisingly, the beer was a bit green and would probably be a bit better in another 3 weeks or so.

It's a crying shame, ain't it? I've got a friend who went with us to the Flying Saucer bar last night. Over 200 different beers available and he'll only drink Coor's Light. I made him sample the Victory Prima Pils that was on special and he didn't like it. Very very sad.

It was an extract Witbier. It's still slightly watery and the coriander is a hair too strong, but I'm quite sure a little more age will fix that. It was 3 weeks/3 weeks and 2 days in the fridge, so really I couldn't make myself wait any longer before the first samples. :D

AND WOW! It was great! I had a good friend over for the 1st tasting. He himself had previously brewed using Mr. Beer and had terrible results (bleeding rectum, anyone?). Needless to say, he was excited to try it, but was somewhat skeptical of what my results might be (heck, so was I). So I...

Actually, on that note.... I know that time helps flavor mellow out and get to where it needs to be... So, once a batch is finished bottle-carbing, should they be time conditioned in the fridge or should they continue to sit at room temp (unless I plan on drinking some, obviously)? Or does...

Thanks for the responses guys. That gives me a little less anxiety about the invisible carbing...and less reason to open that closet door and go molesting about bottles that really need to just be sitting there in the dark. Regarding the plastic bottle, I do plan on using one for my next...

My first batch, a witbier, has been sitting at around 72 degrees for what is now approaching 3 weeks. Are there any indications that a bottle is carbing as it should from an outside, cursory inspection of the bottle at room temperature? -I do know that I shouldn't even think about them...

Coors is fermented? I could have sworn last time I had one that it was non-alcoholic.

+1 to everything he just said. I knew I couldn't be the only one who "tastes" his samples, but doesn't drink all of it. I find them to be pretty nasty, generally.

I thought your standard American champagne bottles could be capped? Or are these not standard American champagne bottles? Or do you just want to cork them?

I just fill my bathtub with the hottest water it'll put out and put the bottles in to soak for 20 minutes or so (making sure the bottles get filled with the tub water). I then use a razor blade paint scraper on the labels...the labels and the majority of the glue comes right off. A rub down of...

Is that a FROSTY mug? Come on! Frosty mugs are for newbs! :D Seriously though, congrats dude. I certainly hope I'm as happy with my first batches as you are with yours. :mug:

I wonder what the science is behind this? Don't tell me it's a placebo stir.

If your thief is like mine, the valve at the bottom isn't to let beer IN, it's to let beer OUT. The second the thief is submerged (before you hit the yeast cake), it should begin taking beer into the tube. The valve switch at the bottom is to let the beer drain out. Try it out in a cup of...

This concerned me. I don't have a good idea of what your primary is, but you don't want to use a wire brush (or even a harsh scrubbie pad, for that matter) on plastic. It can create scratches and pits for bacteria to hide in (and evade sanitizing efforts later on).

I can't say I agree that it tastes like dark beer (even a dark lager), but I can certainly agree that it's very, very good. I'd brew a clone if I could do lagers.

OG was supposed to be 1.041 +/- What I actually got was 1.03. That to me seemed like a huge difference that I could not explain. Colorwise, it's also a heck of a lot more more a brown ale than a wit. I may do a "late add" next batch.