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That's very odd. I've ordered from them a couple of times and have had nothing but fast shipping and top notch service. I ordered a dual regulator from then and the high pressure gauge was not functioning properly and they had a replacement sent out immediately when I called them about it...

This past weekend on National Homebrew Day, I was doing a back-to-back partial mash brews. I did two clone kits from AHS, the Sam Smith Oatmeal Stout and the Franziskaner Dunkelweisse. I did the dunkel first. Anyway, I have* a brand new 6.5 gallon glass carboy with 5 gallons of Starsan...

Here is what I got: Basic 2 tap/keg kit with 5# CO2 (they say there is a free upgrade to a 10#) from Kegconnection.com 2 additional cornies 4 Perlick "creamer" faucets w/ the cheap black handles 3 way air distributor dual pressure regulator Digital temperature controller from Northern...

Thanks for the quick reply.

They are both just clarifying agents added to the boil so the beer will turn out clearer when it finished. You don't have to use them and I have seen some extra kits come with Irish Moss (my mini mash kit came with a whirlfloc tablet). I don't think they are crucial to a beer, but they really...

I made my first mini-mash brew this weekend. It was the Oktoberfest kit from morebeer.com. I just used a nylon grain bag and did the mash in a bottling bucket for about an hour. Started the sparge and proceeded to brew just like it was an extract kit. I pitched the yeast (White Labs Oktoberfest...

Welcome! I use to be stationed in Las Vegas as well. I left back in June 2009. There is only one home brew store in the valley though (at least since I was there) called Vegas Homebrew on West Charleston Blvd. Steve is the owner and he is a great guy. He will help you with anything you need and...

I'm 25 years old

I just sprinkled a packet of dry yeast on top of the wort for my first two batches. I started seeing activity in the airlock within 12 hours. It works fine.

For my fourth batch, I plan on making a Belgian Strong Golden Ale (Northern Brewer kit). I got Wyeast 1388 and was wondering if I should make a starter for this brew. I've read that some Belgian's get some of their flavor from the yeast reproduction cycle. Also, should I wait later in the year...

I just noticed I'm already getting activity in the airlock. It's only been 5 hours since I've pitched!

My very first batch of also a Hefe, I wasn't pleased with the results. My second batch was a Pale Ale (True Brew kit) which was decent. I'm hoping this one will be better. Already got another kit on deck for the next batch, Belgian Strong Golden Ale (Northern Brewer). I can't wait to taste...

Well, I got my third batch under my belt today. I made the Bavarian Hefeweizen kit from Northern Brewers. This was also my first time using liquid yeast and making a starter. I hope I don't get much lag time. My other two batches used dry yeast and I started getting heavy activity in the air...

LOL Maybe I should do that.....

Is it okay to clean plastic fermenter buckets using a soft sponge? I'm concerned if the sponge would scratch the inside. I know that I should NOT use a sponge when sanitizing. Thanks for your input! :mug:

Yes, boil the cup of water, dissolving the dextrose in the water. You want to make sure to cool it down before adding it to the beer. Probably one of the best ways to mix in the dextrose-water is to first pour it into your sanitized bottling bucket. Then you will want to siphon your beer out...

Thanks for the responses everyone, I figured kegging didn't change the amount of time it takes beer to condition, but I just heard from many people at my LHBS that you can start drinking kegged beer as soon as it gets cold.

So beer has to condition when you bottle it for several weeks so the yeast can do it's thing. But I've heard if you keg, and you "force carbonate", then your beer is ready to drink as soon as you get it cold. So does the beer not have to condition if you keg? Or is the beer already...

Thanks for the quick responses everyone, I'll probably pick up a 10 # when i'm ready to dive into the world of kegging. Thanks again!

How did you add the 3/4 cup of dextrose and how long did it sit in the bottle before opening?