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+1 on the temp. I ferment my ales as close to 68F as possible. Welcome to a new hobby/life long addiction! :mug:

This is probably going to be your closest kit. I would give it a try and see how close you like it compared to the commercial version: http://www.northernbrewer.com/shop/american-amber-ale-extract-kit.html :mug:

You can absolutely keg and lager in the same chest freezer, as long as its big enough! Good choice on the Better Bottle swap as well. The PET carboys are a much safer option, just make sure you read up on proper cleaning :D. I recently upgraded to kegging and its been a very nice change of...

Yea they look awesome! Just had another idea, could you try to incorporate in into a mason jar, kinda sticking with the theme of "The Canning Room" haha. :cross:

Yea I would ask them, but jeans and a nice button down is probably not a bad way to go. Best of luck!

Ill bite, this is sweet! My brewery is called "'The Canning Room Brewery" I don't have a logo or anything fancy, just the name :) Id love to see what you can do!

Skal! It helps to keep 'em in the fridge for a bit to let the CO2 mix into solution, so crack open a few tonight and keep a six pack or two in the fridge for about 1-2 weeks and give those a try. I usually stick to 2 bottles, but that's why I started kegging, if they want 'em they have to come...

Its a beautiful thing. :rockin:

I'd say keep it down to 4 gallons if you are going to use the #7 bottle as your primary. Things will get pretty hairy if you filled it up and tried to ferment in it. What I would recommend is investing in one of these...

First off you are absolutely correct in taking a gravity reading. If you dont see any change, or if has been very slow to take off I would absolutely pitch another packet of your safeale in. Whenever I've used dry yeast in the past I never even bother to rehydrated it, just pitched it in dry...

72 is a little on the high side but not too bad. You shouldn't see too many off flavors, if any. Im trying to keep mine right around 68. Cheers!

That will happen unfortunately, but its a good sign, it means your yeast is doing well! I had mine in the middle of a pantry with about 3 feet of space on all sides, Im still cleaning beer off my gun safe and some of my backpacking equipment haha.

To answer your original question, let the bottles stay in contact with the StarSan for a minimum of 30 seconds and proceed directly to bottling :) StarSan is actually designed to feed you yeast as well as sanitize your bottles so you are just fine when they are all wet/covered with foam...

Welcome back! I just moved from Kalamazoo out here to Montana and Two-Hearted is one of my absolute favorite brews. I used to work at Bell's (not as a brewer, I sold stuff to home brewers). Some of the guys that work there put together an excellent recipe for a Two-Hearted clone. Ive got an...

You are fermenting on the warm side. This temp is more suitable for a farmhouse, saision, etc. When making almost any traditional ale (english, irish, american) I try and keep my fermenter between 64-68F. The swamp cooler is not a bad idea, you're just trying to ensure that you ferment at a...

I absolutely love Maris as a base malt but you can make a perfectly good stout without it. Try something like this for a batch of dry stout: 8# 2 Row .5# Caramel 80 .5# Roasted Barely .75# Black Patent Malt 1oz Brewers Gold 60min .5oz Williamette 20min Irish Ale yeast (WLP 0004, Wyeast 1084...

You'll be fine. Just keep a close eye on it and make sure that lid is on TIGHT! The positive pressure from the CO2 will keep all oxygen out when its fermenting, but better safe than sorry right? I blew the lid off my imperial stout that I brewed on July 4th two days after fermentation started...

A nice Belgian Dubbel wouldnt be a bad idea. Maybe something like this: 6# Pilsen DME .5# Special B 1oz Saaz 60min .5oz East Kent Goldings 5min Pitch onto your yeast cake, wait patiently, and enjoy :mug: Cheers!

Have you tried a malt like carapils? What is your recipe? There are plenty of malts you could use with a better effect that a sweetener. Lots of crystal/cara malts have plenty of dextirn and are a good compliment to mouthfeel. I would shy away from the sugar for now because you will not get...

+1 RDWHAHB. Not much you can do now!