Search results

I look forward to my brew days. It's just me and the kettle. No pressure from anyone else. Completely relaxing as long as no one bothers me.

I fairness, it's not that easy to bake a good cake without attention to detail. Unless it's one of those grocery, boxed deals that you mix and bake, but where's the fun in that? Keep your head up. If you get too antsy, brew some more batches and perfect that technique. It really gets...

I have a question. I read that you want to refrigerate the beer for 3 days before opening. Is this true, and if so, should I refrigerate it starting at 3 weeks or 3 days prior to 3 weeks. *crosses fingers for latter. I can't go an additional 3 days without losing my mind. ;)

Really? Wow, good idea. I have mine in the fridge but an extra level of defense never hurt.

I'm worried, too. On my first batch I messed up and let the temp get up to 80 for a few hours. Like others have mentioned, the flavor has gotten better since racking, so hopefully the bad taste will be gone by bottle cracking time. Green beer flavor, I hope. If not, live and learn.

Anybody ride for Culver City Brewing Co? If I lived in the valley or toward San Gabriel I would go to The Home Wine, Beer and Cheesemaking Shop but I'm on the other side of the hill so Culver City it is. My main motivation is saving gas. Fortunately they are cool.

When I get into something, I really get into it. Hell yeah! :D

Wow! I'm an idiot. :D Now I'm cooling the wort. when I put a bag of ice in the tub, a bunch of it stayed together, so what do I do to break it apart? Punch it. It didn't break up but my knuckle is bleeding. At least I look like I've been out brawling so nobody will mess with me. ;)...

Yeah, sorry. I'm too busy brewing to argue. Get back to me later after I'm done and I've tossed a few well deserved ones back. ;)

Yeah, you're right. It wouldn't be homebrew unless you lived in your cafe, which if I had one, I probably would end up on a cot in the back. I actually worked in a cafe where the alcoholic owner would sleep in the office when his wife kicked him out. It was charming but that's another story...

Not that I want to do it, but if I had a cafe with a wine/beer license and a running kitchen, why not? Well, besides law of course. Not as a money making thing, really, but just an add on, like a perk. To me, that would be a pretty baddass cafe with their house brew. You know, real...

Meaning my first batch isn't even ready yet and I'm brewing today. Am I going overboard? I just like the idea of having a variety of brew on hand. I still have ingredients for 2 additional 5 gallon batches. Today's brew is a pale ale West Coast stylee (I hope). 6# Pale LME 1# crystal...

I'll let you know after I open my first bottles. I can't see myself not going AG but like others have mentioned, I want to perfect my extract/steeping grain method. Then again, why not start now on perfecting my AG method. ;) So all you need is a cooler retrofit with a new spigot and false...

Isn't it supposed to be fine in texture? I haven't opened my first batch yet. I'm looking at my second which is a hefe. I clarified it in the secondary and it looked too clear when I bottled so I was curious if any yeast was collecting. So I hold the bottle in the light and it looks...

I was worried about my girl complaining about smell, with fermentation buckets in our shared closets. I like the smell, but my girlfriend can't smell a thing. Thank goodness. Her poor sense of taste and smell always seemed peculiar to me, but now I really appreciate it.

A tube with numbers is called a "graduated cylinder". Just in case you want to sound smart. ;) I have a plain cylinder. Filled with water, added hydrometer, let water spill out, removed hydrometer, then marked the new water level with a sharpie. Now I know exactly how much liquid to put in...

Cosign. :rockin:

I'm a snob against crappy beer, not people who drink it.

Nicely written. Thanks.

No. Just a beer snob who IS a newbie. ;)