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woops missed an S there.

Thanks guys. I wanted to double check my info before jumping in. I agree that taste is key, but sometimes when looking for a quick answer its easier to post and get feed back. I have trolled for days through this site, and sometimes its pretty hard to find stuff.

Lol sauce... Strong brew seemed so appropriate though. I actually stumbled on the site due to the fact that they had a podcast for going pro/starting a brewery.

Alright, before this goes to far. Back to business I have a chamber in mind that will basically block off a small part of my laundry room. I will still insulate all of the sides. My laundry room is in my garage and can get up to 100 degrees. I have a chest freezer being delivered and am...

After going through this forum, and also happening to hear a question on lagering temp on the Strong Brew, I decided to raise the ambient temperature around my ales to 70 degrees. Is this generally a good idea, or am I looking into this to much? Back info: I have been fermenting in my bath...

After going through this forum, and also happening to hear a question on lagering temp on the Strong Brew, I decided to raise the ambient temperature around my ales to 70 degrees. Is this generally a good idea, or am I looking into this to much? Back info: I have been fermenting in my bath...

Tasting the wort after my og test is the pinnacle of my brew day. I love seeing where my beer is heading, and if I hit the right marks.

Imo it seems like you have had a lot of problems that I encountered. Once I decided fermenting in my bathtub in my house with soaked shirts I have had wonderful results for flavor. When I tried keeping the beer fermenting in a closet by themselves with the ac set at 70 I received a ton of off...

helpful for me too. I have 3 five gallon mash tuns, is it a big deal if I just split up the mash between them?

Im brewing a version of moon hill pumpkin ale using wyests london ale. We are also doing a baked apple milk stout that we came up with. For that one we are using irish yeast I think? We were planning on using yeast starters to get a big primary, but we ran out of time and just pitched the viles...

I was planning on having my brew fermenting inside a chest freezer for these two batches, but as all things go neither the freezer or the temp control showed up when they were supposed too. I have previously fermented in my bath tub keeping the water at a nice 66-68 degrees most of the time. So...

Sounds good to me... If I follow this advice I have three fermentation chambers that I I could use for my beers. I mainly transferred to secondary to avoid air seeping through my better bottles. How long does it really take for that to happen?

So should I leave my beer in primary for a 2-3 week period and just go straight to bottle. Or just wait for the krausen to drop and immediately bottle. 3 of the batches I have done have been forms of IPA

I guess it is time for me to introduce myself. The names nico, and I have brewed a few batches so far. I have mainly stayed quiet on here and just read as much as I could. It seems to me most people as the same questions that I have already had. With due diligence and a little patience I was...

It is a small world. Cruising through the classified I stumbled on a post with a lot of people from my home town in Washington. Since your near me I just found a a possible source for copper tubing, and a lot of it apparently. One of my clients just rebuilt his house after it burned down. He...

Hi, I am getting ready to amp up my game here, and I want to start kegging my beer. I am looking for 5-10 5 gallon kegs in reasonable shape, but of course they have to hold pressure. As a heads up for others in june of 2012 or so I am planning on holding a dinner/ beer tasting event that...

I would get in line if I still lived in Yakima. Tripping me out that so many people from back home are brewing.

I would like 1 of those to try

Username: naemlss