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Apparently I was overly insensitive to the hop heads by saying that I don't like highly citrusy/pine flavored beers and it led to a completely out of control thread filled with people trolling, mud-slinging and such. For those of you that helped, thank you. I am not writing this to continue a...

I should also note that there are tiny white speckles all along the sides of the carboy from the trub to the top. I don't know if its sediment or a problem. I did add Irish moss this time around.

I took a gravity reading and a taste test today on my bock kit with ale yeast. The warm definitely affected it for the worse. Fellow brewer says it tasted bland to him. It smelled sour and tasted off to me. I'm planning on letting it sit for at least another week at 65-70 degrees and retaste but...

Brilliant!!

The problem we have in indiana is that the weather is f#%*ed. Take this week for example. It was 20 yesterday, it's going to be 60 in 2 days, then 7 for a low Friday. So a 50 degree swing inside of a week. I don't know why God hates indiana, I just know that he does. On the bright side, I can...

I've only got a few batches under my belt but it looks like beer to me. What's the temperature of your wort? If you don't have a way of checking that, I highly suggest getting one. Yeast can survive higher than 80 but, and I'm going from the advice of other on this, you don't want them to. They...

You have my attention...what's ghetto lagering? And that all makes sense. I may give it another shot with some mods. We may have a fridge we Can use in the future for lagering but if we want to ferment several, this info will be helpful since we can only lager 1 or 2-5 gallon batches at a time.

What's the cutoff for issues? I've got a similar issue with mine. My LHBS was out if the good stuff so i had to settle for a safe ale -05 yeast. It says the range is 58-75 and I have a rolling fermentation but sitting at 76. It may also make a difference that its a bock beer (wrong yeast I know...

What's the cutoff for issues? I've got a similar issue with mine. My LHBS was out if the good stuff so i had to settle for a safe ale -05 yeast. It says the range is 58-75 and I have a rolling fermentation but sitting at 76. It may also make a difference that its a bock beer (wrong yeast I know...

Would have been nice if they would have told me that. Oh well, it's beer, right. :-/

It'll have to sit at least 9 more hours since I'm at work...

What do you guys use to control your vines? I've read they can grow quite rapidly and I'm looking at planing my first hops vines. I'm in central indiana so I think I can plant most varieties without issues as far as climate goes. Any design ideas and pictures would be greatly appreciated.

Yeah, I don't have the capacity to ferment lagers so its a bock recipe with an ale yeast as provided by my LHBS. I realize its not a true bock but its as close as I'm going to get until I have the capacity to lager.

http://youtu.be/rM7nfC7ksB8 My bock beer made from a kit from my LHBS. 76 seems rediculously high but it seems to be doing well!

So are we talking microscopes and petry dishes here?

If this isn't possible then how do they fill the smack packs and vials to begin with?

So is it not possible to take a wyeast pack or white labs vial and raise your own yeast? Keeping the yeast out of beer until you've cultivated a seperate colony for brewing with? In other words, have a mother colony and only use the sisters(?) for brewing.

I don't have a soda stream but figured it was worth the cash if it would work. Guess I didn't realize the wAter was carbonated before the drink mix was added. I doubt I spend. $100 to try it though.

That's what I'm afraid of...

A friend and I were talking yesterday and an idea dawned on me. It may be a horrible idea but I still thought I'd run it by all of you and see what you thought. They have those soda stream units for force carbonating water and soda. Could someone, if they were so inclined, use a soda stream unit...