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I was looking at force carbing but I don't know . I may end up in bottles. It does taste a little strong, letting it balance out for another couple Of weeks in bottles may do it some Good.

Thanks guys. I tasted it this morning and its pretty good. Little bitter compared to what I expected, but good.

I know you are all biting your nails waiting for an update on my first batch :cross: so here it is. I'm getting ready to Keg or bottle my first batch. It's an autumn amber ale from midwest supplies. The OG was 1.042 and the FG is 1.014. The aim is 1.010-1.012. I assume that the .002 isn't...

It is. It showed "processing" for me for 3 days but I ordered my beginners kit on a Friday morning at 4 AM. I ended up getting it the following Tuesday but considering the weekend had practically started the day I ordered, I was happy. Just be patient. They don't seem to focus on updating...

That's what I was afraid of. It's 3 weeks old so I'm hoping it's just the yeast in its last throes. Ill find out tomorrow! First keg day!

Here's another picture of it.

My beer that is due to rack out to my keg tomorrow has developed an odd ring of something around the top of the liquid. Please tell me this is normal...

I was waiting for a comment on that. It was last minute. The closet that it was in is now too cold since it's below freezing outside. That closet is in the low 60's right now. It wound up in my clothes closet and those are clothes I don't wear anymore. It seems that it's about time to purge and...

She has been nothing but an angel but I haven't exactly been "transparent" with the cost...She would still be supportive but probably less so.

The kits were identical. They were extract kits from the LHBS with the same ingredients and the yeast was "smacked" mere seconds apart. I had both kits at my house and the hot break and a few hours are the only things that separate these batches. Well, that and the fermenting vessel and...

No, now that I've seen a hot break I can tell you that I've never had one. I figured the leaky bucket lid was the cause for the apparent stop in fermenting but the main concern for me was the odor, or lack of odor, from the different batches.

How critical is the hotbreak in the brewing process? Here's the situation. I have a batch of the same beer as a friend. We brewed the same beer, the same day, a few hours apart. His has no odor, mine smells like dough (normal). Mine has been violently fermenting for over 24 hours and his...

Since it was my first and I didn't know any better, I just went with the generic dry yeast. I was fairly disappointed when I went to my LHBS and saw all of the options that I had.

second video of the "lava" flow.

Here's a video of me searching for the pieces to my airlock...you can also see the insane yeast going psycho... http://youtu.be/l3a8PtsiE8I

Oh, and I moved it to my bathtub. Bathing comes second to beer anyways, right? :mug:

I improvised and came close to the airlock solution. I bypassed it altogether and went for the plug instead!

(Cont.) I'm allowing the pressure to subside then replacing the airlock as I don't have a 1" tube to replace it with. I know this is only going to lead to another volcano so carboy is bathtub bound. Up close, the carboy exhaust smells like grapes but when it fills a room, and I mean fills it...

Well, I overfilled my carboy or I have the worlds most violent fermentation. Thank GOD I got home when i did. Instead if mt Vesuvius, I have a Hawaiian volcano. I was worried sick all night then I Come home to a bedroom that smells like bread dough (the smell the smack pack had) and I knew I was...

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