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I haven't been able to brew as often as I like so I have not had to do this yet, but my plan is to use a fine point sharpy and do something along the lines of Month/Year(09/08) and a short abbreviation of the style, like APA for American Pale Ale or EPA for English pale. You could also keep a...

Juice from concentrate can still be called 100% juice as long as it has no other additives. I am just asking if the tree top brand that Ed uses says from concentrate or not. I am guessing it is, as most mass produced juice is from concentrate, but I wanted to make sure.

Sorry if its already been asked, but the tree top apple juice that you use, is it juice from concentrate?

Also if you don't like the taste of the Lactose, you could just do everything normal and then when you pour it from the bottle, just put a teaspoon of home made simple syrup in the glass before pouring in the apfelwien. You could use more or less to taste.

80 to 82 should be fine, I think the Kill point is 100+. Hopefully you where able to leave it in a cool place so that It will come down some more during fermentation.

Well I am not sure how much wort I will get out of the Mash, I know some of the water will absorb into the grain bed. Then with the Sparge I should get most all of that. So I was figuring about 7 to 7.5 gallons when I begin the boil. I based the initial amounts of water from the John Palmer's...

This is going to be my first AG brew, how does it look? New Pale Ale: English Pale Ale (Special/Best/Premium Bitter) 8# Marris Otter 1# Victory .5# Carapils .5# 20L Carmel Malt Mash- 10lb grain, add 3.75 gallons at 155 degree, Hold for 60 min Sparge- with 5.5 Gallons at 170 degree...

There are some good posts in the diy section for alternative's to the SS towers for you kegerator. Do a little research and you should have the budget to do the kegs and a 15 gallon kettle. Probably the pump too, you don't need a big one. just a small pond pump would work.

25$?? Are you sure about that, This is for a kit, burner and Kettle with lid.

Why high gravity? Just make them a nice pale but not too hoppy. Go with the low end of guidelines on the hops. Thats a good intro to people who are used to BMC.

I am in the boat of "I choose my dining experience based on the beer selection" as well. Though I travel a lot and find myself eating out where ever I can, often in airports. Most of the time the best you can get is Sam Adams. But there are some airports in the US that have good restaurant/pubs...

Try taking the PSI down to like 2. If that doesn't work, you can try disconnecting it completely and letting the pressure in the tank push it out. When it starts to slow down, then put the pressure line back on with very low PSI. 17 or even 10 just seems way too high.

For gravity, the temp can also make a difference, my hydrometer came with instructions that included a variance based on temp. So like the normal temp is 70 degrees, so if your wort is a little higher or lower then you add or subtract some gravity points.