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I have several 2 liter swing-top growlers and still use them to bottle condition on occasion when my fermenter contains more beer than my keg can hold. They are great for the purpose and I've never had any problem with the conditioning. Serving, however, can be a problem. The best solution...

If you can use Safale US-05 it's basically the same thing as White Labs Cal Ale or Wyeast 1056. If not, it'll be great anyway! :)

I drank my last bottle of the 888 RIS earlier tonight and loved it! Luckily there's still a bomber from PaulTheNurse in my fridge... :D Think I'll brew another of these on New Year's Day!

My favorite way to craft a hoppy beer recipe is by using equal amounts of 2 or 3 hop varieties at 20min, 10min, 5min, flameout and dry hop. Try 0.5-1 oz of each variety at every addition with a little added at 60min if you want some lingering bitterness. You might end up with 5-6 oz of hops in...

I've been using just tin foil on my primary for a while, and swap out for an airlock after the first week or when krausen drops. Seems to give me lower FGs, maybe because of less head pressure? No need to worry about it immediately.

That's awesome! Just make sure you save a few bottles to try in another few decades...

WHAT?? No!!!! Drink it. NOW!

I noticed the "Premium Pilsner" on that label and had some suspicions as well. From the first picture that bottle appears clear, but the wort is very dark... how's that a pilsner?

I brewed a few full-boil extract batches before starting partial-mash and small all-grain brews. The biggest thing I learned from those extract batches was sanitation and fermentation management, which is really what you need to make a good beer. It's much easier to make bad beer by screwing...

I've wanted to make a spicy, light ginger beer for a while, but figured I'd just run a bunch of ginger through the juicer and add it to the keg. How well does the heat come through with this recipe? And whose eyeballs are sitting on your kitchen table??

The PBR, of course. Dale's Pale Ale is great, and Old Chub is one of my all-time favorites. I really wanted to try some of the Gordon IPA but Total Wine only had Dale's and that Yellow whatzit pilsner... which I don't particularly want to try.

Absolutely. While shopping for this weekend's camping trip I picked up a 6er of Dale's Pale Ale and a case of PBR. It's reasonably good, fairly cheap, and I can drink a fsck-ton of them. No offense, but I can't see how some folks can drink the Miller Lite. Someone brought a bunch to my...

Chocolate with raisins? Eww.

Same here, now the brew day will be that much easier! That is, once I've gotten tired of playing with the new gadget and stop taking gravity readings every 5 minutes. :D

Check out the recipes for the 08-08-08 RIS a number of us brewed last year. With 88 IBU and 8.88% ABV this was a wonderful beer that aged very well. I'd love to brew another batch myself, in fact!

Definitely skip the dark extract, go with the lightest you can get all the time. Since you're mashing anyway pull any malt-derived color and flavor from mashed grains. Then you don't have to worry about reproducing the recipe as all-grain or if the dark DME is not available. You might also...

Do it! DO IT NOW!!

I always brew on the porch and haven't had any problems. Sometimes I'll even place a large piece of cardboard under the burners to save the porch in case of spills. Maybe my burners aren't as hot as that though... but I'm pretty sure one is a Bayou Classic.

In addition to brewing a larger batch, try giving the yeast more time to settle out, or even cold-crash before racking if you can. After 2 or 3 weeks in primary the yeast cake should be more compact so that you can get more clean beer off the top.

It looks fine to me, go make some beer! Upgrading to a flask is a good idea anyway since you can boil in the vessel and take care of sanitation easier. Not sure about the iodophor.