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WTF is that for? I didn't like it, and neither did the other people who drank the rest of my 6 pack. We (4 of us) all agreed it was disgusting.

Paint pen works well. I just use electrical tape. No prob! Some people etch their glass too.

Different carboys are going to vary. Not all mfg's manufacture a 6 gallon carboy to the same dimensions. Or a 5 gallon for that matter.

Beer Revealed? Clone Brews? Beer Captured? North American Clone Brews?

deserbrew, I got the same thing. I will note that the Vac840 came with a metric-asston more bags thanthe Vac900 did. But I agree "higher number tells me it's better" crossed my mind too. I used mine today to test seal 1.5oz of hops. It did worlds better than the Seal-A-Meal I bought from...

30 bucks at b3, and no free shipping on grains.

Man, 26.50 is hard to beat for 50lbs of 2-row. My lhbs wants 33.. which is still decent.

I like Beersmiths interface way more than Promash, but promash is easy enough to learn. I had problems with sparge settings on my beersmith trial. Never did get that right. That being said if you look you can get promash for 20 bucks shipped from a few vendors...

He doesn't seem anal retentive to me at all. He seems goofy and silly and fun. What he IS teaching you is how YOU should be anal retentive about your cookware. He's got a kitchen supplied to him with the good stuff. Where as my kitchen is full of ish I found at wal-mart... meh

72 is a little warm for most yeasts. The shirt over it may have warmed it up a bit more even.. or not. I dont know that there would be any direct link there. When the krausen falls, it's a pretty good indicator that the fermentation is past it's peak. However, it's probably not ready for...

Well alright if you insist. I generally brew 5 gallon batches, this is typically 10-13lbs of grain. My total water for the whole session is around 9 gallons most times. My strike and sparge waters are equal parts (3.5 gallons, or so) and my mash out is usually 2 gallons. For a 20 pound...

The amount of water will change based on grain bill as well. Promash calculates the amount of absorption the grain will take in the dough in. This in turn makes more grain = more water. As far as actual sparging, maybe not SO much but you'll have a thick mash if you dont adjust your sparge...

I dig AHS's kits, myself. They have a butt-ton of them! Sorry I couldn't be more help.

4 or 5 seems to be pretty common. Things will change this, like temp outside.. wind is a big factor... if the flame is getting blown around dont count on anything being efficient

Yes, please use a pressure canner/cooker and seal it up that way. Botulism would be a bad way to go.

It's an older episode, but yes. Many of us caught it.

Still haven't racked it and added hotmix. I may postpone this till mid March, after I'm done doing a bit of traveling. Most folks will agree that ciders are best with 9+ months of age on them, they become 'wine like'. Sooooo, patience is key here.

Derek Sherinian (formerly of dream theater) Jordan Ruddess (dream theater) Page McConnell (Phish) Ryo Okumoto (Spocks Beard) I can't think of any more off the top of my head. I'm sure there's a few more I could come up with.

I saw the light before I drank. Growing up in Colorado made that easy.

Yeppers, just north of you. I think the site admin is in San Marcos or S.A.. a few other folks are around too.