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Yes. Incadescent light can spoil(skunk) your beer. This includes normal household lighting, in addition to light from the sun. Keep it covered, at the very least.

Welcome to the board, good to see another austinite here. Might want to cover that carboy up to minimize light exposure too.

Gasket is not entirely necessary. Once the yeast start to metabolise the sugars and put off CO2 you'll be fine. Not to mention the nasties fall down from the air, they dont zig zag around like a bug. So Unless nasties can take 90 degree turn from falling down and then to under your lid, i...

If you are going to bottle just a dozen I suggest getting some carbonation drops rather than trying to just re-calculate out your dme/corn sugar.

Easier to clean the inside of lines, for one. Another thing is being able to use those disconnects for different length line... which isn't as easy to do with barbed disconnects since the lines end up pretty stuck on there.

Roasted banana flavor can be part of the yeast's profile, or you fermented too warm. Set the beer aside for another few weeks and give it a taste. Your total time from brew to bottle is 17 days, that's pretty short.

meh. IMHO you aren't missing much. 05 pretty much blew.. no high hopes for 06.

Indeed, works great. Not so much for wine bottles, though.

The dude abides.

yum, non food grade materials in your brew rig. mmmmmmmmm

It's just a venturi valve. Couple folks on another board have it. shrug

Make sure you purge it of all the oxygen, too.. by the way. Hit it with 10lbs, bleed it, hit it with 10lbs, bleed it.. hit it with 20 and set aside.

I think you are too influenced by locality, there. 3 out of the 5 are right in your back yard. Unfortunately you may never try some really great stuff from Ommegang and New Glarus I agree Great Divide is one of the top5, but not avery and certainly not Wynkoops. (This is coming from a...

Man as much as I love conicals for ease of dumping off yeast/trub... I hate that there's no "convenient" way to keep them cool. With my fermenters I toss them in a tub of water with some 2liters of ice.. Not so easy with these. That being said, A member of another brewing board sells these...

Yes the co2 pressure will drop until the keg equilizes, you'll still end up with 10psi of headspace pressure and about 10psi in your beer. It wont be enough to fully carbonate your beer, though with just one shot of CO2.

TSP (TSP90/Red Devil) is known as Lye. Be very careful handling that stuff and rinse very thoroughly. I don't know about uses with plastic, sorry.

Yep, if the iodine stays the proper color you are good to go. Just FYI, 99% of the starches convert in the first 15 minutes of the mash. So the fact that your temp dropped 7 degrees in 90 minutes is no big deal. It should come out jussssssst fine.

While I like growth in craft beer areas. You gotta remember, a SUPER SMALL fraction of that is convertees. Most of it is young adults coming of age (or not of age yet and drinking anyway). Bring on the growth, just don't make it sound like we converted a bunch of swill drinkers.

I've done this and it's pretty much useless, the CO2 bubbles just float upward into the headspace (and they aren't fine bubbles, either)... The CO2 absorption into the beer this way is minimal, and no speedier than the 'normal' way.

There's a frambrozen recipe on brewboard.com that I want to try. I can't find it here (frambrozen that is)... A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 13.13 Anticipated OG: 1.059...