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It looked like they sealed, but the caps did not bend over enough to secure properly. I'm worried that they will just blow off after gaining enough pressure. I tried my best to cap them, it just seems like the rim is just a bit larger than normal. Anyone have experience capping Bass bottles?

I just bottled some beer using a red baron capper, and I used some Bass Ale bottles for the first time. They didn't seem to cap properly, and I'm a bit nervous I'll have another type of bottle bombs. Does anybody know if I'll have problems soon?

I'm in KC also, south KC. While I think I'd love to go all-grain soon, I'm still working on my extracts. I thought I'd see if this hobby was going to stick before I invested a lot more money. I don't think I'll be leaving this hobby soon though! Welcome.

+1 on the Mr Malty. As far as time goes, I think it's more dependant on the aeration. Do you have a stir plate? If not, shake it as often as you can without an airlock. That will make more yeast faster. Then get a stir plate....

If any of you live around a Granite City Brewery and Grill, you should try their IPA. It's bitter, but the aromoa is AMAZING. I want to go there every lunch for aroma therapy. They use a hop that's not available to homebrewers,(Apollo hops), however I think they dry hop the s**t out of it with...

I'll need to look into the french press method. But what about boiling some hops in a small batch of wort, then adding that to the fermentor?

Thanks guys, I can say one thing, that tea ball when straight to the trash. I'd guess it's only good for about a half ounce of hops, which at that point, I may as well just dump them in!

I've brewed about ten or twelve batches now, so I thought I've learned enough to try out a new beer. Because of the cost and long brew to drink time, I wanted to make sure that everything went perfectly during this brew day. Today I made a Rochefort 10 clone that I invested the last three...

I've fermented for ten days, and bottled conditioned for a week. The beer came out ok, but I still don't know how it happened. Making beer that impresses people takes longer than three weeks.

Water boils at different temperatures when at different elevations. So I wouldn't think that those in Denver(where water boils at 203*F) or even higher elevations around the world would do anything differently to make their beer. But's that's just my guess. The additional agitation from the...

Looks like they're only for sale in bulk buy. I'm not quite sure I need 44 lbs of them quite yet. I look forward to the day they're available to the homebrewer.

+1, and the science of it, and designing your own, and finding crafty new ways of doing things, and yes.... definately the toys. I've just begun, but I already have schematics for fun stuff to build.

Actually, you're right. I think I was mistaking "difficult for yeast to consume" for "they don't consume". According to the article I found, off flavors can occur from this "difficulty" of conversion. However, the article sorta made it sound like not many people could detect the off flavors...

I just found this pretty good link on the subject. Belgian candi vs. table sugar for homebrew beer - Beer, Wine, Homebrew, and Everything Fermentable! - fermentarium.com

Couldn't we just do an experiment? Take some table sugar, mix it with water to about 1.045 OG, then throw in some yeast and see what happens from there. If the gravity drops significantly, then we probably know for sure, once and for all, that table sugar is just fine. Right? Anybody see why...

Alright you got me. I'm sure rock salt would be much cheaper.

The freezing point of completely saturated saltwater(like almost 1/4 salt to water by weight) is about -4*F. That's quite a bit of salt though. But a can of norton table salt is $1.50 or so. So I guess that's up to you if its worth it.

Thanks beerthirty, I'll do your favor from now on. Sorry for apparently asking another noob question.

I know from personal experience that it will cool down a room temp can of beer faster, so I'm guessing it would cool the wort faster. Don't know why I didn't think of it myself. Guess I'll be using salt from now on.

Yeah, I didn't really find any very good info in the treads either. Does anybody know for sure?