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Welcome to the addiction... er... hobby! Here's a few websites that should point you in the right direction. www.austinhomebrew.com www.northernbrewer.com www.midwestsupplies.com All of these sites have starter kits for mead/beer/wine etc. and will be a good place to get started...

Also, if you're worried, just suck up a little sediment when siphoning. That should abate any worries about there not being any yeast. :fro:

If anything I'd say swap the oats for flaked wheat if the only reason you're adding it is to help with head retention. Oats will add more body than retention to your beer, whereas the flaked wheat will add retention with less body. Hope this helps! :mug:

This thread here: https://www.homebrewtalk.com/f39/post-your-infection-71400/ Should clear up all of your answers and show you what an infection really looks like. Can we get this thread stickied plz? :fro:

I love me some BBQ, Texas and NC happen to be my favorites! I'll be sure to stop by next time I'm down that way! :fro:

Awesome! Congrats on your first batch! Yeah, the extract can get gooey! What I like to do is fill my kitchen sink up with warm water then add the extract can to it while steeping to soften it up. Welcome to the addiction... err... i mean hobby! :D

I partially drape a hand towel over my pot to get it to a full boil on my electric stove. This way DMS will either get absorbed into the towel or out the small opening. I usually flip it over halfway through the boil to ensure nothing drips back in. I have yet to have any DMS issues with 3 AG...

If you can't get it to boil, drape a hand towel over the sides. It allows the DMS to get out and/or condensate on/in the towel while still keeping enough heat in to get it to a boil. I easily get 6-7 gallons boiling on my electric range using this method. :fro:

What I do is add a gallon of sterile water to my ferm vessel, swirl it around and funnel it into a one gallon jug. I let that sit for about 45-60 minutes then decant the milky layer to my 1L flask. Then I let that sit for another 45-60 mins then decant the milky layer to a sterilized 22 0z...

In the end I always ask myself this when neighbors are concerned...

THIS. It's what I use (got it at HEB for $20), on an electric stove at that. AG full boil batches in an apartment ftw. :fro:

I was 25 when I started brewing. I suspect I'll be in your situation when I'm 35. :drunk:

Also, flip top bottles work great as mini-growlers. Plus, wouldn't filling a bottle up to the brim and capping be the same as carbing with priming sugar but leaving some headspace? The CO2 has nowhere to go but into the VERY small headspace that you left in the bottle. :drunk:

I would add the raisins when you have 5 mins left in the boil. Who knows what wild yeasts/bugs lurk on those raisins. Maybe add the spices that are in oatmeal raisin cookies too, just a thought. :mug:

I wouldn't worry about it too much. To me the goal of washing is to reduce the amount of trub in your harvested yeast.

The guys at BrewingTV use iBrewmaster. They will be coming out with an Android version very soon. http://www.ibrewmaster.com/android.php

Not to mention the specific amoeba in question will only eat your brain if it comes in contact with the mucus membranes in your sinus cavities.... It's funny you brought it up though, I was at a tour of a local brewery and they barrel age most of their beers. Some of the "bad" ones were outside...

I'm not terribly concerned about how beer affects my health. Like others have said, it has benefits similar to wine when taken in moderation. I have 1-2 a night like others here as well. Hell, I gained more weight from quitting smoking than when I started brewing beer. In fact I don't think I...

There was still some Bourbon Barrel Winter Warmer left at Two Bucks on Tuesday. I got to try it at the Draught House over xmas break. Wishing I lived in Fort Worth so I could get a bomber. :/

I just bought a sixer of their Wild Hare the other day and I like it a lot. Nice hop flavor with a good malt backbone.