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I haven't seen this posted yet and found it to be quite interesting and exciting! As most homebrewers/beer lovers in Texas know, the state has some ridiculous restrictions against selling beer. It looks like some action is finally happening! See the link...

I'm fairly sure there's a homebrew club in round rock too.

I've had success using twist offs with a wing capper. I just tried it for the hell of it and it held the pressure fine.

I got the Real Ale RIS the day it came out from the Specs near Bee Cave. It was some good stuff. I hope they make the jump into darker beers soon! :drunk:

Chad, its also super easy to make a DIY stirplate. I got an old hard drive from my girlfriends dad and threw one together with old stuff that I had lying around my apartment. Google is your friend for DIY stirplates. My total investment was less than $20, which was for the flask, stirbar, and...

I agree with bigb. I pitched a 1 liter starter into my stout after about 24 hours on a stir plate, wort and all. Fermentation took off, and not more than 3 hours later I had a nice big krausen. I'm no expert, but I think the oxidized starter wort helped it take off quicker.

The rule of thumb is that a consistent gravity reading for a few days means a complete fermentation. Most stuck fermentation's happen with high gravity beers from what I've read. What is the gravity of the wort right now? And as always, RDWHAHB. :mug:

I put my plastic bucket on the floor, put my knee on the lid, and press down with my weight while snapping the lid on. It makes things much easier.

I've always experienced these and never quite knew what they were! I learned something new today. :fro:

Link please! I've been looking for something like you're describing. :ban:

I'm not sure about breweries, but be sure to get your hands on a four pack of Kentucky Bourbon Barrel ale. I absolutely love the stuff and always grab some when I'm visiting my family there. EDIT: What he said. :p http://www.kentuckyale.com/beer/Pages/KentuckyBourbonBarrelAle.aspx

Adding the syrup would be a personal preference, as it would just boost the abv. I would get a grater and grate the nutmeg rather than just cracking it and adding it whole.

Yeah, looks like an unintended infection. Either way you added watermelon to it, so i bet a little sourness wouldnt hurt! I follow sound sanitation practices, but I'm really looking forward to my first infection just to experience it (only 6 batches in). It's definitely not the end of your...

Same here. I brewed an AHS Pumpkin Ale kit, added 3lbs of Libby's, and was left with about 4 gallons. Mine is cloudy as well, but its ok, Its just the starches from the pumpkin I believe. I think it adds character to the beer and you can tell people its hazy from the pumpkin. :fro:

I added about 8oz of lactose and 8oz of maltodextrin to my AHS Pumpkin Ale and it turned out great. Its nice and creamy just like a good pumpkin pie with cool whip. :fro:

I saw this on their main site the other day. I'll be donating something in the time being seeing that I live in Austin and would love to try some of his stuff! :mug:

I'm still kind of a newbie when it comes to yeast, but also consider how much of your wort is fermentable. I brewed the AHS Pumpkin Ale with some lactose and maltodextrin. This brought the OG up to 1.063 from the recipe's 1.052, but the 11 points were mostly unfermentable. I'm not sure if...

College Station! That means you're an Aggie. :fro:

I'd certainly like to try those. Hopefully they'll make it up to Austin soon! :mug:

I've seen those and wondered the same thing. Did anyone leave comments on the page?