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In my experience, liquid yeast just makes better, clearer, cleaner tasting beer. Add to that the vast number of varieties availible and it's a no-brainer. Liquid yeast is one of the easiest steps you can take to make your beer better. You can reuse it for several batches, at which point it...

Billy and Turtle beat me to it. Kegging is your salvation. You just wash one big bottle ;) Cheers :D

The hangovers...

That's a killer idea! I'd definitely check out such a show. And you'd have some specific ingredient like Iron Chef? That would be cool. Uh oh...squid beak day...time to get creative ;)

Hmm...I'm not familiar with those. It looks like they have a dark and a hefe and a clear one. Let's try something that'll get you in the wheat ballpark and we'll go from there. Ingredients have links to them so you can see what I'm talking about and order them if you want. Ingredients: 6 pounds...

Tell you what, Kevin...let's figure it out in this thread. You like wheat beers, right? Like a good clean American wheat? Dark wheat? Describe the beer you want to make and we'll do a recipe right here. I'll point you to the ingredients too. Then you can go down to the LHBS and buy what you want...

Hmm...I'd recommend neither. They both use prehopped liquid extract. So, if you want beer that tastes like beer, I'd look elsewhere. Boiling is mandatory despite what any kit may tell you. I would not add fruit to your first beer. When you go to the pub, do you order the fruit beer? I'd make...

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It'll have raspberry flavor...just not sugars. Unless the extract has some sort of unfermentable sweetness. Adding honey now will give you a fermented honey flavor. But it won't taste like honey in the finished beer if you take my meaning. In other words, it will contribute a flavor of...

Boiling honey destroys a lot of the desirable floral elements. If you add it to the kettle, I'd add it at the very end after you have removed the kettle from heat. You could probably add it to the secondary with no problems because honey has natural preservative properties (ever see a beehive...

Maybe not quite as much as the rest of them, but it'll still get bubbly...probably not a very noticeable difference. What difference there is is because there is more headspace. Air is far more compressible than beer, so more of the generated CO2 will be in the headspace than in a bottle with...

Well, if it's getting started, it'll be firm. That's the first thing that will happen. Then, as more CO2 is generated, it dissolves in solution and carbonates the beer. My guess is it isn't done yet. It's probably not infected. Infections rarely happen at bottling time. The beer is a pretty...

Ivan was joking around...giving those of us who were taking this debate too seriously a hard time... Is 1PM too early to have a homebrew on a workday? :D

My apologies. I took your stance to be arguing a point that I did not agree with, and even so, I could have phrased myself more politely. I'm sincerely sorry for any hard feelings.

Software like ProMash makes your life much easier in this regard. ;) You can download a trial version. Basically, each ingredient has an SG rating that indicates what it would contribute to the wort if you extracted 100%. Based on that number, the volume of wort and the gravity, you can...

Walker, you are not a grain brewer and yet you are trying to speak with authority on the subject. In doing so, you are being VERY confusing to anyone new to the subject. It's not helpful to anyone. The way you brew, whether you use 2-row in your steep or not, is extract brewing. You do not...

Right...I agree. It's a mash. No grey area. I agree with your post above, too. Walker's examples were all of half-assed mashes...not steeps. The difference is very very simple...

All compressed gas cylinders are required by federal law to get hydrostatic testing every 5 years (at least it's 5 years for scuba tanks). You could call around and see what that will cost you and factor it in, or you could ask your local gas supplier if you can swap it with them for a full one.

Yeah, you're off. The difference is whether you are trying to generate fermentable sugars or to just extract some flavors from grains that already have soluble sugars (and other flavoring agents), And you say the "only" differences are time, temp and sparge technique??? Those are pretty big...

Walker, you really need to learn more about this stuff. Sure you can throw 2-row in your steep, but unless you mash it to generate sugars, it contributes almost nothing to the brew. If you mash it, then it's a mash. This is incredibly silly, and you are flat-out wrong.