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Others may disagree... but when you go to the homebrew store they will set you up with a beginners kit and a 20qt kettle. I would pass on the 20qt kettle and go to lowes/homedepot/amazon and buy a 30 (or larger, 30 is the minimum for all grain) qt kettle. I bought the 20 qt kettle offered to...

I agree on bigger than 30qt.. but 30 is about the minimum you would need to do a 5 gallon AG batch.

Golden city's IPA and IIPA are AMAZING. Stay away from the mad molly brown.

Colorado>California California has some great breweries... but they do not deserve the top spot. Those guys in CO just flat out know what they are doing. Let the Californians have their wine. I think oregon/washington/michigan should round out the top 5. Obviously this is an opinion post...

Buy a larger kettle. 30qt+ size. Then you wont have to buy another kettle if you upgrade to all grain. I did a lot of extract brewing in college on friends equipment. I decided to get into the hobby and bough a 20qt kettle. Within a month I upgraded to all grain and now I have this $50 steel...

Danstar - Nottingham yeast. I hope it does turn out better. Like I said it wasnt terrible... but Its far from my best. Ill let it sit for as long as possible. A side question... how long does it take to get an oxidation "cardboard" flavor? I was at my buddies tonight and we were...

Thanks for the comments. I realized that I posted this in the general beer discussion and I should have posted it in the beginners section. I agree that its young, but I wanted to taste it to see how it was coming along. I threw a bottle in the fridge and left the others in the closet...

My latest brew (a nut brown) has been in bottles for about 2 weeks. I fermented too high 74-78* range on the sticker thermometer that sticks on the outside of the fermenter. But I had to leave town on a whim so there was not much I could do to keep the temps down. I tasted it last night and...

Its quite possible. A very quick pubmed search reveals this: http://www.ncbi.nlm.nih.gov/pubmed/8418063 There are plenty of acid loving bacteria in this world. Maybe try two different sanitizers... Iodophore + starsan, or One step + starsan. I'm a noob so take what I say w a grain of...

Thanks everyone. I waited for the bottles to cool then rinsed them again with tap water. They are back in the oven once again. The guy at my LHBS told me that 45 min at 180* was fine for cleaning bottles in the oven... which is what I have been doing lately and have had no problems. Food...

Hey everyone, I am at this moment getting ready to bottle a nut brown ale. I scrubbed and sanitized with one step sanitizer - the kind that uses oxygen. I then threw the bottles in the oven at 180* for 40 min to further sanitize. Now that they are cooling in the oven I have noticed that they...

Thanks for the replies everyone I really appreciate your responses!

Hey everyone, I want to learn more about grains/malts and why some of the experts out there would use the grains they use. What flavors are you looking for out of a specific grain? Why would you use that grain in your recipe? I really appreciate your responses and I am sure other noob...

Lookin forward to Nov 26th ;)

Hang a roll of fly paper near the keg for a couple days. They will all be gone.

What about brown sugar? Would that be different due to the molasses?

You are absolutely correct about bacillus.. Bacillus species are spore formers. You will kill the mother cell by the initial heating process but the spore will be fine. Once temperatures reach favorable conditions the endospore will morph into another daughter cell and thats where you can get...

Thanks everyone. I was more thinking on the lines of post-infection sanitation... as in using the oven as a safety sanitation on top of a fluid sanitizer of choice. You wouldnt want to put tubing directly on an oven rack. Put if you could suspend it in the oven it should work at those...

It should be possible to sanitize tubing/equipment in the oven correct? My warm setting is around 160-170* which is not far off from mash temperatures. mesophiles (microorganisms that thrive in temperatures 70-90*, which therefore are the ones that infect our brew) start to die off around...

Alrighty - then your postings on O2 have more value in my eyes. Thanks.