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hairline fracture in the neck area- I realize the safety factor but my make shift office / beer factory is getting crazier each week. When I handle the full 5- im prepared- no half ass carrying going on- no carboy handle- clean hands. dry hands. dry carboy- and man handle that...

Im from LI myself- thanks for replying too- because im like {} close to making a 5G mash tun- and you have a link in your sig :) for a video. If I had some cold home brews I might make this thing tonight...or flush the system a little and make it anyway- off topic :off:

I have a 6 gallon carboy and its got a small hairline on the top of it. I used it for beer- no issues- im just careful. VERY CAREFUL Id like to retire it to an apfelwein producer- but im wondering is that extra head space going to throw anything off with this? I know I can top it off to...

does having a larger cooler- lets say a 15 gallon- lose efficiency with all of that open space? I know I can grow into bigger batches- which is really swaying my decision a little. I did look at the ugly junk corona thread :) that caused me to look for a mill - hence home depot-...

I saw this at home depot- http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?productId=203011191&storeId=10051&langId=-1&catalogId=10053&MERCH=REC-_-SearchPLPHorizontal1-3-_-NA-_-203011191-_-N#.UCqvZKNqpI0 Looks decent enough right? Anyone using this item and recommend it...

I think the consesus will be that you are OK. I mean your not going to toss the batch down the drain I hope. On another note- do others do this? Put a frozen water bottle in the wort to chill it? I mean the concept is there- I would be afraid of introducing something into the wort-...

Ah meant Stoonad! stupid, out of one's mind cent AA 10% casc AA 5.5% hopped the following schedule (insert mad scientist laugh) 1/4 CENT at 60 min 1/4 CENT at 38 min 1/4 CAS at 18 min 1/4 CAS at 5 min In between - I had a brief 'rest' something I made up - I reset the clock- gave...

Yep, calling this one my Donkey Blonde Took a AG recipe from my friend. Screwed up my evap loss- as usual- instead of hopping 1/2 of 1/4 ounce per schedule- I hoped a 1/2 of a 1/2 ounce! So I just blew the bitterness scale a little too hard on this one. I used 1/4 centenial...

I have active fermentation in my 5 gallon carboy- the volume is 3.5 gallons however. Its a stout and I pitched it around 70 on Sunday. I have had active fermentation- lots of yeast within visible floating around attacking sugars- from my small experience- everything looks as if I am...

<-big benny hill fan. Thanks Dad. Watched them_all Couple things I have learned and will continue to use - after reading above :) Brew day or Brew night is just that- nothing else happens. Beer will be made. Nothing can stop that process. SWMBO once asked if I can pick up the kids...

I cant speak from experience- but you should from within your means :) which I sure dont know how to. I am going to upgrade something until I am happy with everything overall. Now that I moved to biab- ag- quickly- I see the need to make a MLT or MLT/HLT - I also see the need for...

Hey, I'm a 3 week guy- 3 / 3 in fact. (3 primary / 3 in bottle) Well thats a lie- I dont want to pigeon hole myself into a specific yeast cake mantra- unless there really is a whats good / whats safe / when its not good and safe situation. Will certain ales benefit from sitting on...

Lets say I am mashing in at 150f for 60 minutes. In another pot I have 170f of water- After the 60 minutes- my idea would be to pull grain bag out, let drain a bit- press- push- get as much out as possible- Then letting the bag go back into the pot- and adding the 170f mash out...

Its an Irish Stout- just figured I would add that I have some pre-boil numbers at home- from the looks of things- I did 2 gallons mash- which ended up looking closer to 1 Gallon when all was said and done- adding the sparge water from the colander / strainer through the bag, tea...

Well yesterday I decided to take the plunge. Got myself the following: supposedly a 3 gallon batch- but really- 3.2 - but my outcome ended up being 3.5 4 pale 1/2 acid 1/2 dark cry 1/2 roasted barley 1/2 choco malt 3/4 williamette 1 styrian golding Called for 155 strike-...

Im hitting consistent 60 degrees in my swamp coolers- in 80 degree ambient in NY - nasty time for weather here. Darn heat and a kids party dropped my temp a ton, and used up all my ice. :(

yea awesome cause. love reading bout this stuff

I have about 10 Mr Beer bottles- PET amber- with caps. I was really hesitant in using them. Will I get a different taste or flavor when using them? I know this thread was started around 4 years ago- is anybody using these Mr Beer PET bottles for bottling?

adding to the list: a yeast fridge - im tired of opening up the family fridge and seeing yeast packets in butter and syrup drippings

Great point- as a newbie- these are some of the tricks we all need to pick up I always taste the wort and hydro samples, and just about anything else I can taste during the process including hooking an airlock in my nostril and pinning myself to the carboy for 15 minutes. But YMMV ;)