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142g of priming sugar for 21 liters of beer at a room temp of 64.5

i bottled a batch or guiness clone 2 weeks ago and the recipe called for 2.3 volumes of priming sugar, and i just realized that i put 2.6 volumes, is this something i should worry about?

yup, but would also be pretty cool to drink out of, i might give it a shot one day

i stumbled on this today and thougt it was pretty cool, http://www.instructables.com/id/wooden-beer-mug/ not really meant for drinking from, but im sure some of the creative minds on this forum could make it useful for drinking.

Could this beer be ready to drink in about 5 weeks

Great thread! Thanks for the link.

i was wondering how other homebrewers sanitize their equipment, do you soak everything in starsan, or do you feel that simply spraying your buckets, thermometers, hoses etc.. with a pre mixed star san solution is enough? im sure i will get a lot of different answers on this topic, but...

its a vertical wall

theres a better pic of the wall the room is a cold room in the basement of my house

does it mean there a crack in my foundation? what is the slimey stuff?

tonight i was in my brew room and noticed some black wet looking stuff on my cement wall, i have no idea what it is, its black, wet, and slimey and was hoping someone on this forum would know about this stuff. the scratch marks are from me scratching it with a screwdriver

look at this site for new retro style appliances.. the prices are insane! when the fridge was outside it wasnt plugged in, he was about to throw it in the trash before i found out about it

i had the fridge running for an hour tonight, it seems to run very well, its very quiet no noise or rattling, and gets cold very fast, just out of curiosity how bad are these old fridges on the electric bill compared to a e-star fridge.. i just hate to see something like this go in the trash.

I was thinking the same thing, I'm pretty sure it's possible. Someone on this forum must know about this type of thing.

I would just be using the fridge to chill beers in the garage. It won't cost me much to fix up the fridge, it would just cost me time. Lets say I did fix it up and in 6 months it broke down, would I be able to get it repaired, and how much could I expect something like that to cost me

so i just found out that my dad had an old fridge at his cottage, and he was gonna throw it out cause its been sitting out side for years, so i asked him to bring it to me so i could see if its worth a little time and effort to make it look good again.. the fridge works, but its in pretty...

ill be making a single tier, single pump batch sparging setup, i would prefer to have quick disconects, for the burners im gonna get the ones in my original posts, the banjo burners are very hard to find in canada. What kind of regulator would i need for the burners?

im about to order my pump and burners for my brewstand( pump - http://ihomebrewing.ca/march-809-hs-brewing-pump.html) (burners - http://ihomebrewing.ca/bg-10-high-pressure-cast-iron-burner.html), and i want to know what hardware i would need to order with my pump and burners to get everything...

I'm still unsure if it would be better to add to secondary, or at bottling, would the flavors have more time to blend if it was in the secondary for a week or 2 . Or would it be just as good to add at bottling and the flavors will blend in the bottles

Anyone who has done a 5 gallon batch, how much pumpkin pie spice did you add?