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How did it turn out?

I have the same question, but it's been almost a year, not 4 months ;)

I bought this setup - http://www.amazon.com/dp/B0036V8QY2/?tag=skimlinks_replacement-20 Here is one with tower - http://www.amazon.com/dp/B0036UQ5BE/?tag=skimlinks_replacement-20 Cheapest place I found. C02 comes empty, you can go to a welding shop and they will refill it.

There is a difference between being mildly allergic to something and having celiac. Most people are allergic to gluten, most people do not have celiac.

I actually have a porter in a carboy that is ready to be bottled/kegged. I mainly did all of this for my wife's 30th birthday party, and I decided to convert the freezer 2 days before the party so I had no time to keg the brew. The Franconia is floated so that'll come out and the porter go in...

I used 2x8s around the top, screwed them together and then liquid nailed them down, set the lid on top and added the weights for the night. The wood on the sides are fence pickets, I had some galvanized sheet metal left over from another project. I screwed the top of the galvanized metal into...

It seems actually almost everyone is allergic to gluten in one way or the other. To test your tolerance, go completely gluten free for a week or two, then consume gluten again and see how you feel after a few days. I notice when I stop consuming gluten my sinuses are noticeably better, and I...

I have a Chimay clone I'm about to bottle, OG was 1.086, did large yeast starter, let it ferment for over a month, put in secondary, it's been there every since. Original brew date was 4 months ago. Is the yeast still good enough for bottle conditioning, or do I need to add some?

How long have you let it sit for? I had that issue with a raspberry creme ale, it's a lot like wine... 8 months later and it's a lot better now, I think by the the time it's a year old it may be good.

I bet you there is tons of fiber in it though. Also, just because the starches have been converted to sugar, wouldn't there be unconverted starches left, and proteins?

Second that question.

Interesting... I don't think it's ever a good idea to try and capture market share by demeaning something else, gives people a REASON not to patronize you.

You're from Fredericton huh? I did a job there last year, after I was done with my job I went snowboarding on Crabb Mountain, been there? It's pretty cool.. I like Canada. I have nothing else to add.

That's kind of what I figured, the fermentation process would probably still take care of mixing it up the rest of the way and eating all of the sugars, but I like to know what I'm working with, and maybe a few of my brews that had real low O.G. readings but still seemed really strong just...

So today I came to a realization. Topping off your wort with water, putting the lid on and then shaking vigorously back and forth for 20 seconds, stopping, removing your finger from the airlock hole in the lid and resting, and then repeating the same process another 3 times DOES NOT STIR THE...

So it takes 24-36 hours to completely ferment with a stir plate? Why do I keep seeing 16 hours?

Have you tried chilling, decanting and then pitching cold? Worked much faster and stronger for me.

I'm going to be brewing a Barley Wine on Friday. OG 1.094. According to Yeast Calc I need 334b cells to pitch. A 1L starter, stepped up again with another 1L will get me 356b so I should be right on the money, my question is on how to properly step up. I have a stir plate and I brewed a...

Thank you, that was the clear and concise answer I was looking for.

Well what's in there right now is a 1.069 OG pumpkin spice and I doubt it's done completely fermenting, I was going to let it age for about a month or so, I just wasn't sure if after a week of active fermentation if letting it sit at room temp for another couple weeks would cause any off flavors.