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Has anyone ever purchased beer from ebay? I've been trying to track down some pliny the elder for a christmas gift, and it seems my options are coming down to this. Most of the stores that sell it online do not ship to Texas, and the 3 or 4 that do are completely out for a month at least...

Do you know what temp you pitch at? High pitching temps can cause some off flavors as well.

What do you mean by unheated water? I use an icebath and it takes like 30 mins to get down to pitching temps, so if you're just using water it's probably not getting down low enough before you pitch. What is your pitching temp?

Well the Haus Ale has been in the bottles for about 4 weeks now, and they still sort of taste/smell of sulfur. It is becoming very faint now, and no one has been able to detect it until I ask them about it (maybe I should stop telling people about it). As for the Centennial Blonde that was...

Ya, I mash in my SS kettle, and I just wrap a towel around it. I lose about 1 degree in an hour mash.

OK, I assumed that colder would be better than being too warm (and I still think that is correct), but I guess I need to be more careful about it being too cold. I'm going to try and air the one in the fermenter out a little bit, and probably dry hop with some cascade to try and mask the smell.

Ya Im sure it will pass after letting it condition longer, but I would like to keep it from making it in to my beer to being with.

1lb of 2 row = .6lb of DME

I know that it usually dissipates quickly, but in my case, the smell is coming in after most of the fermentation is complete, so there isn't much CO2 movement to carry the smell off of the beer.

It was in the fermenter for 3 weeks before I bottled. I really didn't notice it when I was bottling. I did notice it when I opened the fermenter a few days before to check the gravity. Should I open up the primary right now on my current batch, and let it air out a little? Since all of the...

I'm on my 3rd or 4th batch after taking a few years off. My first two went off without a hitch, but these last two have been throwing out some pretty nasty sulfur smells. At first I didn't worry and just assumed it was part of the fermentation process, but now I cracked open a bottle after 3...

From a pure IBU stand point...yes, but reaching x IBUs in 15 mins will taste very different than reaching the same x IBUs in 60 mins. It could be better, but it will be different. This is an over simplified graph, but you get the general idea.

5 for me (2 gallons turned in to Strawberry Blonde)...+5 = 2202

I have an old Mr. Beer fermenter and I use it to do similar things. This weekend I will be adding fruit to a batch of BM's Centennial Blonde. The majority of the batch will be bottled as is, but about 2 gallons of it will be racked on top of strawberries in the Mr. Beer kit. I think it's pretty...

I just boil mine for like 10-15 mins.

Yes, they are antiseptic i believe.

Let me rephrase. I didn't mean that aroma loss wouldn't happen in the bottle period, I meant that he shouldn't lose any more than normal if he pitched some extra yeast. -Agreed that if he has the ability to keg, dry hopping in the keg would be the best option.

It's up to you whether or not you choose to use a secondary, but the general consensus around here right now is that it is not necessary. Some would even argue that a longer primary is more helpful. It's 100% up to you, but if it were my beer I would leave it in the primary for at least 3...

I really do not like wheat beers at all, but I am going to add some cranberries to half of a batch of BM's Centennial blonde this weekend. I'm going to use this method, seems to work pretty well.

I don't think you will lose hop aroma in a sealed bottle. You lose aroma in your fermenter becuase it is being pushed out along with the CO2.