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My neighbor shopped in this brick and mortar for my homebrew kit, a Christmas gift from my wife. My neighbor isn't into kegging, but he only shops at thi store for all of his extract brewing ingredients and equipment. Very knowledgeable and helpful staff, I'm told. I may have to ask him to...

OK, I had some quick, good luck with moving the ale pail to the downstairs bathroom. I had the door closed all night and a halogen paint light in there for heat. I walked in this morning, keeping inn mind that the furnace had just kicked about 30 minutes prior to bring the house back up to 68...

I joined the club today as well. I don't usually check my gravity between pitching and bottling. On my first two batches, I just let it rip for 3+ weeks and bottled. Both of those batches finished about 1.12 and 1.11, if I recall correctly. Those first two batches used different yeasts...

At the highest level of concern, both LME and DME do the same thing for your wort. However, DME is more concentrated than LME, so you have to adjust for that. The equivalency factor is something pretty close to 0.8. meaning that you need about 0.8 times as much (by weight) DME as you do LME...

Or actually, will be started this evening. But I only washed 2 bottles through the dishwasher last night. I'll fill these with the rest of my batch (and I've already marked them) and compare to the Star-San'd bottles. Guess I'll know the difference in about 3 weeks or so. I won't pop these...

Wow - some quick responses! As far as the first batch went, I put the bottles in with no soap, which I've also heard can cause problems (try to find unscented dishwashing soap - I went to 3 places and gave up!). Since these were new bottles, I figured running without soap should be fine...

OK, I used the dishwasher to sanitize the bottle for my first batch of beer, and although the dishwasher was very crowded, it worked very well and went quickly. However, my dishwasher has Jet Dry in it, and there doesn't appear to be a way to disable its use. I figured, what the heck and...

Instead of providing my vote, I'll spin this back at you. I think this question boils down to what home brewing means to you, what you enjoy out of it, and what you want it to be. Like others have said - you can brew world class beers with your extract equipment, and brewing time is less with...

I like the idea, Flylock. Perhaps I'll generate a cartoon image of the shotgun with tap handles, then overlay the cleavage shot and adjust the blending to keep the cleavage quasi-subliminal. That way the casual observer won't notice it, but a thorough examination would "reveal" more? OK...

According to Palmer, utilization is a function of two variables - 1) specific gravicty of the actual medium that the hops are in, and 2) time the hops spend in that mix. So yes, it does seems that utilization would be maximized by adding NO extract until the very end of the boil. Of...

I come up with a name, but need to design a logo now. Since I just bought a second fermenter, I decided on the name "Double Barrel Brewery". As far as a logo goes, the obvious choice would be a shotgun barrel, not sure which is better, side-by-side or over-under. But I thought it would be...

Your approach, TexasStu, seems sound to me (for whatever THAT's worth!). I too have read lots about NOT boiling the can stuff. If you are going to do a full boil for the sake of adding your own bittering hopes, I would boil any additional dry extract you are modifying the recipe with, but save...

OK, I'm approaching 3 full weeks in the primary, so I'm getting ready to bottle in the next few days. My thought is that it allowing to cool for 24-48 hours before bottling should help it clear abit. I personally doubt I will allow the beer to warm back up, but will use the appropriate amount...

There you go! Thanks Yooper! p.s. How's the weather up there? My folks in Kincheloe said it got down to -20 last night, but I suspect tonight will be even colder.

I'm curious about this too. John Palmer's book says many microbreweries and brewpubs lager their beer right before bottling for the sake of clarity. I assume if you cooled the beer for 24-48 hours before bottling, then stored the bottles at normal ale fermentation temps for about 2 weeks, that...

OK, this is my first post, but I have similar conditions to you, and I think things are going well. I'm brewing an American Amber Ale and I keep the pail in the upstairs bathtub which is never used. The sticky thermometer read 64/65 for the first few days, but with this cold snap in Michigan...