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My first car was a '65 Caddy Coupe De Ville. I loved that car, only had it for a year when I blew a head gasket and went away for college and had to sell it. I put a lot of time and money in that car, but it was an awesome first car.

You can always bend your brush, I was having the same problem, now it's no longer an issue.

I always feel guilty drinking my beer and only break it out for a BBQ or some sort of gathering. I will only drink one here and there otherwise. I pipeline about 1 1/2 to 2 batches normally, but want to get more going.

Mother - Danzig

What was your mash thickness and temp? Sounds great, I'd like to try!

Just curious what your recipe consists of?

Just shy of 2 months, all but one orange wedge and a few raisins have sank, mead is crystal clear. Probably bottle in the next week or so. First one, can't wait to try!

Going to attempt my first AG brew on Sunday, Edwort's Stone IPA clone. I'm very anxious, I hope it turns out ok. Anyone have any suggestions on my mash thickness? I was going to go off if 1.25...

Thanks for the input. I just won a bid on eBay for a digital temp controller, so definitely looking forward to using it. Has anyone used the probe that is built into the stopper that actually goes into the carboy? If so, is it worth the $25?

Joes ancient orange mead, just shy of two months. Crystal clear, wondering if this means it is done or if I should give it more time or rack into a secondary?

That's what she said...

Gone But Not Forgotten - Hank III

What about the one that was originally on the cooler?

I was pondering dumping a hazelnut brown ale that has way too much hazelnut. It was a kit with a hazelnut extract, I wish I'd used half of what I did, because the beer itself turned out really well. I crack one every now and then, but give away most if them.

Thanks for the info. I would say my fermentors stay between 70-75 and maybe a touch above on really warm days where I keep them. I haven't experienced any off flavors yet, but maybe I've been lucky. I have a chest freezer that I plan on getting a temp control for, but I've been putting my money...

I have had good success with my last few batches although the temperature has been over 80° where I live. I keep my fermentation vessels outside, usually in a brute trashcan, and under my house. Other then unwanted ester flavors, and aromas, which I have have not experienced yet, what bad can...

I would get people asking me if I could make something that pairs with this or that or if I can make a beer that tastes like this or that. I work in a restaurant with a lot of people who think they are foodies, yet they all really enjoy my beer. I think I've been lucky so far. I have found out...

+1 oxyclean and warm water soak. I also use a hose with a high pressure nozzle and that always does the trick.

I did a Stone IPA clone for my first beer that I wanted, then a blonde ale that came out more of amberish ale that I thought my non-beer drinking friends would like. After conditioning I liked them both, two completely different beers, but my friends liked the IPA. Good beer is good beer, if...

Try using a glass hydrometer maybe. Temperature also is big.