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Wow what a relief. I was worried I'd have my first bottle explosion disaster (knock on wood). It shouldn't matter that its slightly under carbed, it was my last Mr. Beer extract and I was kind of experimenting with using fresh clementine peels in the boil so who knows how it'll turn out...

stick your hose in the bucket, start the flow and cover with Saran wrap. sure it won't be airtight, but then again bugs are stupid...

I bottled a small (2 gal) batch of beer today and think I made a mistake. I used http://www.makebeerathome.info/online-beer-calculator/bottle-priming this site to calculated the amount of priming sugar I needed. It said use 2 ounces of cane sugar and, like the idiot I am, I thought it meant fl...

This setup is awesome. I'm still learning about the bigger brewing systems (HERMS RIMS), but I've never seen the double cooling coils, thats a pretty great idea. Good work!

HAHAHA that epic one is hilarious. I like that the A is bigger in smash, but I'm not sure why the H is. but other than that it looks awesome! EDIT: and I like the style wheel, thats pretty cool. and the atomic bubble in the background haha. good job

That looks great and I think the dragon works well with the serpent name. But the dragon looks more of chinese or japanese descent than german. EDIT: then again, I don't know what a german dragon would look like haha EDIT AGAIN: Found this label for a wine (i think) called Dragons blood...

All of that sounds right to me. It may be hard to get R-20, unless you can somehow cut the insulation in half and you'd get about R-22.5. That may be difficult tho.

oh yeah, per hour. duh. from the pictures I've seen of other people's fermentation chambers, 3 inches will probably be fine.

I had an equation, but changed it because I figured not everyone would understand it. (If you look at my reason for edit, it says "too complicated" haha) The equation is: Q = (T_outside - T_chamber) * Surface Area/R-value The only problem now is figuring out units. Temps are in Fahrenheit...

The higher the R-value the better. Depending on how hot it gets around you, you may want the beefier walls. It also depends on how big of a chamber you're making. I'm not an expert on ferm chambers or insulation for that matter, but thicker couldn't hurt, especially if its discount prices.

A recipe I'm about to make called for WYeast 1084 Irish Ale yeast but my homebrew store supplies White Labs yeast. Apparently they were out of white labs irish ale yeast (WLP004?) and he said that the White Labs Burton Ale (WLP023) would be a good replacement. First, was he right? Second...

Awesome, I didn't know what the terminology was or what to search for. Thanks.

Is it possible to grow a yeast culture from the sediment from the bottom of the primary? How bout the secondary? And if so, how exactly would I do that?

One more thing that I don't think anyone mentioned but you might already know. if you're using a plastic bucket as your primary, it is important NOT to use a brillopad or anything abrasive when you clean it. They can cause the scratches that can harbour bacteria. I don't know about the...

What is the rule of thumb on how much yeast to use? Is it just one starter tube or one packet of dry yeast per 5 gallons or something? I brew using extract and have only bought either kits or recipes that the homebrew store owner assembles for me. I wouldn't know what to do if I ever decided...

Wow that looks great! Is the insulating foam sturdy enough to walk on with just that sheet of OSB on it?

Sounds good, I'll try the gypsum and hope for the best. Thanks to everyone for the input and advice.

Hey Mose, unfortunately I can't answer any of your questions as I have never done a lager before. But I noticed you had a Smithwicks Clone and was wondering if you wouldn't mind sharing that recipe. Is it an extract recipe?

Oh and what do your notes say about the Kent Goldings, how long do you boil? And when do you add the gypsum? during the boil? flameout?

Thank you gomb. Smithwick's isn't too bitter so I may go with your 45 minutes. Then again 4.5 alpha isn't much so maybe 60 mins wouldn't bitter it too much. Why do some beers add gypsum? That's like the same thing as drywall... right? I've seen recipes with chalk as an ingredient too, what...