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My LHBS has these large plastic bags (20g+) you can use for wine fermenting. You could get a vessel like a new trashcan, and line it with the bag. I have considered this, but have tried it yet. I could have read the article first! doh

+1 look at the hop ring.

You just need to put on the right music. I find Jean Luc Ponty - Enigmatic Ocean makes the time fly by. I'll be bottling 10g of a tripel today. I'm also installing a new kitchen faucet and running wire/drilling wall for an outdoor outlet today. Ask on FB and you will get more bottles than you...

Start with something like this: https://www.homebrewtalk.com/showthread.php?t=220746 I'd add 1# of rice hulls in your mash to help lautering.

No culture, just dry-hopped pale. From my earlier post: "I had 5G of a pale in a bucket for 5 weeks, and dry hopped 3oz from my plants for about a week. There was a pellicle / hop mess that I scooped out, and the pellicle grew back in a day or two. I racked out from under it to bottle as I...

Followup to my previous (post 1917). After a week in the bottles, each one has a solid pellicle. They also have very thin hair / stringlike strands below the pellicle. Not worried, just really curious if lacto or wild yeast / brett? The second pic looks more ropy than it is. It's really very...

I'm gonna throw this out, and should probably bite my tongue. I mean no disrespect. But, having a 60" tv and a Bluray signal that usually includes Master Audio sound, crafted by the director to be a symbiotic experience with the visuals - makes no sense. That's like putting a 4 cylinder engine...

Nah. It takes me forever, I like to take my time and do every step thoroughly.

FWIW - I've used Bru'n water, as well as another spreadsheet. My water is decent, fairly low in every category and pretty high in Ph. This is pretty typical soft water company water. After I crunch numbers in the water spreadsheets, it usually comes pretty close to what AJ Delange talks about in...

This: https://www.homebrewtalk.com/showthread.php?t=198460 Seriously, keep it that simple. There are so many other things to focus on. If you're water is clean, and tastes good, then you are pretty much there.

StarSan is no rinse. Don't rinse after using it! Don't fear the foam, it's yeast food. Also quit dumping, nothing will kill you. Unless you wait for a month and it still smells like vomit (and I mean ACTUALLY like vomit) it should be fine.

Thanks all. As adventerous as I am, I hate bottling more. This weekend I bottled 15g and 10g last weekend not to mention Oxysoaking and rinsing like 500. The thought of rebottling makes me nauseous. I might change my mind tomorrow. :ban:

Arg. Already bottled and wish I had just left it there. Carb two weeks then fridge it?

I had 5G of a pale in a bucket for 5 weeks, and dry hopped 3oz from my plants for about a week. There was a pellicle / hop mess that I scooped out, and the pellicle grew back in a day or two. I racked out from under it to bottle as I thought it was lacto, figuring I would carb then fridge them...

I find vanilla breans to add an almost sweet flavor before you get noticable vanilla flavors.

I'm all for treating water, and I do, but it is also one quick way to mess up beer. It's way more complex than it appears on the surface, and for most beers you don't need to go crazy trying to match a profile from a certain city. Many don't consider that even though a beer may have been...

Np. Personally, whenever I start new beers I like to delve into the history of the style. There always seems to be an ingredient, or a process, or even some insight that lights my imagination even if it doesn't translate to the final brew. Brew Like A Monk was huge for me and got me back into...

I encourage you to get Gordon Strong's book Brewing Better Beer: Master Lessons for Advanced Homebrewers. It's aimed squarely at you. Also get Yeast by Jamil and Chris White.

I wouldn't apologize at all. We are all learning all the time.

One small tip: If you post recipes in malt percentages, it's much easier for people to comment as you can directly compare a 2g batch with a 20g batch. Here is the robust porter malt bill that I labored over that may give you ideas. 65.38 % Maris Otter 11.54 % Victory Malt 9.62 % Brown Malt...