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THE SOLUTION! Plus, after a few of the calls, invite the two of them over for a tasting so she knows what kind of primo stuff she tossed.

I use it, although I would like to try all grain sometime. I like it except for: 1. Cost 2. It's super sticky 3. It clumps up pretty good when pouring it into a boiling kettle (steam)

I vote $10 only because I am a woodworker and would likely make my own. Take a search for some Westvleteren crates, they look really classy. Looks like a good product to emulate, too.

I would guess there aren't many home brewers there. But if you went and produced a good product I'm sure you could make some converts! If people are brewing anything it is likely a home brew of some type of local ingredients that make something that is not similar to beer. Maybe they even make...

EdWort's Haus Pale Ale. It's in the recipe section under pale ales. Just enough hops to show up, and a rather light beer compared to some other home brews. I think it is an overall great tasting beer. Hell, it even tastes good in the hydro sample with no carbonation! With so many good reviews...

It's good, the CO2 produced from your fermentation locks out all oxygen. You don't really need a secondary if you let it sit 3-4 weeks in your primary... on the yeast. Just bottle or keg straight from your primary after that time, assuming your FG reading is stable.

The hose that was previously attached to the shank of my faucet was 1/4" ID, perhaps that was why it was so hard to squeeze my current line onto it. I will know tomorrow when I'm back at my LHBS getting more line.

I haven't gotten into mine yet, but I think the timer will be easy to knock out. Please let me know how you do get yours disabled in case I have trouble with mine!:rockin:

YES, the iancrockett one is the one I was looking for. Thanks a bunch. It is saying 16ft of 1/4"ID. I want to stick with 1/4"ID because that is what the system supports as is.

Yeah, don't want to do that. I would much rather balance the system and set and forget. I'm still trying to find this really handy calculator I saw a while back. I think the 8ft 3/8ID (or is it really 3/16? that seems really small) line is the answer though. I guess I'll get 10ft and cut it...

No way, the temp is 36-38 Fahrenheit. Not 38psi.

If I lower the serving pressure would I be letting the rest of it go flat? In other words... would I lower the pressure to serve and raise it back to 12psi when not in use?

I know this has been answered a million times, but I can't get the right results when searching. I've been force carbing (no shaking) at 36-38F with 12psi for 1 1/2 weeks now and have no real carbonation to speak of. I know this isn't long enough for a finished product but is long enough to show...

Yeah, I have to look at mine every few hours when I'm home. I guess it's because I'm still a little bit of a noob. I just can't see myself not looking at it during multiple phases of fermentation.

I love cinnamon toast crunch! But I don't think I will be taking that offer.

Not my business, but I will proffer anyway... IUD. My GF got one recently, it's pretty much the best thing ever. Went from occasional sessions to nearly everyday sessions immediately. As for the OP, just get it done. Put an old crappy shirt under the scene on the bed or hit the showers. It...

Devastating.

I guess the answer is: Depends. I'm satisfied currently, but the threat of boilover is a little high I suppose.

I've already made a thread about this, but for your info.... Bass Pro Shops has a 30qt pot with burner and thermometer for just under $40. The sale is in preparation for Thanksgiving I presume. Cheaper than the pot alone pretty much anywhere that I have seen. My $.02

Effects vs affects. Ugh. I still have pains when I read it used incorrectly. Although, I pain myself trying to use them properly on occasion. Accept vs except. People are really bad about using these properly. Just because they almost sound the same without proper annunciation doesn't mean that...