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I just tried to lay down the caps as random as possible. It was labor intensive enough to push almost 4000 caps into tile grout one-by-one let alone trying to make some kind of pattern.

We have an air filter that we ran overtime downstairs before starting so it's pretty much dust free. After pouring the resin you have to run a small propane torch over the surface to get the air bubbles to rise out. It probably 30 minutes of torching to get it all clear. Otherwise no other...

The finished bar room shares a wall with my brew room so the pass through was piece of cake:mug: Built this whole thing within the last week so I'm obviously pumped up right now

The bar is 7 feet x 5 feet....... 33&1/2 inches wide with a 7 inch hangover on the front

Made this out of scrap wood and trim from our bar build plus a floor mount air vent from Menards. Looks pretty damn good if I say so myself:D

right here:mug:

After saving beer caps for three years for just this purpose, I've finally completed the project I've dreamed of doing all along. Started with a base of 'earth' colored tile grout to somewhat match the wood. Finished the grout 2 feet at a time and pushed the caps in after to not allow the grout...

Building a bar this coming weekend and have all of the beer caps to fill the bar top and have the two-part mixture to seal the top. Just wondering if we need to do something to hold the caps down before we pour or if the caps will stay in place as laid down? Wasn't having any luck with forum...

Also, last night I bottled a batch of cider with the original posted recipe except I added Wyeast Trappist High Gravity Yeast instead of a regular ale yeast. I've been really happy with how my Belgian ciders have turned out so far (including this one) and there's no better way to impress your...

I'm priming with corn sugar. I find that adding just a little over 3/4cup per 5 gallons carbonates the cider nicely. At least to my own preferance.

I've gotten similar films on top of some of my Belgian beers that I've let age for months on end in the carboy after I've racked it to secondary. The film stayed there until I bottled the beer with no noticeable effect on desired flavor. I wasn't as nervous since I was just brewing in glass...

The quickest I've bottled this batch as of right now is two weeks after the initial brew date. Our apartment generally stays pretty warm (over 70deg) so it could take longer if you're brewing in cooler temps.

SWMBO is very supportive but I think I'm pretty lucky with my current set-up

I am talking about any old preservative free apple cider. I use Cub Foods brand apple cider for my current recipes. I've also tried organic apple cider from Whole Foods co-op and I didn't notice a difference. As I wrote before, the orange blossom honey is one of the key features to the...

I normally boil the DME for about 45min and I add the honey right after taking the kettle off of the stove top. I start with just a little over a gallon of water to bring the final volume close to 5 gallons with the 4 gallons of apple cider. OG has been around 1.055 to 1.060 depending on exact...

Alright, I've spent a year now making cider after cider trying to find a recipe I like (in a two bedroom apartment with kegging not possible:(). I've made about 30 gallons of the following recipe due to my own fondness for it and the approval of those that have been able to taste it. 4 gallons...

Threw this recipe together based on everything I like about everything I've made before. Genius or insanity, I'll keep you updated. 6lbs Pilsen LME 3lbs Wheat LME 1lb Cherry wood smoked barley; crushed and mashed in kettle at 155deg for 1hr 1lb orange blossom honey 1ounce french...

Sixone, As I'm writing this response, I'm drinking my Belgian Trippel I made 5 months ago. The color and carbonation both sound spot on. I would think given that you made a starter and for how long the fermentation lasted that your attenuation should be good and there isn't too much sugar...

Physical Therapist Assistant:ban:

I can never make a beer recipe kit without adding something of my own. I soaked one package of plain oak and one package of toasted oak chips in Dewars scotch in the fridge for one week prior to brewing. I made the baltic porter kit as it was supposed to be but strained the oak out of the...