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I'm a little late to the party, but I'm brewing this up today. Doubled the batch to 10g. Old Ale Blend isn't currently available, so I'm splitting and doing 5g with Ringwood Ale and the other 5g with Ringwood + Brett L. Should be tasty. Question for anyone: The treacle, at what point do you...

I've got a sour porter going in my basement right now that has ~30 dead fruit flies in the airlock....I'm hoping they flew in from the oustide and not the inside. The beer's a bit too dark to tell. Eh, whatever. I'll find out in 6 months.

General rules of thumb: 1) Lower tempertures result in cleaner beers. "Lower" here means the low end of the rated scale. Below the low end of the rated scale and you risk the yeast going dormant before completing fermentation. 2)Higher temperatures result in more fruity/estery/fusel beers...

Take a tour at Red Brick Brewing. They have a Magic Brew system they use for test batches.

Ditto all all counts.

I feel like this is how SWMBO becomes Ex-SWMBO.

Came here to post the same.

Oh yeah, that's infected. Mmmmmm. Let that puppy ride, see where it ends ups.

Get a Bayou paddle from Home Depot. $7, 36" long. Does a great job.

Diapers wouldn't have anything to do with it, so no need to worry about that now.

I'd make a priming solution and put that in the keg first. 3 oz of sugar will do it, and rack on top of it. You'll help yourself out down the line when your impatient and ready to drink your first keg beer. This way, it won't take very long to get to a good carbonation level. On top of that...

I feel like two things are happening: 1)You're using Starsan wrong 2)You're blaming starsan for normal foaming issues. Maybe it's just me, but the expression "don't fear the foam" isn't because it cause your beer to foam a lot, it's because it does foam and some people think that's...

Why is there star san in your boil? Secondly, I like the look of foamy wort (in the fermentor). Means I did something right.

To me, that sounds normal....but I might be imagining the wrong thing. The white specks could be dried yeast floating on top of cherry puree chunks. My cherry rauchbier kind of looked how you're describing, and it was fine. However, "purple bubbles" could go either way.

I see where the poster on BA is coming from. Personally, I have abstained from contributing to Clown Shoes revenue because of their sophomoric antics. Plenty of good beer around that doesn't cater to the lowest common denomenator. Too many stupid people in society as is, no need to...

I just kegged my first as well for this 4th of July. I cold crashed for 72 hours before racking directly into the keg. I only had to dump one pint.

$27/shipped for a corona mill and I couldn't be happier.

No pics of mine, but here's a thread: https://www.homebrewtalk.com/f51/my-ugly-junk-corona-mill-station-90849/

I do not weigh down my hop bag.

Yep, it definitely hinders our beer scene. However, it is nice because I can generally trust that brewpubs will always have good food. Brewpubs that serve expensive crap for food don't survive too long in GA, or at least in Atlanta.