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Make your own insulated box and use the guts of your fridge to cool it. There are lots of threads in the DIY section on people who have done that. Some who just took the door off and built an insulated box around it.

Certainly would interest me. I sometimes work in Salem. I generally always have beer around. If you set something up I'd definitely come down to check it out

I got my smack pack today... gonna make a nice big starter for some kind of dry rye ESB? yeah that's what i'm going for.

why do you need to top off? sounds like you have plenty of wort... but as Jake said above, you need to learn your boil off rate and adjust accordingly.

I've had people complain about being out of gas when in fact it is just frozen (well same effect anyway) you might take the bottle out of the kegerator and let it sit for a number of hours. after it warms up, if that is the problem... you'll have plenty of gas again. you may have solved the...

The hops will certainly soak up wort... But 3 gal i doubt. Depending on your process and how much boil off you get I guess 8 gal isn't a terrible initial quantity to start with in your kettle. But, I boil off 2 gal an hour generally, and that is on the high side. I use 7-8 gal buckets for...

just add a dip tube. don't worry about the size. I use a 15 gal keggle and can do 5 gal batches fine. don't try and lift and dump... it's dangerous to your back and to yourself and any pets that might be running around. Use gravity or a pump. You wont be able to do a batch on the stove, but as...

OK so I think unless someone just decides something nothing will happen. so... the yeast is 1968 and the gravity is 1.070. other than that it's game on! We meet at the Muddy Rudder just off the bridge. on April 21st at 3pm. That is a Saturday afternoon. If there are any major problems let...

I'm up for whatever, that's the only reason I suggested those, as we won't be able to get them after this month. No matter.

would need to know an address...

How about we choose a yeast http://www.wyeastlab.com/vssprogram.cfm?website=3 and say keep it under 1.070 and plan on Mid-Late April? Worse case we can meet at the Muddy Rudder and have a pint or 2 then exchange in the parking lot???

I have access to the beer if you need a bottle shipped. I'm down at Rogue all the time. Not sure what shipping via fed ex would cost to you though...

Maybe we should all decide to brew a certain style and set a date to taste our versions?

Make LME!!! and have the market cornered!

You can sub any dark malt for the carafa... It's up to you. The only reason I like that is because it is dehusked and you avoid the astringency. I've used roasted barley, and black patent with success.

I know whY you are saying revvy... I just think that too much stock is held in the pitch rates. I know its better to pitch more... But also know the difference isn't night and day like one would assume reading many of these types of posts. Beginner brewers is imagine would have a hard time...

So it's not based on add this to light or add this to darks.... please do some reading up on water chemistry. You will save yourself from headaches. There is plenty of resources and discussions on this forum. another place to look is if you have software like beer smith, Beer tools pro, promash...

I understand the "pitching rates" suggested by Mr. Malty and that is great and grand and all... But, chances are your beer will turn out fine and probably very good all things considered. I think the pitch rates arguments are a little over exaggerated in my opinion. It's one of those things we...

Too much Epsom salt will also make you poo yourself. Be careful of adding too much... the people who help you drink it will thank you :-)

OK so here is my process... Heat water in HLT takes about 15-20 depending how cold it is out side. (5ish gal) mash in... Mash for 20 min then start recirc for 10 min. (for those of you naysayers ask for conversion reports from your LHBS' most maltsters get conversion within 5-10 min. I do 30...