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Thanks Guys!!! :rockin::rockin::rockin:

I have located a euro keg that I may want to use as a HLT is the disassembly the same as the U.S. Sanke Keg? I see that it's flat on the top. Do I just depress the surface to release pressure then Mark and cut?

Honestly it had appeared to stop....well up to like 45secs between airlock releases. Then after racking it just slowly started back up. Oh well it is looking good now. I'll take a reading on Monday then bottle if it is right. Damn I still haven't removed the labels off those next three cases!!

Thanks Guys!!! I'll give him a call to tell him the good news and tell him to buy a wine thief again, LOL. This has to be the third time! Oh yeah...it is cause this is his third batch:mug:

Ok, I need to get my friend to join the forum. :) He started a Belgian Wit (extract) on Monday, he is very sanitary. He says he cooled the wort down to pitching temps within 15min. He feels that he aerated the wort well. Pitched the yeast White Labs Belgian wit. Ok so...um it's now...

If you are unsure buy some NEEM oil concentrate and a spray bottle. 1T/Qt and you'll have dead beetles to throw into the compost pile :rockin:

Yeah I was just kinda asking why it was not as clear. I usually check hygro readings before bottling. Both the Wheat and the rye began to actively ferment after dry hopping. the rye has begun to slow now after three days into the second week. It has cleared some. BTW I am not expecting them to...

Hello all, I am on my third AG batch. First was one of my staples a Rye Pale Ale then a Hoppy Honey Wheat then BM's Centennial Blonde. Usually.....when I was doing PM's I would go from primary to secondary in 1 week then bottle after 1 week in secondary. the Rye ale was not clear at all...

Off the top of my head I believe it hit 0.996 FG. I'll have to check later. Umm, the Orignial (Which is absolutely wonderful especially after some Bottle aging) is a bit drier even at the lower even though the abv is about the same. with the montrachet yeast it taste much like an apple...

Hey 98, I'm from Annapolis. Where you from dude? Anyway, the project looks great!! I wish I had the space to plant that many, I have five the fifth broke ground yesterday, finally! it's been over 6 weeks on that one.

I tried to tell him not to mess with light colored beers until he wen't AG...he is not so concerned with the color as much as having a low alcohol brew for the summer. I hope his using the rice isn't completely wasted but I honestly think he just wants to experiment a bit. My low alcohol brew...

Yeah he is using Amarillo, ? can't remember the Flavor hop and Cascade for aroma. I knew I was correct! He read something that I told him did not at all sound correct. Mashing the rice at 129-135???? I know I gave him the strangest look ever.:confused: Anywho we'll see what happens it will...

he is making a 4- 4.5% beer 6lbs of malt syrup .25 Munich .25 Crystal 10L .5 Flaked Rice I told him to mash all the grain together because if I am right the flaked rice needs to be mashed, right?

I used the 71b for my last batch of Apfelwein!!! :ban::ban::ban: It is still aging but that little swig was great! The 71b is pretty gentle to start then takes off pretty nicely....you end up with a little thin ring of bubbles, thats about it. I hydrated with some warm apple juice and...

NEEM oil, Get them everytime!:cross:

Hell where are both of you??? I am extreme east between Sandy Plains and Johnson Ferry. For or lovely Ga clay mix in Compost, and Garden soil. That soil conditioner that HD sells lightens up the clay really nicely. The clay is a bit acidic so add about 2# of dolamitic lime per 100sq/ft To...

It is the predominate light spectrum that changes after solstice that triggers flowering

Much thanks guys! I just got the mash started on my "Hoppy Honey Wheat" :mug:

I have busted one, a few batches ago. I didn't break it until clean up though

Hey Guys I got some 5.2 buffer from my LHBS but they sol it to me in bulk. It has been repackaged to I wanted to get proper instructions on amounts for a 5gal batch :o Much thanks