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First Brew, June 2006. Last Brew, Oct. 2006. Had to stop to save money for the holidays. Starting again April 2007. It's been way too long and I'm beginning to feel the shakes coming on. 25 years old here.

My second brew started immediatly and was done ~ 24 hours. If you want to be safe (and you're planning on using a secondary) just stick with the 1-2-3 practice.

Nope, but if you are not going to put it into a Secondary, you'll want to leave it in the primary for 12 - 14 days so you don't get any bottle bombs.

Easiest way of calculating ABV is ... (OG - FG) * 131

Temp fermenting is at 68 degrees and I might just go buy me a turkey baster now. I also did *not* use a starter. I'm going to be using them from now on though ;)

Awesome, I'll let it sit until it stops :) Thanks for the prompt advice. /edit There was no honey in it.

Brewed a Belgian White with OG ~ 1.60. I brewed it last Tuesday (10/17) and it took off by Wednesday morning with about 1bubb/5secs. It's been going at that rate since then and is still bubbling 1/5seconds. My question is, after 10 days should I rack it to the secondary? I'm without a Thief...

Yeast can take anywhere up to 72 hours to start. Take a deep breath, grab a cold one, and relax.

Can't think of a better way to spend a birthday :) Enjoy your Birthday!

My wife would go for it. She loves helping brew and loves drinking the finished product. If it were financial viable and if we could go through 10g a week, we would be brewing every Saturday as well.

I'm going to say a Sentence that's even better... "Use the Search function for this message board." You'll find *everything* because we've all been there and asked that. :)

If you plan on actually making this a hobby, you will wind up buying what you don't have at a more marked up price individually. I would consider buying the intermediate kit if you truely plan on making this a hobby. If you plan on just seeing if you like brewing, try to either get to a Brew...

I'm a big fan of this kit ... http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=6876 for beginning/intermediate brewing. It's not terribly expensive ($130 after S&H) and has just about everything you'd need ... Glass Primary and Secondary along with a bottling bucket and an...

I've done ales with and without it and have noticed a slighty faster take off and a stronger ferment while using it. I say it's not necessary, but for only an extra dollar, I'll keep using it.

Priming sugar is just used when you are ready to bottle, so do not add it to your secondary. As for racking, I tend to leave my racking cane a bit (3/8inch) above the trub on the bottom of the primary. Remember to sanitize everything and try not to disturb it too much, you do not want to add...

UNL v USC .... Dislocated Ankle during the first quarter. Thankfully I was loaded at the time so it wasn't as mentally disturbing as thinking about it now is. You could tell the camera man knew his leg was going to be hurt bad ... he was pretty much zoomed in on the poor man's backwards...

Better yet, set up a video and record it on High Speed film so we all can watch it in Super Slow Motion!

Install a blowoff tube STAT. Do a little search on the subject and you'll find exactly what you need to do.

Here's how I cool my wort in 15 - 20minutes without a Wort Chiller. I feel up my 2 sinks in my kitchen with water and add just a small amount of ice to begin with. Stick the pot in one side, wait for the water to get warm, then move it to the other side. While it's in the other side, I...

Be very careful doing the Oven idea, you don't want to shock the glass. It's adviced to put the glass in, and slowly raise the heat. If I remember correctly from an I-Cast, it's 100 degrees every 15 minutes up to 300 degrees and then slowly bring it back down to room temperature doing the same...