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That's what I was thinking... sounds like a good experiment For those of you who prime in a keg, how long has it taken? I feel it shouldn't be any different. Maybe it's just your batch, and it was just a coincidence you used 22oz'ers. I agree you should give them a spin though.

Bingo! I have waited all summer for some cooler weather to make a Kolsch (actually Munich Helles w/ Kolsch yeast) because a cold conditioning is favorable to Kolsch yeast. If you want warmer temps, simply put your carboy into a tote filled with some water, then put in one of those aquarium...

You're not insane, it sounds like you've been doing a lot of reading. Like others have said, I would cut out culturing your own yeast & roasting your own grain. Learn the process first then start experimenting. Also, the good thing about doing an extract kit or something similar is you learn...

Has anyone had Blue Point Brewery's Oktoberfest? It's probably only available in the greater New York area, but my favorite American Style Oktoberfest. I'm a little disapointed about the Sam Adams Okt.

What a shame that's gone...

I'd be careful if you have a lot of food in the freezer, it will probably melt. The freezer probably won't be able to keep cold for very long because 5 gallons of wort is a lot of thermal mass. I would knock off a lot of heat in an ice bath or bathtub full of water first, then maybe put it...

Correct me if I'm wrong, but whether you use a bazooka screen/manifold or ss braid, the only purpose for those items are to seperate the grain from the wort. It should have nothing to do with efficiency (unless you're not draining completely) Not to beat a dead horse (add picture) I just...

Regardless if it's an infection or not, you cannot get sick from an infected batch of homebrew. As long as it tastes okay, tell wifey you'll both live long healthly lives even if you drink this beer (assuming of course you have no other issues of course):mug:

I just recently pitched S-04 into an APA and saw bubbling in 4 hrs. No starter just rehydrated. So far I'm pretty impressed.

I keep it off. Instead I feel out how the actual interview is going and decide whether to bring it up then. I generalize people who have no knowledge of homebrew, to assuming we're a bunch of rednecks with guns and pickup trucks. Of course I have all of the above mentioned items, but that...

+1 on trying to cook with it Try making some sangria, you never know the fruit + sugar may mask whatever flavor turns you off in the first place

"Making more power is a byproduct of making a larger motor. If I swing a larger hammer, I can hit harder with same input force." - The whole point I am trying to make is if you continue to think this way, we'll never have the desire to improve a current design. "I will didn't assume you as...

Capstone project? I'll be glad to help: 1. Oxiclean soak - 24hrs/rinse w/ bottle jetwasher & sanitize with vinator (that's all that is usually necessary) 2. Usually two cases takes me an hour 3. It's my next christmas present 4. yes 5. 1 = A; 2 = C; 3 = D; 4 = B My $.02 - This should be...

The whole point of this forum is to discuss better ways of making beer. If you go into a discussion claiming that 28 years of R&D was a waste of time & money, then prove it. Don't assume just because I'm from NY I'm a typical "New Yorker". We're trying to have an interesting discussion, and...

That's a great idea. I noticed every time I open and closed the valve, it disturbs the grainbed just enough to let a little bit of grain pass. Thanks for the tip, I love this forum.

Please read the prior posts, the discussion is not whether you can "magically" cool water to below the temperature of the source, it's how you can cool it to that temperature more efficiently. If your numbers are correct, could you also tell me the Horsepower/torque for both models? I have a...

I remember reading this post, and it just so happens the same thing happened to me. I use a mill at my LHBS store, because they let you crush for free. I have consistently gotten around 75-77% efficiency with bobby_m's double batch sparge method. I was happy with it, consistency is more...

SA Hefe is probably as far from traditional hefe you'd find. It is very american, and does not have as much banana/clove flavor that a traditional hefe would.

Please repost in the cider forum

Thats a nice practicle idea. Where would you get the "coil" from? Is that something that could be bought off the shelf? I think one thing that needs to remain the same is the ability to go to home depot (or maybe some internet source) to purchase all of your materials. Nothing should be...