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I'm big time into gaming. Currently 15 hours into Fallout 3 and finishing up GTAIV. Next up will be Far Cry 2. I used to spend tons of time on COD4 and Halo but I kind of lost interest in playing against 12 year olds. Now I stick mainly to solo games.

When it comes to beer I'm pretty much going to vote British no matter what the question.

Yep, even after 6 months there was plenty of yeast for bottle conditioning. The amount of time I leave in secondary has to do with how long I want to bulk age my beer and not so much to do with actual fermentation or CO2 production. Most beers under 1.070 I ferment for 3 weeks to a month...

I recently started playing guitar and I love it. I'd also like to learn the drums, but there is no way my wife will tolerate listening to me drum while she is in the house whereas she loves listening to me muddle through on guitar.

There is nothing that says you have to give 2 weeks, it is just customary. I know employers who, when you give your 2 weeks, say okay, don't bother coming back then. That said, if you don't give 2 weeks, don't expect to get a good reference. You may also have to explain to a potential new...

Okay, the crud means you are getting krausen, so no worries.

I've had beer in secondary for 5 months with no trouble carbing in the bottle. A week and a half is a bit early for carbonation, sometimes mine can take up to a month to really be carbed to where I want them.

I'll second the recommendation for Clone Brews and add that if you only have one homebrewing book it should be "Designing Great Beers" by Ray Daniels. While this is not a book of clones, it is essential when you start developing your own recipes, which I have no doubt you will at some point.

With an OG of 1.070 I'd leave in primary for 2 weeks, then secondary for 3 weeks at a minimum. You could then do a week or two of cold conditioning. As for adding yeast when you bottle, I have never done this with my high gravity ales (even the ones that have secondaried for 6 months) but I...

That was my question. If you are fermenting in plastic chances are the krausen has already fallen by the time you pop the top, all the crud around the side is what got left behind. If you are fermenting in glass with an ale yeast you should be seeing something, maybe not as much as some of the...

I'd recommend reading How to Brew as suggested by Yooper and then picking up an extract kit from someplace like Austin Homebrew or Northern Brewer if you want to make a good stout.

Personally I don't like to rack until my beer is completely finished. I'd agree that the temp drop might have been an issue here. Best advice is to warm things back up and give your fermenter a swirl to rouse the yeast, then rack in a week.

Well I'm originally from NYC and my kid sister lives in Astoria...oh, and I love your thread title dude, that's one of my favorite songs you're referencing there.

Aging time really depends on your gravity, the higher the gravity the longer the aging time. I find my stouts tend to be ready at 6 weeks and peak around 10-12 weeks.

Welcome! I used to work in Worcester but I don't know of any local brew shops there. I've got to second the suggestion of Blackstone Valley, he's right off 146 and his shop is great. Plus Steve knows a ton about brewing and is always happy to answer any question you throw at him.

I was a philosophy major as an undergrad, as you can guess, that didn't get me very far except at parties where I sounded cool. After school I spent 5 years working odd jobs typically in the retail/warehouse industry. After those 5 years I finally figured out what I really wanted to do and...

Did you take a hydrometer reading? The only real affect of have a lower total volume is that your starting gravity will be higher, this may lead to a higher ABV in the end. Otherwise the only downside is less beer to drink when it's done. Personally, I'd just leave well enough alone at this...

1. I've found that it's about the same as in bottles. With the corny kegs you keep them pressurized so they don't oxidize like a commerical keg that you have to tap and then kick relatively quickly. My last keg went about 4 months before I finally drained it. 2. It's less maintenance than...

I'm wondering if you are racking from your primary too soon and not giving your beers a chance to finish fermenting. I'd do as Yooper suggests and find a recipe that have the expected ABV you are looking for, then follow the recipe without making any changes, then let your beer do it's thing...

We have a pretty casual office when we are in it; jeans and sneakers are okay, t-shirts and sandals are not. On the flip side we spend the majority of our time on the road at client sites and there we are usually in business suits.