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Began my Premium Membership today. Woot. I'm in.

Read the hobbit 5+ times. Re-read it before seeing the movie. I was disappointed. Slapstick, cheap humor was added in places: burping, troll scene, "that'll do it"-Goblin King. Take it or leave it - personal taste. Crucial development was missed: Gandalf not mimicking the trolls. Gandalf...

I'm guessing you have the micrologix1000. Do you have access to rslogix500 to setup your project? I don't know if you can download it for free online or not. I think it'd be fun to do. What are the I/O specs on yours? If I remember right, there are various options for the amount of I/O and the...

I've recently started making yeast starters and harvesting yeast from overly sized yeast starters. A buddy of mine is really into cider, and often uses ale yeasts to make it. So I wondered... Could you use apple/grape juice (appropriately pasteurized and preservative free at the appropriate...

I guess I made this unclear, I'm really hoping to save some cash (I forgot to add poor - college student), so I'm hoping to increase the performance of my immersion chiller (through increasing the transfer coefficients) or design an affordable chiller. This could be a new immersion chiller with...

Dear fellow brewers, First off, I'm a mechanical engineering student. I've been working on calculations for a homemade counter-flow chiller, or basically an improvement over my 25" immersion chiller I'm sick of waiting on (30-45min cooling for 5-6 gallons). I just finished reading the...

I'm new to all-grain, and I'm still working on mastering my process. How "clear" do you want your wort coming off of your grains? (I'm infusion mashing with 2 low-volume batch sparges). From what I've read, you want to run water out until you are getting "clear" wort. Then you return the...

Doh, From Superglue's website (where it has a pdf and word doc on this product) "PROPERTIES: Initial color: R(white paste)/H(brown-yellow paste) Full Strength: 24 hours Final color: Brown-copper Mix Ratio (parts by volume): 1:1 Working Time: 5 minutes Temperature...

@greencoat Any good recipes? @Oompa Loompa: My reason for thinking an infection caused the lack of carbonation: "In other beers, however, acidity is almost always a sign of infection. Essentially, unwanted bacteria have infected the beer and are chewing up the remaining sugars. The...

I've come to the conclusion that my chocolate stout is infected for three reasons: When transferring from the primary to the secondary, there was a gunky top layer on the beer ( I racked under this into a secondary, a film did not appear in the secondary or bottles). The taste of the beer has...

http://www.tastybrew.com/calculators/priming.html Hope this helps!

Out of curiosity, why safale-05 for a tripel? Isn't one of the main flavors for a belgian ale the yeast? Also is Safale-05 an ethanol tolerant strand? Is it meant to take alcohol level characteristic of a trippel? If you repitch, remember to culture some extra yeast to add when adding your...

1 gallon lipton green tea bottles. They're PETE plastic and cost about 3 dollars. Also you get a gallon of green tea. win win. You can take the lid off and squeeze an air lock on without using a stopper or grommet. (but of course, it's better to use a stopper).

I'm from KC on the MO side but welcome!

$3-5 per pound grain prices. Very expensive extract kits. my LHBS pales in comparison to most online shops. :(

Revvy, thank you very much. looks like these will be my lifesaver!

First of all, there's nowhere to buy new bottles around here. So I went to a local bar and asked them for their pop-cap/crown-cap. Unfortunately bud light is the favorite around here and they could only scrounge up 20 or so corona bottles (clear :( ). But, they gave me a couple aluminum 16 ounce...

yes extract batch, original was 1.048, it's supposed to end between 1.012 and 1.018... think it's close enough?

About a month ago I brewed a cream stout exactly a month ago. Due to some dire circumstances I had to move the brew to another location a week ago, and was just now able to get a gravity reading since post-boil. It's at 1.022 after a month. Doh! It isn't infected, so that's a plus. I plan on...

"after the first 5-8 days it appeared that there was NO pressure in the airlock" I know fermentation isn't determined by air lock activity, but did you guys have specific gravity readings throughout? Could the yeast have died/been bad/not fermented? I could be way off... but everything else...