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Not to be harsh or anything, but it's YOUR house..Put your feelings aside and tell her to get the hell out.

Good Beer in South America-----oxymoron

Pick up some blue teflon tape (for gas pipe) and some gas pipe dope. Tighten down with some pipe wrenches and your good to go. You can do a pressure test, or just run your gas to it and do a soap test.

Congrats, you made beer.:mug:

http://trappist-beers.com/monks-decide-to-export-70-000-boxes-with-special-westvleteren-12-version/ This would be awesome to get my hands on this stuff. Probably get hoarded by the friends of whoever is going to be the U.S. distributor.

Another screwup gone horribly right.:mug:

I just have my local bartender put the empties in a case behind the bar and I pick them up from her after a couple of days. I just hook her up with a six pack of homebrew. Funny how she is the only person that returns the empty bottles.

cool looking shot, but I think the video was filmed with a potato.

I bet this gives the words Brew Day a whole new meaning.

I believe we are all missing the point here. WE are homebrewers enjoying a great hobby and are rewarded with the fruits of our labor. 1 in 100 home brewers probably have the equipment and set up to hit temps inside of 2 degrees on a consistent basis. I am not one of them but all my beers come...

When my gravity tells me the fermentation is done (in primary) and I let it sit on the yeast for another week before I bottle, I count my cleaning up phase in primary as the start of conditioning. Once it's carbing in bottles I still let it condition for a minimum of 3 weeks before putting them...

Not that anyone would know us, but back in the 80's I was the drummer for a band called Terminal Illness. We were a hardcore/skate punk band. We played lots of garage's all over New Orleans. At the peak of the skate scene, there were tons of half pipes all over the area and we would play for...

I periodically calibrate my thermo's and trust the reading to be accurate. I have never had an issue. If I'm 2 degrees either way I sure can't tell in the final product.

Guess it all depends on what size batches you plan on doing. My BK is 10 gallons and I do 5 gallon batches with no boilover issues. When my keggles are put into use, I will be able to do 10 gallon batches.

Correct. Since you probably mashed in the low to mid 150 range when you sparge at that higher temp you will need hotter water. There are some good apps and software that will help you out allot as far as hitting your temps. Since conversion takes place early on in the mashing process, your...

soul driver--Bruce Springsteen

resurrecting this thread A guy enters bar carrying an alligator. Says to the patrons, "Here's a deal. I'll open this alligator's mouth and place my genitals inside. The gator will close his mouth for one minute, then open it, and I'll remove my unit unscathed. If it works, everyone buys me...

My wife called me earlier when she got home from work and my chalice was sitting by the front door. I'll see it when I get home in the AM. She did mention something about it being a pretty wine glass. She had better keep her mitts off my chalice.

Unless your in prison, why didn't you just get the right recipe and ingredients?:p

I've never done any extract brewing. I like DIY stuff, so making my mash tun and other gadgets had me go all in with all grain. I've never looked back. You could always do a SMaSH recipe to keep your first brewday simple.