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Hrm. That's the entire reason I am scouring the web for screw tops to begin with. Perhaps you are screwing them on too tight? Just needs the barest little air tight seal to keep the CO2 trapped inside and funneling through the airlock. (I've never had a beer not bubble through the...

I found this, which seems to indicate the underground temp will tend to vary by region but be stable -- At this point, I think we have our general answer. The specific answer probably involves me just getting off my butt and doing it, taking measurements, using a thermometer of some sort that...

I've taken to working Renn Fairs and am not yet able to afford a big trailer etc to bring civilization along with me. Anyone got any tips about fermenting beer without using a fridge? Anyone ever done any research about what temperatures are like in the dirt at certain distances in specific...

If you're man enough to dunk the carboy in a trash can full of water, you're man enough to let the blowoff hit the mote. The water is sanitized. Blowoff makes it brown, ever so slightly grainy, sanitized water. If you can't handle that, seriously, how do you handle drinking beer at all? Oh...

I would. :rockin: FYI, Austin is central Texas. No biggy... just... wanted folks to know where to book their flights.

What exactly is the issue if you scratch them?

LOL! :mug: I like that. Yeah, glass is probably for me until I can afford one of those overpriced stainless conicals or something. Maybe I can pick one up off ebay or something.

This is beginning to sound sort of silly to me. What other beer has a similar finish and yet tastes better in other ways? Someone up in this thread suggested Bud American Ale, and being a sap for the idea of hidden treasure buried in plain sight, I tried it. It's plain as a daisy. Now I like...

Is it the general consensus that a large glass carboy (6.5 gallon +) makes a better primary fermenter? Smells come out easier?

I washed my primary right after racking to carboy. I left it out the next day, and when I came home it had smelled the entire apartment up! Embarrassingly, the apartment's repair man had come by. I was relieved to see he didn't make a comment about the stench. I filled the bucket with lysol...

Well, it's the toasty finish that sells it. If someone can tell me a beer with a similar finish that is better, I'd love to try and compare. Seems to me it is paling in comparison to beers not at all in its same general type from the comments of the folks that do not like it.

Oh, well, I had no idea there were such things as carb tabs. Thanks!

It's kind of too bad you can't really just tap off a bottle or two and keg the rest. Would be interesting to see the difference. Or I dunno, I guess you could rack some off and do a micro-starter based on a calculation of the amount that would have been needed for the whole... Seems kind of...

It seems the vast majority of people bottle here, but I took one look at the work involved in bottling and decided to go the keg route. As I read, people talk about letting bottled beer age and seeing some really good results from time to time. What about letting it sit in the keg? Does that...

Ooooh... AG = All Grain I guess. Please forgive me, I'm pretty damned new. :) That looks like a cool work around. I'm rather keen to try the regular way, but after the novelty wears off that might be a cool way to just crank out some good, dependable beer without as much fuss.

If I understand, that's what a lot of people call a partial mash brew. Do you toss in a little concentrated malt extract as well?

I got 120 IPA in Austin, TX, at a place called ... Well crap. Twin Liquors. The specific one is the one on like 41st and I35 a little north of UT. I would guess Specs would tend to have it too. I can't imagine Houston, Dallas, or San Antonio lacking a large place somewhere to get it...

I've had a few ports, and while I like them, they are not my favorite things. I had no idea they were fortified wines though. I thought they were wines made in Portugal in some specific barrel or something... Huh! The more I think about it, the more I realize I do like IPA's that are old (or...

Yes, you are. Yes, you should! It's really... I mean, I don't even really LIKE IPA's all that much, and this was awesome.

I found a high abv yeast at White Labs. They did mention that if you use it to pump the abv up too high it begins to taste more like a "fortified wine", whatever that is. Ok thanks!