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I will drink any beer given to me so feel free to PM me and send any unwanted brews my way.

I buy Milwaukee's best light all the time, love it. I also buy tons of microbrews and love those as well. I love all the beer I make too. I've even enjoyed me some malt liquor. I Love Beer. Just because I love NY Strip doesn't mean I don't enjoy a chuck steak.

Thanks Rick

Rico, I realize I shouldn't have used bleach, and this forum is about equipment related to brewing beer. My question is can I still use it after I bleached it and it turned black. I sandpapered most of it off and boiled water for a long time to build up the oxide layer, so ios it safe?

S H I T. I bleached overnight and simphoto you were right today it was black. I grabbed sandpaper and got as much as I could off but there is still definately some black. Is there anything I can do about this or is it garbage? Will a long boil, star san or PBW get this off?

I Picked up a 48 quart, aluminum pot I want to use for boiling at a garage sale. It was definately used, not too bad but some marks. The lady said it was used for tamales. It's in bleach now. Is it good to use? Does anyone have experience with pots after they were used for cooking?

Okay thanks catt, like I said the beer doesn't taste bad just a bit on the sweet side and only around 3% ABV, but still drinkable. I'm just gonna bottle later today.

And I'm not fully sure on the process how to harvest used yeast, unless you immediately rack your next batch onto a fresh yeast cake. Also, isn't there contamination issues that could wipe out all savings?

It seems like I should just bottle now. Would anyone pitch more yeast? Everything I've read about S-05 indicates great attenuation, however i did just sprinkle on the top without rehydrating.

Also, I try to keep my recipes in the $20-$25 range and liquid really kills that. I could pitch four packets of Notty for the price of one vial of liquid, and get 8 times the number of yeast cells. I'm still in school and until I have more money to spend I'll stick with dry for now.

Brand new. What are the chances more yeast does anything, because I'm out of homebrew and would love to get something bottled and drinking.

Nope some specialties but not a lot. 8.5 lbs 2 row 1 lbs caramel 60L 1/4 lb Chocolate Malt 1/4 lb Black Malt I agree I would have to have mashed ridiculously high to only get 50%. I am leaning towards pitching another pack although I have moved it to a warmer room and roused the yeast to no...

Could be I have been meaning to get a new thermometer as mine is analog and only has marks every 10 degrees and is hard to tell exact readings. I'm not too worried but haven't had this happen before so I'm athering info about the best course of action. Could pitching again (I have another pack...

OG-1.045 Yeast- S-05 All Grain brown ale, mash temp around 152 3.5 weeks in primary so far temp. 68-72*F Hydrometer reading 3 days in a row has been about 1.022. I have swirled and moved upstairs to about 72*. It is very sweet, not bad, but i'd prefer less so. Also low ABV. Would...

OG was about 1.050, mash temp was right around 152

I tasted it today, definately on the sweeter side, but with an almost watered down taste. I can't really pick it out but it's weird. Not bad though. bikeboy did you attempt to pitch anymore yeast?

Thanks Kevin, did you just stir to rouse the yeast? I'll probably just end up bottling it tomorrow or this weekend if the gravity remains the same.

I'm pretty sure it's either stuck or done fermenting, I would just prefer something with more than 2.8% ABV. If it is done fermenting, pitching another pack won't do anything, correct?

American Brown 8.5 lbs 2 row 1 lb caramel 60L 1/4 lb chocolate malt 1/4 lb Black Malt 1 oz Kent Goldings 1/2 oz Fuggles US-05 dry yeast (didn't re-hydrate because fermentis doesn't recommend) 75 min. Boil time

So I shouldn't pitch another pack? Could the fermentation be stuck? I want to make sure I don't get exploding bottles and would prefer a higher ABV, but if there's nothing I can do I won't be devastated.