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Boil kettle. AKA "keggle"... strange hybrid type word. Use a cooler as a mash tun and double batch sparge. Cheapest, easiest, fastest method, and no down side that I know of.

There's been several threads about a bad batch of Nottingham that acts this way, but I've had a few batches that do exactly what you describe with "good" Nottingham. So far it's been 3 batches that I used irish moss in. Coincidence? Don't know. My beer tastes, looks, and smells good though so...

Mashing at 150 combined with 90% 2-row and single variety of crystal grain bill would lead to a thin, less robust beer in my experience. Did you have some kind of reliable temp control? Could have fermented a little warm attenuating more than you wanted. Or it stayed cold and has very little...

There are several commercial IPAs and many people home brew IPAs at or over the 100 IBU mark. Outcome depends on OG, grain bill, and subjective nature of taste. I really like summit and plan on experimenting soon, but a lot of people mention an onion taste when they are used as bittering hops...

I occasionally experience this myself and have had friends tell me the same after drinking homebrew. I don't know for sure of course, but think it has a lot to do with set and setting. "Set and setting describes the context for psychoactive and particularly psychedelic drug experiences...

Haven't used puree, but I've used fruit. I would not add it to the boil because I think you'll lose too much of the flavor and aroma over the course of fermentation and conditioning. From what I've heard and read there seems to be two schools of thought on using puree. The first is add it to the...

What? No counterflow chiller? I hate you. ...just kidding. Kinda. :p

I'm still new, but as far as the process goes, the only part that took some work was dialing in the mash temps. That's mostly just learning your particular set up though. The biggest issue I had switching to AG was the overwhelming array of ingredients and possible combinations. I had a tendency...

Even if it is ulcers, they are most often caused by a particular bacteria called H. pylori which can be tested for and treated. Most of the rest are caused by frequent use of NSAIDs (ibuprofen, naproxen, aspirin, etc). Smoking, excessive alcohol, and stress play a part in some people, but are...

What did your Dr. say and do? Anyone do any labs or imaging? Like others said, could be Celiac, but you would have a problem with wheat, barley, rye and maybe oat products not just home brew. Could be ulcers, but again symptoms wouldn't appear only because of home brew. Also, a week of Prilosec...

Smelled good, tasted good, probably nothing. I've had a couple batches that I was almost sure were infected because of weird things on top, but they turned out fine. Always put in explosion-safe container or closet just in case though.

Seems like the typical story of a more powerful business organization using politicians lacking sense and morals to screw the other guys. Economy? Jobs? Environment? Meth labs? Nah, let's make sure bars aren't serving low ABV beers. :rolleyes: I'm going to propose that low sodium foods not...

If you have one of the Italian made 5gal carboys the top of the upper ring (the thicker circumferential rings of glass there for strength) seems to be the 5gal mark. Like jfr said, use a blowoff if you're filling it that high. I can only get away with not using one if I ferment in the 60-64F...

Other than the usual cheap stuff you expect...Shipyard Pumpkinhead. Wow. What were they thinking? Kinda pissed I bought a sixer.

Thanks Revvy, not particularly worried, it just looks odd. It also just occurred to me that I used irish moss for the first time and chilled it faster by running ice water through my immersion chiller on this batch. I had A LOT more cold break material so maybe its just that the beer is clearer...

I'm at about 60 hours after pitching Notty at 60F. I have krausen and steady airlock activity, but the wort (or almost beer?) itself shows no visible signs of fermentation. No yeast clouding it up, no color change, no currents, no swirling show of trillions of hungry little beasts. I've never...

If it's possible to have enough phenols in a beer to harm you then I'm pretty sure my first dubbel would have killed me. WLP500 fermented at about 80F ambient. Tasted like rubbing alcohol and pepper...

Busted Blonde? Bombed Blonde? Biffed It Blonde?

I've only used Nottingham a few times, all within the last month, and it seems to take about 36hrs before any hint of a krausen begins to form. Don't worry.

Looks like that's right SumnerH. Guess I fell into the myth. http://articles.latimes.com/2009/sep/30/food/fo-beer30 Still don't get it. Of course some people drink pickle juice and eat placenta too...