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What is the value of the inventory in a Homebrew Shop. Just curious but not the cost of shelving, fridge and such. Just the items for sale?

why not grap some pale malt and convert your oats before you boil. It should not that much a pound maybe. do a BIAB.

consider using some rye in your grain bill

Make me feel great to be a member of this forum, being able to read of your suscess. let us know when the next release will be.

Sending you 3 beers and the yeast. shipping next Monday. Sorry for the delay went on holiday. White top: “Raging Red Irish Red Ale” Light Body Irish Red Ale Made with Honey Bitterness 26 IBU Color 20 SRM Alcohol 5.8% Gold top: “Chimay Red Clone” A Belgian...

As been said; the yeast need time to work and clean this up. I would shake softly to rouse the yeast a bit. By softly I mean no splashing the wort, no opening the top, if in a bucket you could hold the handle and spin a little.

looks like a good deal

do you have a shop vac? scrub with HOT water and cleaner and suck up the water repeat. Also try borax.. whatever you use do a small test area to see it it changes color

if your life is anything like mine...I would recommend preparing, tilling, digging and planting now. If you have or can get the plants get them in the ground. Another thing if nextspring you wait until above 60 IMO you waited too long these roots are hardy get then in after groubg thaws.

I keep my carboy in a milk crate for protection.

truly awesome thread. "BEer STRONG" You're gonna go far, if you can do this you can do anything.

scob18, Update bottled the stout and will bottle the chimay red tomorrow. Never found time to brew the wheat or saison. I will send you a package next weekish, this will include a bottle of the 1581 yeast from the cake. I would guess this is second generation yeast and we could make a few...

go for it. There is a cider mill around me where he uses natural yeast from the apples and brett. Tasted decent.

Remember you must check your bag, you can not carry on.

I was amazed at the amount. The information on Wyeast site says this attenuates to 85%. I think I am getting every bit of that out of these little babies. I have not taken a reading because it is still bubbling. This is just a new experience for me really looking forward to drinking this. Next...

I have always been fish started when young. Last name Fisher first name Steve. So sfish 'Strange Fish Brew' would be the brewery and the beer I make would be fish brew.

Racked to secondary and saved the yeast, Wyeast 1581-PC. There seems to be a great amount of trud & yeast with this. Did you notice the same thing?

Would you tell us what brewery and the name of you beer?

Congrads. I would think there was something in the "rules of the contest" stating the brewing of your beer and how it would be published & sold. So would you kindly post here when the brew is available and where. I may drive up. If bottled would you grab me a 6 pack please?

Update: brewed the stout, a single batch, yesterday using the 1581 only. Stepped the starter up to 1 quart not the 2 as stated. Pitched at 63 deg., 9 hours later bubbles every count of 3. Looking good.