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1. 2 weeks min, month and a half max. 2. Depends on why I'm actually using it, dry hop, fruit addition, making, giant beer that needs ageing. 3. When I do bottle, first taste is no earlier than 10 days, and after that is dependant on the results of the first taste. It's all about learning...

1.010 could be your fg, if it stays there when you take at the very least another reading. Best to do 3 over the course of 3 days, when you get the same reading all 3 times then its your fg.

Signed up, good luck man.

hops are anti-bacterial, SP....thats how IPA came about....hop the crap out of it so it makes the journey from england to india with minimal spoilage...more hops = longer shelf life, less contamination...the anti bacterial properties combined with the alcohol of the beer makes it hard for...

He's not, seriously...My post count is so low because i've seen and read a metric crap ton of his posts...Revvy has helped my brewing so much and probably doesn't even know... :P but he did quote me once..and i felt validated that i knew something... but in all seriousness, he's heard it...

That would be fine, i use a 52 qt, and even for my smaller 5 gallon batches it does really well. The only thing i would suggest is to make sure you preheat the thing before doing your mash, it makes it a less of a hassle to hit your temps... and don't forget, mash in a little high to account...

Don't care where, when do you open and how much per night? I would go out of my way to stay at a place like that when possible!

Chocolate coffee RIS, starter is lookin good for it too. ::mug::

Tettnang, Halluertau, Willamet. All come with short versions built in.

Rogue's Shakespear Stout did it for me

At the least they have some interesting looking recipes.

Reusing yeast from a higher grav. beer for a high grav. beer is the only thing I would shy away from, I don't think you'll get any off flavors from a left hand milk stout clone. I would worry more about off flavors in repitching when using yeast from hoppier styles.

You should be fine, I would expect kind of a long lag time and a longer fermentation time with just one pack. Overall it should be ok, personally I would throw another in there before I see signs of fermentation, but if I missed that I would just let it go and not worry about it.

Use some star san in a spray bottle, spray into the jug after you pour what you need out, and spray the cap and close it up, shouldn't have anything growing on it then:mug:

its...so..CLEAN!!! :mug: Welcome to AG and enjoy!

This is what happens when you put a small brewery with high standards on cable network and give it a national show, demand soars above what they are comfortable with so they have to do something. I haven't looked but are these states the most recent ones added to their distribution, or are...

Make a starter, it should be fine.

Federal law is 100 gal. per person of legal drinking age per household up to 200 gal a year. Local law may differ, here in Ga. its 150 gal cap per year. Although I have never heard of anyone getting in trouble over the amount they brew.

Iv'e always thought of it as pre-pitching is hot side, post-pitching is cold side. So you can use all the copper gadgets you want while mashing, boiling transferring and cooling. Once you add yeast the copper is a no go. Least that's the way I understand it.

Heat capacity is not the issue, conductivity is. Adding grain will help the water hold the heat better.