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Brew what you want. It doesn't really matter what other people think.

Jagermeister?!? That crap tastes like cough syrup to me. I don't see why it's so popular.

Don't forget the lip gloss.

I just heard about this whole "icing" thing yesterday and from what I understand even Smirnoff thinks it's stupid.

I use table sugar almost every time I bottle with no off flavors or carbing problems.

Nope. Just grab a hold of it with the pliers and it slides right out.

That sounds pretty cool! Can you put up some pics of them?

I keep mine in a hyperbolic chamber with an AI brew monitor set to release just the right number of bottles for whatever I'm brewing at the time. It shoots them out like rockets and I catch them with my teeth!!! Oh, wait... I've already responded to this thread.

That's a krausen ring. Congratulations on your first brew. Now stop opening the thing and let it rest for three weeks, you damned n00b!!!!1!!!!11!!11one!;)

The widget? I take it out with some needle-nose pliers.

I just keep mine on the bottle tree. If I have excess, I put them in a box until I need them. Old twelve pack boxes work great for this.

Make a blow-off tube for your new batch and leave the air lock on your IPA. The blow off works under the same principle as an air lock but with more capacity. Take a piece of hose large enough to securely jam in the hole where your air lock would normally go. Take the other end and put it in a...

I think they are just a re-named kolsch or cream ale.

Use Guinness bottles. cut the label with a razor from top to bottom and the label comes right off. No soaking. Plus, the shape is sexy. ;)

North Country Malt Supply http://www.northcountrymalt.com/pages.php?pageid=34&menu=true

Don't dump it; drink it.

Nooooooooo!!!:eek:

Probably just old yeast.

If you are at the correct temp for your hydrometer, you must have had an overly fermentable wort. What was your recipe (including temps and steps?) It's possible that your hydrometer is inaccurate but I doubt it it would be THAT far off.

You can also use Malta Goya. Essentially, it's an un-hopped wort and can be found in the international foods aisle of many grocers. If you are freezing your yeast, there are a lot of things you need to consider to ensure the yeast remain viable and aren't killed by the freezing process. Check...