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Relax and let it go. Beer is tough to mess up once it's fermenting as long as you practice thorough sanitation, and I would say you're plenty sanitized!:D

I'll echo that, midwest cs rocks. I order most of what I need from them and though problems are few and far between, they're quick to fix any issue.

I picked a 5 gallon bucket of dent corn about a week and a half ago to use as an adjunct. I got busy and forgot about drying it until now. I just pulled the %bucket out and the corn has germinated. The sprouts are all between 1/4" and 3/4". I know that's a little long and my efficiency will...

Jesse was my first thought too! It was the "yo"

It should be fine. When the weather isn't too hot, I don't even have my yeast packed in ice. The great thing about wyeast is that you can just smack the pack and if it swells, you know it's viable. Make a starter and you'll be fine.

Nice to see fellow Pittsburghers brewing! I'm from the opposite side of the city, in Westmoreland county.

We can't buy everclear in PA and everclear is dope. I'm bummin yo. As far as adding more alcohol, add sugar, honey, maple syrup, molasses, brown sugar, corn syrup, dme, lme, fruit, malt, corn, oats, barley, wheat, or candy bars depending on the beer style.

oops, I missed the no pm part. I'll send an email... *hangs head in shame*

pm sent on the red baron capper and the faucet and shank

Absolutely pure water has a ph of 7, and is completely neutral. Distilled water and RO water, because of it's exposure to earths atmosphere, absorbs CO2 and becomes slightly acidic. Distilled and RO water has a PH of around 4-5. Softened water is exposed to salts and so becomes more of an...

I've always been comfortable with the standard lever style coupler. I've been a bartender for many years so it's what I'm used to, but I;ve also never had any problems with it in my homebrew setup.

Agreed. I guess I'm just lucky? enough to have an old enough fridge that "cool" is 55 degrees and "cold" is 30.

There are all kinds of temp controllers for a fridge or freezer. They are great for maintaining a consistent controlled temperature. The other option is less consistent but also works. Just leave a thermometer in the fridge and play with the built in temp controls until you get it where you...

I just tried this yeast for the first time in an oktoberfest. my og was 1.056, I fermented in a fridge at 50 degrees F until it was down to 1.020. I let it sit at 70 F for 48 hours, then lagered it in the fridge at 30 F for a month. I tapped it this past week and it was excellent.

Less hop aroma than last year. I was a little disappointed with last years for this reason. That said, other than their special batches, this is the only sam adams I consistently love.

I hate every saison I've ever tried but I love this beer (must not be very saison-y). I tried the victory last year: Great rosemary aroma and taste. Clean and refreshing.

I'm good for about a case every other week if you're interested also. I'm about 30 mins east of Pittsburgh, but I make frequent trips to south hills brewing and harbor freight in monroeville. I hate to throw them away, but I'm out of space.

Give it a go with a one gallon batch and see. Cider is cheap this time of year.

Wow, this thread is a zombie a couple of times over. I'm right by Greensburg, but that's still a 40 minute drive to Cal. I had a similar problem so I converted all of my friends to homebrewers!

I do this almost every time I brew. I double batch sparge VERY slowly and I typically do at least a 90 minute boil. These two things combined make it tough to fit everything into one day. I've waited a week after mashing before the boil and have never had any off flavors or problems. I just...