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Did 5 about 2 months ago. Someone came in like a thief in the night and stole all the bottles... or something like that. We definately have to make it again. 1773.75 + 5 = 1778.75

:off: I started with a swiffer, which did just made a mess. After a few moments of swearing, I just stood on a chair with a blue "no scratch" sponge and did it the old fashioned way. :)

Doh... that's what I get for skimming the thread while talking on the phone. :rolleyes:

That's all well and good once it comes time to store your beery-goodness. But if you store it cold before it bottle conditions, it'll take a lifetime before that beer carbonates. I noticed a difference between storing my bottles at 65 degrees for 4 weeks versus 72 degrees for 3 weeks.

I did their tripple and I've been happy with the results. Tastes like I suspected. +100 on the blowoff hose. I used a 3/8" inch hose and it clogged and much fun ceiling mopping ensued.

There, I fixed that quote for you. :D

5 gal of Belgian Wit 5 gal of Summer Wheat 5 gal of Orange Honey Hefe 5 gal of Blueberry Ale 10,262 + 20 = 10,282

Truer words were never spoken...

It is fine. I usually take my liquid yeast out of the fridge the night before I brew so it has time to warm up closer to that 70 degree bath it will be jumping in to.

No, but you will be mopping your ceiling.

I see a YouTube series in the future. "Will it ferment?" Sure, it isn't as sexy as a blender and shotgun shells, but will it ferment? That is the question! (Will It Blend? | Presented By Blendtec)

Be careful which bottle you get. "Oh that? Don't worry about that, that's a protein haze." :p Or call it Schlitz... Diminished Expectations: The Stupidest Business Decisions in History.

Oh sure, NOW you tell me that part of the story. :D It will bulk age in the keg. If you're curious, keg it and try it every couple of weeks and find out when you like it. :rockin:

Yes, my argument is horribly flawed. How do I possibly live with my bad self? Silly me for thinking it is foolish to advocate people boil their grains for all that yummy, yummy tannin extraction. :rolleyes:

Hey guys, I missed this thread since I don't always pop in the to the general beer discussion forum as much as I'd like - but I just wanted to say awesome idea, hope it comes out great. :mug: Oh... and you didn't reach out to Craigtube and ask him to record a spot? :D

:off: Hate me, too. North Royalton is still closer to Crocker Park than Norwalk. Although, you do have a lovely virus. :mug:

I think what concerns people is that by showing Joe Sixpack some simple yet flawed method to make off-flavored beer, it has the potential to turn people off to the hobby and to reinforce the prevailing stereotype that homebrew tastes like crap. (By the way, fusel hooch also apparently makes you...

Actually, it was probably made up by someone who tasted it along the way and figured out that after 5 weeks or so, it tasted so much better than it did after week 1. You have to let that sucker clear and let the yeast clean up some of those byproducts that you don't want in your finished beer...

UV light is your enemy. Care to guess what make those flourescent lights in the store flouresce? Almost all of the UV is absorbed in the process, but they do emit a small amount. Some research indicates 8 hours under flourescent lights equals about one minute of direct sunlight. While that...

Something to keep in mind here - you have two different, unrelated issues. The scorching of the extract isn't related to boiling more water than you originally planned one. So, let's start with the water. Boil as large a volume as you can. It will improve your hop utilization, it will...