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Someone here on HBT once wrote: "Saying you are homebrewing to save money on beer is a lot like saying you bought a boat to save money on fish." Truer words were never spoken.

+5 Saison +5 Grand Cru +5 APA +5 Belgian Wit 8679 + 20 = 8699

Ummm, like that's going to happen. :-) After getting everything the way I liked it for stove-top brewing, I decided to pursue full boils - and that means moving outside. So.... My dual-propane outdoor burner set from King Kooker showed up last week. Hey, if I have two burners I might as well...

Congrats on making beer! Mmmmm, fresh, tasty, beer. Get started on the next batch, trust everyone when they tell you it will be gone before you know it! Which reminds me, I need to bottle 20 gallons before Saturday, because I have another 20 to brew.

My advice: Use the 6 gallon BB's for primaries and the 5 gallon BB's for secondaries. You want the extra headspace on your primaries and the process of fermentation will push out any O2. Not so with the secondaries.

But that takes all the fun out of it. :rockin:

The biggest issue you're going to run in to at 170 degrees is underutilization of your hops. Hop oils, which you're hoping to infuse in to your wort as they provide the alpha acid that you're looking to bitter your beer with, are only slightly soluble in water. However, when you boil your...

You certainly can. Sanitize a probe and run it in the vessel and resist the urge to monkey with it. I just settle for a stick on LCD strip and assume that it is +3 to +5 degrees F inside while fermenting, fermentation being an exothermic process and all. I also keep a digital thermometer...

Hmmm, the good Rev must be out rapturing someone at the moment... I wouldn't worry too much about the temperature not being uniform along the entire surface of the fermenter - it's going to be fairly negligable, and short of building your own glycol cooled vessels, kind of difficult to...

My girlfriend already hates everyone here and she's never met them. You get used to it. :) The question I get every time I come up with something new for the homebrew set up is, "Where is it's home going to be when you're not brewing?" She's going to freak when she sees the King Kooker twin...

Define "Extract Twang" slang 1) Term used by EAC all-grain brewers who feel that if you're not making all-grain you're not actually making beer. These are likely the same people who tell you that if it isn't a manual transmission car you're not really driving; you're just steering. 2)...

An adventageous culling from the shallow end of the beer advice gene pool? :-) For the OP: Seriously though, listen to what everyone is telling you: while the airlock can be used as a decent gauge to tell you that fermentation is taking place. It isn't infallible and it doesn't tell you...

Isn't it pointless to homebrew a beer that you're going to throw up? :-)

Don't worry, they don't drink much. :p

At $1 / bag - it's probably still a deal at double the price.

In a couple of months you won't. Or at least, not about the little stuff. Congrats on what sounds like a successful first brew day! :mug:

Like everyone said, if you have an airlock or a blowoff rig, then close the rid, if you don't leave it loose. As the yeast do their thing, they're going to produce a good deal of CO2. As the CO2 builds up, it's going to 1) displace the O2 out of the bucket and 2) form a cushion over the top of...

Agreed. If I kept having a problem only with the products I purchased from store x, I think I'd stop using store x.

Wow, what a great idea. Being the lazy guy i am, I'm definately going to have to try that.

Start your 2nd beer right now. Best advice I received on here. That 6 weeks from start to "almost ready to drink" is a long road. Then when you find out that some of your beers are hitting their peak 3 or 4 months out, you'll really want to get that pipeline full. Ask me how I know. I've...