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Also: welcome to the boards!

You're fine.

:off::off::off: That said, go here: www.howtobrew.com

Pull a sample (you need a thief) and float the hydrometer in it, read only the scale with the smallest gradations (the biggest numbers). It'll read a number like 43 or 15, and add "1.0" in front of it, to get gravities like 1.043 or 1.015. If you're brave and there's no krausen in the way...

You are my hero. What's the batch size at Naked City? EDIT: I now notice a home in the background, and remembered that you're still setting up the brewery space. Question withdrawn; you're still my hero.

Basic points I think are the right ones to emphasise. I might order them a bit differently: 1. Don't Panic. 2. Clean and sanitise things that will touch cooled wort or beer. 3. Control your temperatures. 4. Oxygenate your wort. 5. Pitch enough viable yeast (order could be switched with 4 . . .)...

Craft beer is $2-$5 per 12oz., median prices, here. EDIT: Yes, I know I'm not saving money, but the possibility of good beer (then beyond my budget) got me interested, and an obsession with brewing took hold.

Here's some of the things my mom (I know, I know) is picking me up from that same store: surly surly surly oak aged yeti imperial stout old rasputin beer geek breakfast rochefort 10 st bernardus 12 bourbon county stout surly

When I say "ultra-traditional", I mean it in the twentieth century, CAMRA-celebrated sense of a small brewery using reharvested yeast to produce unfiltered, cask-conditioned, beer-engine-served real ale. We're not talking about seventeenth century intire butt beer, or fifteenth century gruit...

I'll see if I can muster the will to split it (probably three and three if I did). If I do, I'll do half in an Ale Pail with agitation, and half normally in a 5G carboy. If not, it'll all go in an open ale pail with cheesecloth. Apparently this guy's yeast is pretty dirty, and his beers are good...

Sure. Do we have a team name/number yet?

I'd imagine it might. Ringwood I believe is a town in Hampshire, and the yeast strain (popular in atlantic brewpubs) is supposed to have originated there.

Barley malt? I bet I could make a beer from barley malt! There's probably some culture out there that's done it.:p

Unless your next batch is of distilled water, I really wouldn't worry. Think of the vast amount of beer that's going to be in there; really, whatever flavour there is will entirely obliterate the few ppm of Willamette residue you're likely to get. It'll be much less than the residual aromatics...

Or a Smirnoff Ice drinker. It could go either way.

I wouldn't bother with the secondary. If your OG was under 1.060, and you've roughly hit your FG, you're good to bottle anytime. No hurry though, the yeast won't mind a chance to clean up. You could leave it in primary another couple weeks without ill effect. Mine was in primary for about three...

I'm getting some Ringwood yeast from an ultra-traditional english-style real ale brewery on Friday. The brewmaster came out to give me a detailed rundown on what to do to make this finicky yeast do its magic for me. Some of the techniques he talked about were unorthodox (heretical!) from a...

You are a hero, sir. Did you crush your own grain, or did you manage to get ~80% with your LHBS crush? Also, holy cow you're ambitious to decoct your first AG, and succeed. Fantastic. How on earth are you going to top that?

Whoa now - is much anger in this one. You need to realise that the majority of those around here, while they might not have unlimited space and resources, generally have a house and a reasonable job. We starving students etc are the minority. It is not extravagant or condescending for them to...

I started a brew in the rain last night - gave up, just heated the wort enough to pasteurise it then left it in the kettle overnight and did the boil today (decent weather). Seems not to have hurt it.