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I love SN bottles! Stubbies rule! They fit much better in my "beer fridge", a small dorm fridge.

Ain't nothing wrong with extract. I'm sure most can say they have had some great beers that were extract brews!

Hrm... Thinking of keeping a cooler full of PBW in the car...

I have to agree, from talking with the LHBS and some other people they were suggesting a BU:GU ratio of .5-.8for a Belma SMaSH. It would allow the malt and Belma to shine. Here is the recipe for my Belma/Motueka Pale which is rather tasty and definetly has the Belma character shining...

An update after bottling: So I cracked open a short bottle to check carbonation and this will need some more time in the bottle before it is fully ready. It tasted amazing though! It has a strong malt backbone that is rounded out nicely by a citrus and earthy pepper aroma/flavor. The...

Wasn't able to pull a double brew this past weekend so I'm going to have to pull one this weekend. Planning on another go at my American wheat utilizing saaz and cascade. Still not sure what the second will be, either deception cream stout or a White IPA with some Corriander and orange peel to...

I'd say try a saison yeast. You'll get some belgian funk but who knows it might come out great. Tried my friends pale ale that he did with 8# pale some crystal and 1# wheat with a saison yeast. Real light hops, about 20-30ibus total. Was tasty and dry.

Thank you for weighing in on this! This going to probably help solve the issues that I have had when I have been bottling!

For a cheap(er) way to keep your fermentation cool you could use a swamp cooler. The other option is to use a temp-controlled fermentation chamber. I have to deal with constant high temps in Hawaii so I went with a chest freezer off CL. Your other option is to try out a saison yeast. I have...

Ah, I see. That seems to make sense! Thanks!

Normally if you talk with the bartender and explain that you homebrew and aren't making broken bottle knives, they are cool with it. At least in my experiences. Hell sometimes I even get a whole garbage bag full of various empties!

Oh snap, that might account for my first few bottles being geysers. Good to know. I have been carbing at ambient temp in my basement (which hovers around 75) almost all the time except for when the outside temp breaks 85. Thanks for the info! Do you think I should move my bottle carbing to...

I am using both BeerSmith2 and iBrewMaster2 currently and both have bottle carbing calculators. I understand everything there BUT the temp input. What temp is this supposed to be? The temperature of the beer when adding priming sugar? The temp I'll be carbing at? Any input would be helpful!

I'll be cracking open my Bemla/Motueka pale ale this weekend. Tasting the sample for gravity when bottling was a joy. It was extremely guava like and not so much strawberry or melon. Here is my hop bill: Hops Amount IBU's Name Time AA % 0.40 ozs 14.67 Motueka 60 mins 7.50 0.10 ozs 4.25...

Primary: Nut in Yo Brown Eye (Nut Brown Ale) using US-05 at 65F. Secondary: Saison De La Maison Wong (Corriander and Bitter Orange Peel saison) with WLP0566 at ambient temps; about 74-82F

Thinking of doing a double brew day: a remake of my Basement Wheat and NCBeernut's Deception Cream Stout.

Got to give some to the gods!

Living in Hawaii I have to battle year round 70+ tap water. My method around this currently is to use a pre chiller. I don't dunk the pre-chiller into my ice bath until I hit the 90's though. Then it is all about moving both the pre chiller and the IC. I've been able to cool my wort in about...

Gonna be brewing "nut in your brown eye", a brown ale I tried to brew last weekend but got rained out on two of my days off :(. Might also be re-brewing my "Basement Wheat" because it is rather popular!

"Now where'd I put that six pack of homebrew to age, so that I couldn't find it?!" When the pipeline goes dry...