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There are few ways to a woman's heart faster than financial security. It's only a fight if there's a gray area. Saving money is saving money, my friend. The fight you don't want to have with SWMBO is "which vice would you rather I have"...

This I could get behind as it would help to cool the wort way faster, so long as the can was sanitized prior to opening to limit external exposure. Hops (1 oz. at a time) go in at 60,15,5,1, and then dry hop

Who can say no to the Mighty Thor?

It is boiled, for a minimal amount of time and under greatly reduced pressure. This means that it does not get nearly as hot for nearly as long as a full brewing boil. This is true in that the wort will only be able to extract x concentration of hop acids and aromatics over time, so having a...

I've never read anything like that, but I've also never read anything refuting that claim, either. I can't figure why (scientifically) that might be the case unless you were reading about pre-hopped LME. If that were the case, than yes, later additions would be better for hoppiness. I would...

Why the two separate LME additions? I would add both at the beginning of the boil for two reasons: first, there are some components in extracts that you want to boil off (the debate about DMS in extracts not withstanding, extracts are not fully boiled but are concentrated under reduced pressure)...

Did you just purchase both smack packs? And if so, do you happen to know how old they were? I'm lucky in that enough people shop at my LHBS that the yeast is almost always super fresh, especially for common strains like the Cali ale. Given the high gravity of the ale, I assume you aerated very...

The fact that you're kegging and not bottling is a good start for keeping your beer delicious. I'd have warned against bottling since adding priming sugar invites whatever infection may have gotten in to readily reproduce, so force carbed is the way to go. As far as what to change, everyone...

Definitely not enough to kill the yeast. Some yeast may have been effected, but you always have to consider the loss of CO2 pressure when transferring to secondary. The CO2 build up was released, and through the transfer you also allowed the CO2 in solution to come out. This relieves some...

Not unless you over-primed the bottles or it's REALLY hot where you moved them to. I usually let my bottles condition at 60F for a few weeks. If I need them sooner, I'll keep them 65-70 before a day or two in the fridge. But as long as you had a nice, healthy fermentation and enough time in...

Double-posted, sorry!

I once racked a stout to my bottling bucket and left behind way too much deliciuos beer to just let it go to waste. I transferred the remaining half gallon into a sanitized growler, but since so little was left in the fermentor, I had to mouth-siphon since my autosiphon couldn't do the job...

Sounds like a problem I had, only on a much smaller and not nearly as dangerous of a scale. Your beer will be fine, any fermentable sugars left will still be available to be consumed in the bottle. The metabisulfate isn't nearly high enough concentration to prevent any more fermentation by the...

Yeah, that was the idea. I have a few "heavier" beers for a friends co-ed baby shower (if its gonna be co-ed, there better be booze) and wanted a homebrew for the light lager crowd. OG was a shy 1.038 and it fermented farther than I expected, but the malt flavor is still very prevalent so I...

You might be able to answer that question after all! Since you've got pots and burners big enough to handle a split-boil, you could try doing just that all the way through and compare it to a post-hot-break combo boil. Just an idea. Either way, innovative way to get to boil temps. I like it.

LOL, I seriously just started laughing at work. People are probably wondering what the heck I'm doing. Gotta love it. Punish it for punishing you. Hilarious.

Only problem is, this was a time-sensitive brew for an event. So either we're short beer or we serve up some unknown flavors. smack: I guess I'd rather dump it at the last minute than dump it and wonder what could have been! I bottled off secondary last night. It looked pretty good, almost...

Just the other day I was struck with a sudden idea to try a plum beer. Traditionally, when I'm suddenly struck with an idea, it's either fantastic or horrific. given that I've never even eaten a plum, I'm not sure which this may end up as. Anyway, I was curious what the end results were and...

I'm hoping the love of your hobby then traveled fuzzily to your brain! And don't forget, batches 2-24 are going to be just as fun and increasingly fantastic. Make a special recipe for 25!

Sarcasm FTW. Unless it happens. Then, I guess it's a good thing to be prepared. Being prepared FTW.