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Do you still have in primary?, if so bring the temperature up to around 60* and consider transferring it and let your siphon tube go all the way down to the bottom of the fermentor so it can suck up some of the yeast. That will re-suspend your yeasts that may be laying there dormant. Leave it @...

Mix them together post-boil by pouring them back and forth between carboys a couple of times. That will nicely aerate your batch at the same time. If your sanitation is up to par there shouldn't be any problem with infections and such. There really isnt much need to be gentle with your wort...

Drink it of course! Your not thinking of dumping in the sink were you?

whole grain stays fresh for quite a while when stored correctly and if by "fresh" you mean stored in a grain bin for month(s), bagged and shipped to a distributor, then stored a little bit longer, then bought by your LHBS shipped again and stored there until you can along and bought it and took...

I had an old therma-rest pad laying around that seems to work just fine :mug:

Hot foot belgian ale ? Slippery hand ale ? :D

uhhhh Ok I got lost somewhere on that part first time through reading the thread I understand now :rockin: I'm going to be brewing a heavy stout soon once I keg the batch i have going now ...sounds like an ideal beer to test this technique out on

I stirred the heck out of my wort while I had the chiller in place and am cooling the wort down ...10 minutes or so of vigorous stirring on my last batch of brew created some awesome amount of krasuing and no doubt some very happy yeasties. I typically stir the wort while I am chilling it...

certainly sounds like fly sparging to me...nothing hybrid about it... just a different way of getting hot water into your mash tun I've been doing fly sparging this way since I began AG brewing for lack of a three tier setup or a pump (I refer to it as my two tier setup :D ) This may also be...

the pet barrier thing has be recommended to me by a couple of people since we just got rid of our two 'ninja' dogs (one of which we had since a pup... was goin on 4 yrs.) for digging and running loose. I tried the "cheap" chicken wire thing and they just tore a hole through it once and found a...

My wife and I watched the episode of Bear in Alaska a few weeks ago where he catches a salmon and takes a big a$$ bite out of the side of the fish after clubbing it a couple of times to kill it and he carries a knife with him :confused: ....then a bit later he purposely capsizes a skiff and...

Anything else I should know about this recipe I'm going to give it a whirl going to pick up the stuff today and cook it up later in the week and pitch it onto a ale yeast cake when I transfer last weeks brew. any thoughts for substutions on the hops in case they may not have that...

its about a 10 minute or so drive from the airport to downtown where there 3 brew pubs within walking (stumbling?) distance of each other practically. Its almost hard to keep track of all the new craft breweries opening or rumored to be opening these days up here...its a big state :rockin:

I pretty much switched to pails for primary fermenters because of the ease of clean up (krasuen residue is a pain to scrub out of a carboy compared to a pail I don't care who you are) I save the glass carboys for secondary fermentors now How much O2 is going to permeate into my bucket in 7-10...

I've used them before ( not for beer though) they will burn up rather quickly if you let them run dry at all...or even if you don't run them dry. I've bought and thrown away about six of those suckers. In my experience they aren't built to last very long hence the low price, I will say they...

Thanks for the replies thus far the idea of starting up a "club" I admit might be slightly self serving ( group buys and such) but in reality it goes a bit further than that. I see all benefits at this point in time for at least TRYING to launch a club whether it takes off and becomes its own...

they're all good :mug: there are more micro brews per capita than anywhere else in the country in Alaska I read once :D by interior Alaska you mean Fairbanks there is The Silver Gulch brewery there a half dozen breweries/ brew pubs in Anchorage one in Wasilla one in Kenai...

I'm thinking of starting up a brew club...and I mean a club in the looses sense of the word. I'm not terribly interested in managing a club per say, but I would like to be more involved with local brewers. I am calling it a club as a way to advertise myself & homebrewing locally to get...

lets make some Apfelwein shaken, not stirred Crap, fresh out of air locks...this will do for tonight Home, sweet home for the next month cheers! found these one gal jugs of organic unfiltered apple juice at the local grocery chain a while back they are alittle spendy if you just wanted...

I just got done brewing a huge batch of mead (my first) and now I would like to tackle brewing a barley wine to flex my fledgling brewing skills. I tried a search but came up with no direct hits relating to barley wines so help! :tank: