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I do my best. :D Didn't actually realize I had an actual insurance agent posting on my thread, sorry. It was nothing personal or really meaningful, more just my flippant way of expressing the fact that I'm not opening a new insurance policy right now.

OP HERE. Hi. This has turned into a fun discussion. I received my home test kit in the mail today from a company that was recommended as reliable and reputable. I'll be swabbing walls and sending the samples back in today. The police department called me back and they are going to provide...

Heh. I was just reading how to recognize a methlab here: http://www.forensic-applications.com/meth/recognition.html I match a lot of these warning signs myself as a homebrewer. Chemicals (Iodophor, Oxyclean, Star-San), propane tanks, rubber tubing, strange equipment and glassware, "jars"...

Thanks for advisement everybody. I'm still kind of at a loss on the insurance thing. Too many conflicting opinions on the homebrew board... I've got four full carboys right now. Moving all the bottled stuff won't be too bad, even though there's the better part of 18 batches still in bottles...

Definitely telling the health department. If this was a methlab then my abode is one giant carcinogenic cave. I wouldn't want to spend another day here. I also wouldn't want anybody else to live in the carcinogenic cave. It would also be the only way out of my lease and if a test comes back...

I would not only be released from my rental agreement, I'd be evicted immediately by the health department and they would seize all linens, clothing, etc. I'm afraid they woud seize the homebrew too. I'm saying previous tenants ran a meth lab here. There is remnants of what looks like kitty...

I just ordered the test kit. Does anybody have any experience with this? If it is contaminated, I've heard they'll basically evict me and confiscate clothing and bedding and other linens. Which would suck really really bad. But I'm more worried about all my beer and wine. Can I keep that...

krausen should start to fall back into ~6 gallons here today or tomorrow. 2661

But we don't get Bridgeport in Utah. I find lots of recipes online for Jubelale, which is one of my top three winter beers, but nothing for Ebenezer, which is my absolute favorite winter beer. Does anybody have any info on Ebenezer? It's been a year since I last tasted it. I think it was...

Mash was conducted by the brewer, who to my knowledge always mashes out at 167. We've had discussions about mash-out and sparge water temperatures before.

Brewday update for anybody that is curious about this project: so far this has gone very well. The 6 gallons of wort I brought home in my MLT clocked in at 1.061. This was wort that was just too low gravity for the brewer to keep in the RIS, but luckily I found a home for some of it. The...

AWESOME idea. I'll just take down my cooler MLT and fill that...I can get a little more wort for a slightly bigger batch this way too. I know the boil will kill anything, just didn't want to chance introducing sourness if I didn't have to during that time span. And yes, I've tasted bad...

The situation is this: a local brewer is letting me take a bucketful of second runnings off of an experimental impy stout (Hey, free high gravity, quality brew that I can tweak with adjuncts, hops, and yeast!). I'm afraid that by the time I collect these runnings and make it home, I won't have...

Any thoughts on the effects of an increase in time between the mash and the boil? I'll be transferring wort in a sealed bucket back to my own place and it could potentially be a few hours between mashout and the actual boil back home. Potentially lacto, etc, could start souring the wort before...

maybe i should stop by the LHBS on the way home from work and grab a second vial and just dump that vial along with the starter into my beer tonight. Or maybe I should sacrifice my sunday to brewing and kick up the DME dose tonight...

Doing my first high grav brew tonight, and so I also made my first ever yeast starter last night. English Old Ale with a target OG of 77. I'm afraid I did too little too late. Last night I boiled 1/2 cup DME in 2 cups of water, cooled, added a vial of WLP002 , covered with tin foil, and left...

I've read rave reviews of this yeast so I made sure to reserve two vials from the LHBS. I used one this past weekend in a low gravity Belgian Pale ale, a recipe I created from looking at a couple of recipes on this site. It's happily fermenting downstairs right now at 66 F. Because this yeast...

Nope. Haven't tried it. Haven't tried brewing with extract though either, because it's not very interesting to me. I like having complete control over the individual ingredients that go into my beer as well as how they get into my beer. I'm not saying you haven't made good beer using instant...

You don't need to buy any product to do this. This IS the best way to get coffee flavor into beer without also adding oils, acids, and tannins, but all you need to do is the day before you brew boil 2 cups water, cool it, put it in a sanitized vessel, and add crushed or coursely ground beans...

I don't have any desire to be a professional brewer either. I actually hate the conception that some of the local professional brewers around here have that because I'm a homebrewer, I wish I were good enough at it to be in their shoes and have their amazing job. Nope. It's a fun...