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Yeah I never installed that one I had an extra one laying around. I tried drying the bund in there now and the neck of the carboy we will see what happens. Thanks for the help

I pushed it in as far as I can without pushing it down the next of the carboy and it works it's way out. I did take one other bung and sprayed it with some hairspray and letting it dry to be tacky we will see if that works

The bung on my carboy keeps working It's way out. Any ideas on how to make it stay? Worried about infections but it's pretty active at the moment so I don't think much air will make it in before I can find a solution

This is after 32 hours from pitching yeast. I'm talking about the darker yeasty looking patch on top of the krausen. It looks fine but also would like confirmation.

How did sparking go? Did you add rice hulls. And how much

I was brewing a couple batches I beer this weekend and had some odds and end grains and hop and some yeast that I save from my IPA I just racked into secondary. With thought how cool would it be to do a "garbage brew" and throw whatever we had laying around. While entering the ingredients into...

Ah I see your recipe over here now haha what was your yeast selection.

Oh ok beer smith has galaxy listed as a buttering hop.

Haha I hope yours is delicious as well my Sir!! I just racked my IPA into secondary last night and dry hopped with 2 oz of citra. After taking FG I tasted the wort and OMFG it's so delicious and not even done. I can't wait for this one to be done

The recipe looks good though I would have done the hop schedule differently. Simcoe and galaxy are buttering hops so I would have added those at your 30-60min additions and all the citra from 15min-flameout

He is a previous home brewer home self and I did remind him of the of the sugars fermenting out compared to lactose. Thank you though I will look into whitbread

I brewed this this Monday! It's been chugging hard ever since just a cpl hours after pitching the yeast and in surprised to with wisconsin getting hit hard with a -42 degree weather I could get my home warmer then 55-60 with it being so cold. Now it's a touch warmer and sitting at 65. The smells...

I am working on a partial mash/extract recipe this week.

Let me clarify a little bit better than I did in the first post. My buddy wants a rootbeer stout and wants it to finish sweet, at least sweeter then normal. I told him sweetening with lactose would be his best bet but for some reason wants to use sugars already in the batch. Is there a yeast...

My friend has asked me to make him a rootbeer stout. Other than lactose is the a yeast that would finish out a little mor sweet then normal? This will be an extract recipe using some specially grains. Or would a standard stout yeast like wyeast 1084 work just fine. Thanks for the help.

Great thanks all for the input this is a start do you think it necessary to have two 120 elements in the liquor tun consider the highest temps you would try to achieve in it would be 170 F?

I did a search and really didn't find a lot Of info. Is it possible to build a brew house similar to that described on electricbrewery.com using on 120 volts? I would only be using 10-15 gallon kettles to brew 5 gallon batches. Are there any resource on 120 volt systems that I am finding?

Most of them come with a garden hose fitting. You need to buy a faucet to garden hose adapter. Most hbs sell them or they can be found at hardware stores in plumbing

I have been formulating my own recipe and will be brewing it this Monday. Any suggestions on how much cold steeped coffee per 5 gallons I was thinking of adding it as a dry hop addition for the last 7 days

I'm ditching all challenger hops in favor of an additional 1oz of citra at 20 min and 2oz at dry hopping and 1 oz of progress at flame out