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Growlers are usually filled with already carbed beer....but I've seen some that I swear were bottle carbed so I can't tell you one way or the other. With the large bottom surface area I'd say don't do it unless you know it's a sturdy bottle. A few psi x a big bottom = boom if you're not...

Systems Admin...aka Computer geek.

I've read that thread and he hits on some of my questions, but I still have to wonder how Rochefort in particular can bottle in a week and have it ready in 3..and they bottle condition. In the podcast he specifically said the 10 was ready in 3 weeks! No filtering, no force carbing, just old...

I've found a use for the kids. Kid #1 places the caps on the bottles. Kid #2 pulls empties from the box and lines them up for me to fill. In the process I've probably taught them more about organic chemistry than they will ever learn in a classroom ;P They love to watch the yeast "fart"...

I was thinking that too until I saw and heard and read about how many of the Trappist beers are made....granted it's clean...as in spotless, but they don't even attempt to limit Oxygen exposure when transferring hot wort. I'm sure that the yeast is dialed into the beer they make, but hell...

I've been doing a lot of research lately into the process of making beer and one thing I've found is that "comercial" brewers don't do a long primary in general. Now I can see this in a normal beer, but I listened to a podcast where this guy toured Rochefort and he says they bottle after a...

I think it's up for debate. I listened to a podcast from someone who toured Rochefort that they use a small amount, but I've also read from other sources that they deny using any. There is also a quote from the head Brewer at Rochefort in "Brew Like a Monk" where he says they use coriander but...

Dude, she just spent at least 40 bucks on you in booze...I think she wants to get in your pants ;)

I listened to a podcast on the brewing network a few days ago. It was John Palmer, Jamil Zainechef (or how ever you spell it) and Dr. Charles Bamforth who apparently knows his stuff when it comes to beer and beer chemistry. One of the topics was hot side aeration and basically he said don't...

If you think that Kraft cannot dictate what is on the shelf at your local store you are naive. I agree that the "system" can make it difficult to get beer on the shelf but it is not impossible. The bottom line is if the retailers think it will sell..they will carry it. If bcould get Leffe...

I just watched the segment on shelf space..and I'm wondering who paid who off to get Carolina Blonde eye level shelf space in Food Lion...I'm not saying they don't have a point because they do. The big guys have ways to ensure that their products are on the shelf...but why is Carolina Blonde...

Brats in beer + Superbowl?

I'm watching it now. I do not doubt that they have the power to dictate shelf space...but how is this different than any other producer? I'm not defending them I'm just saying how is this different than say Kraft saying if you carry brand X you'll pay more for our product or you can't carry...

What's the type of beer? Is it an irish ale, english ale? Not that I can help on that but if you can tell us the style someone here can tell you where the temps should be....I'm going to guess somewhere around 65-68F

80 is a bit warm I think, but I'm sure someone else will chime in on that. It should still make beer though. As for your other question, if you pitched at 80 and stored in the 60's, unless fermentation has started you will get "suck back" in the airlock. It's sealed up, now it cools down...

It depends on the yeast from what I gather. Also, some here have said that the stick on thermometer can read lower than the actual wort temp...but (putting my flame suit on now), I listened to a podcast from Jamil Z that basically said that was complete bs. He done testing and cited testing...

Got it in my instant queue. I'll go ahead and say thought that I don't see BMC as evil (haven't seen the flick yet). BMC sells what we will buy in massive quantities. Granted it's not the best beer, but it's also something that very few of us could make if we wanted to. The majority of their...

It's a tripel. I want it to have a hint of citrus. I think I found my answer with google though. Looks like this yeast gives a light citrus character at the low end and gets fruitier as temps rise so I'll try to hold at 68.

Why is that? JZ said in the same podcast that he starts at 64 and holds it there until it gets going good and then lets it gradually rise to 70 I think...anyway how would a late sugar addition hinder temp control? If anything I'd think it would help...sort of like not having as much fuel in...

Well, she's cooking. I brewed Sunday. I took some of the dme and made a 2 liter "coke bottle" starter with one of the yeast packs first thing in the morning. Once everything was done (about 8 hours later, didin't brew until after lunch) I pitched both the starter and my other pack into 5...