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Let's go with the irish red. I just brewed a California common (needs to go to secondary this weekend).

dirtymartini - are you really brewing over a RUG? you must not have a SWMBO. :D

Last year's winners are pretty damn good. I'd love the recipe for the "old ale." Picked up a 6er from the LHBS when I got my last set of ingredients, and still have to taste the boisenberry version. If I ever come up with a real winner on my own, I might enter...

They don't carry it at the couple of shops that I regularly frequent. Jaspers in Nashua NH, nor at Beer & Wine Hobby in Woburn MA. I found a store just south of Concord NH, but it's not worth it IMO. They just don't have much stock. (No 'by the pound' liquid extracts, minimal yeast...

It's not the water entering the bottles, but the heat & humidty of the environment. I use the power, it's much easier than the other methods. Clean bottles into the dishwasher, push the buttons, and hit start. Come back when done and bottle directly from the dishwasher. 8 or 9 batches so...

Copy, print, & bring to the guy at the store. Put the german equivalent for "show me" in front of the phrase above.

I've carbed both batches... One from real orchard bought pressed cider, one from grocery store juice. Both were also sweetened with 1# lactose (4gal for the first batch, 5 gal for the 2nd). SWMBO loves it, so all is well at the Butler brewery. :tank: :mug:

Even if you don't strain them, they'll drop to the bottom of the fermenter with the rest of the trub. Since you're brewing a wheat beer, it'll be cloudy anyway, so don't worry about them. Toss them in the boil, and watch for boilover after the additions. (Keep a squirt bottle with CLEAN...

Hmmm... into the freezer I guess for next season! :D mmmm... Homebrew & Venison. <drool>

I know you mean well, but as he's talking cups & pounds, I have to assume he's here with us backward colonials. :D Once we get the metric system, we'll be able to buy a 1Kg bag of anything... but right now, for sugar you get either 1 lb, 2lb, or 5lb. Most commonly 5lb from the supermarket...

You're not brewing fast enough... In my house, it's a matter of hours! :D

knights of Gambrinus, Where are you located? New England seems to have a fairly good supply of homebrew shops, though some of them are a little drive. Perhaps we can point you to another shop? Where is this shop that has this easyeast? If it's not too far, I might like to try some...

FYI, for a glass 6.5Gal carboy, the 1.25 OD tubing fits like a glove. While I have a mess on my basement floor, it certainly has served it's purpose. The "real" airlock will go back on this evening. It looks like the overflow of krausen has finally stopped. This is an Anchor steam clone...

I'm going to go on the assumption that the 6gal & 6.5gal are the same size. Thanks everyone! Brewhead, I like that design, but it's a bit more complicated than I'd like to go for.

Subject says it all... I had my first blowout this morning, and at lunch time (soon!) I need to go get some tubing for a blowoff tube. What size do I need for a standard 6.5gal carboy? (I forgot to measure this morning before I left for work)

Splenda, if you don't mind artificial sweeteners.

FWIW, I'm off to the LHBS (in about 2 minutes, once I'm done typing), with my "Clone Brews" book, to pick up ingredients for an Anchor Steam clone, to be brewed on Monday (Yea! President's day off!) It uses the California Common Lager yeast, which is apparently good to 65F or so. I'm at...

Watch it like a hawk. Don't cover the pot completely (or at all, if you can keep a rolling boil without the cover). Keep the aforementioned spray bottle at hand. Reduce heat at malt & hop additions. And... Use a BIG pot. I use a 5gal kettle for 2.5 Gal boils. I still have to watch it at...

I did with WLP775 English Cider Yeast. Fermentation kicked off in about an hour. It's still plugging away 3 weeks later. But, for a dry yeast, the $.99 is pretty cheap to start over.

Due to the low temps of my basement this winter (actually this February, as most of Dec/Jan was so warm) has taken it's toll on the production speed of the ButlerCo Brewery. I'm averaging 3-4 weeks for primary ferment... but I'm not worried... it'll just make better beer! As said above...