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I've been using my bottle of Starsan for years. And I always use tap water. The thing is I haven't brewed in almost 3 years now and got the itch to start again in retirement. Maybe I'll buy a fresh bottle, and a few other fresh things, like some new buckets and tubing and such. These things...

I use a spray bottle of Starsan to kill ants! Very effective and can spray it on anything, but usually it is the kitchen counters. For brewing I always just kept a 5g bucket half full and threw the equipment in.

This is my go-to pilsner recipe. I don't sweat the details except the temps. NYC water, whichever versions of the grain bill the LHBS has, Bohemian Pilsner yeast. I start the fermentation at 45 and bring it up to 50 a day at a time and leave it there until finished. D-rest even if it doesn't...

put the new one together today, just swapped the wire and it seems to be working fine. Don't know what happened to the old one.

My Italian girlfriend, coincidentally named Alessia, is much better. ;)

Yesterday I was pouring some beer and set the glass down on the top of the mini fridge I use for my keg. The controller sits on top of the fridge too, and the beer foamed up and over. Figuring I didn't want to get the electrical box wet, I picked it up, but then dropped it a few inches. The...

They have to get it to you somehow.

A little late to this party, but I mostly agree with Sparger. The only difference is that I bought a largish dorm fridge. It is fermenting my lager as I type this, and will also hold the keg when it is done. I still have all the parts, didn't permanently modify anything, and will serve as a...

I'd think the grains would go stale, the hops would be dead, and the LME would be a bit funky, but otherwise you'll be OK;) It'll be beer in the end.

Drywall. Ugh. Never again. Just a small section but it is still a PITA. At least it is a good excuse to drink beer. And to keep it based in the forum, I tested my Pilsner after I did the last seam taping. It came in at 1.006, bone dry.

So I took a reading on Thursday, day 10, and it came in at 1.016, and tasted a bit sweet. OG was 1.054. I decided it was time for the D-rest so I turned the temp up to 60. Fermentation took off again. Today, Saturday, I took another reading and it was at 1.006, and this time it tasted bone...

I actually set up the temp 2 degrees yesterday to 49, and now this morning it is more active again. I guess the answer to my own question is yes. I'll take a reading once the bubbling stops. It is good to experiment, but without any control samples, I can't really draw any conclusions. In...

I set it up a degree, I'll do another tomw and see what happens. I'm hoping to have it in the keg by this weekend to lager and carbonate. This is my "Marathon Madness Lager" that needs to be ready to drink on November 7th!

I'd say take measurements over the next few days and see if the gravity drops some more. Maybe stir up the yeast a bit too with a sanitized racking cane. In any case, once you get the gravity down a bit more you will have beer, maybe not the exact flavor profile you were shooting for, but you...

I pitched my lager a week ago, after putting both the 2 Liter starter and the wort into my 45f fridge. I left it at 45 for a day, turned to 46 for another day, then 47, where it sits now for 5 days. It is still fermenting nicely. I left all of the trub behind in the first carboy after letting...

Once I went with BIAB I couldn't figure out why I would want to go with a 3 tier system as long as I did 5 gallon batches. Anything larger though gets really heavy and unwieldy to lift.

When I switched to all grain even my bad batches were better than some of my good extract batches. There are a lot of factors that went with this though. I switched to kegging, I bought a large enough kettle to do full boil, I started to do yeast starters every time, I bought a fermentation...

26 hours later and the other carboy reads 1.010. I have twin 3 gallon Better Bottles that fit squarely in my fridge. I try to pitch both evenly with the same amount of yeast. Tomorrow I'll check the other in the morning and see if it has dropped as well. If it has I'll cold crash and keep it...

Lagers just do different things than ales. You are seeing active fermentation, not a chemical reaction. Take readings on successive days and when they stop moving you are done. Taste your sample too, if they are sweet you are not done. My lager is 2 weeks in and still active. At 2 weeks+...

I put my starters back on the stir plate to loosen the cake up after I've decanted. This has the same effect.