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That looks great in the pic, congrats! I also like to buy a six pack here and there to: 1) let my own condition longer, 2) save the bottles.

Shoot, I just pitched a wyeast 1056 smack pack yesterday into an OG 1056 ale. I'm holding it at 64 degrees and crossing my fingers even more than usual now. I poured the wort through a strainer and got lots of nice oxygen and it's off and running so far. Hopefully those yeast are getting nice...

Update! Yesterday I made this brew and it came out looking great with an OG of 1056 for 5 gallons. I'm excited to try this one, as it was my first non-extract only brew. It was also the first time using my brew pot and such. Turns out my electric stovetop range can get 3 gallons to a rolling...

I've only done 2 batches in my plastic fermenter and it smells quite strongly already. And thats with some long soaks in oxiclean free. Just one of those things it seems.

I would recommend getting a simple digital kitchen scale and go by weights too, instead of by dry measures. In baking you learn pretty fast that humidity can really screw up careful measurements by volume with fine ground things like flours and powdery sugars, so eventually weighing wins out...

I'm in a similar boat. My plan is to just pick up another fermenter. I figure that once you have siphoning and bottling equipment, you're all set to just add another fermenting vessel whenever. Just keep emptying bottles along the way somehow. :tank: I think those kind of instructions just...

Ah, thanks Tinga. Sounds good to me! I'm a newbie and had only read that US saaz was quite a bit more bitter than the original Czech saaz. I dont really have a palate developed for comparisons anyway, which is why I wanted to ask the board for help. Thanks again.

Cool, thanks for that input. I'll definitely hold off on the extra sugar, and the hop changes make sense to me. I'm a big Futurama fan by the way. According to some DVD commentary, some of the writers brewed some beer in the office during it's first run. The commentary track for the episode The...

I have some ingredients and would like to brew this weekend with no possibility to add or substitute prior to that. 1 lb cara 20L 3 lb. plain amber DME 3.75lb Coopers Real Ale extract 1 oz US Saaz hops 1 oz US Saaz hops wyeast 1056 I'd searched this up online somewhere as a viable...

You maniac, you blew it all to hell! :mug:

I'm a newb, but I think it's called chill haze. I did a quick search and found some advising that longer cold storage should reduce it. One suggested using a ceramic mug, hehe.

Clean up as usual, ignore it as long as you can. Eventually, at long last, your girlfriend will dissipate. You see what I did there? :mug:

Well, this thread helps me because I have in my fridge some wyeast 1056 that I had planned to simply smack it and add it to my next batch. I still do unless strongly compelled to do otherwise(?). If I'd read this a week or so ago, I'd have gotten the dry. I'm not ready to get into banking...

Congrats! :tank:

For my data I just punched in, the difference between wanting 2.5% Co2 and 2.8% Co2 for my 6 gallon batch is almost a full ounce of corn sugar. For 2.5% it calls for 5.36 ounces For 2.8% it calls for 6.33 ounces What I actually used was 6 ounces (weighed). So hope it should work well...

I bottled yesterday for only the second time, but the first time priming the whole batch. Mine was a 6 gallon batch, so I used 6 ounces, by weight, of corn sugar. I did a lot of reading around and basically the standard 4.5 or 5 ounces for a 5 US gallon batch seems to be designed to achieve a...

Yeah once it's cold, you're going to be extra pleased :D I had one from my first batch last night that I bottled a few weeks ago and it was awesome. This weekend I bottle batch #2 and hopefully boil up my first batch using real grains and hops and not just pre-hopped extracts. Very exciting...

I've had that exact Taylor model for years and years and it only recently stopped working. So thanks for the link because I need another for cooking too. Ordered one of these to have a good benchmark: http://www.midwestsupplies.com/12-laboratory-thermometer.html

It'd only take a couple hours in the morning hot sun on *my* porch to roast anything in a closed box :) Massive southern exposure always heats up the front to the melting point, lol. I put in an order from midwest on monday which includes yeast. Havent gotten the ship confirmation yet, but I...

Oh my. I hope you contacted them so they can pull any before others purchase. yikes. I dont know what it is, hopefully others can help.