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All bottled up and labeled too! Didn't include the other case I got but you get the just. I'm wanting to crack one open its conditioning nice!

Different restaraunts different times years apart but yes sad but true! Oh and the restaraunts were a seafood and a steak house

And thank you slymtonone also!

More of an anoyance I guess it ranks up there with reeking of perfume or cologne

Thank you Yooper for the quick response will do!

Hate it when I'm sitting in a restaurant just getting my dinner and some a** walks by reaking of Ben gay and sits behind me!

I have it lagering at 35 - 40 degree Fahrenheit just wondering when I go to bottle should it stay this cool throughout the procedure? Temp at Bottleing will be slightly higher after Transfering it to bottling bucket of coarse, but just wondering about temp and the priming sugar addition any...

Lmao sniffing the airlock - that's a good sign that you'll be around the forum and this hobby for a long time! Welcome to the forum and hobby! Enjoy the ride. Got an all grain Oktoberfest laudering, looking to bottle with in the next couple weeks, another one on deck along with an Oatmeal stout...

Yea right, then you'll be looking for a place:p

Mouse malt lol oh we home brewers come across some strange situations don't we? Don't know if I could keep the carboy would probably scrub and sanitize and sell it or better yet donate it to a friend who is on a tight budget

Makes me thirsty for a cold one. Congrats well done!!:mug:

Thank you that's the reassurance I needed!

The directions say to let the temp rise to room temps for 24 hrs please excuse me if I'm reading to much into this but does this mean that the temp of the beer should be at room temp for 24 hrs or does the carboy just need to be at room tem for 24 hrs? Thanks

I second the gift card idea,a 6 gal glass carboy is always useful, beer bottles/caps he can always use them and/or buy his favorite Homebrew kit hope this helps

Yes Gavin that was exactly what I was wanting! Thank you! applescrap how can you say your going after the highest efficiency when it sounds like you refuse to buy a hydrometer? It's a must have when your fermenting anything. I have no skill at brewing an all grain as of yet, call my efficiency...

Yes it is a lager! And thanks

Yep but give it a taste first I'm thinking it might taste thin cuz of the water addition if so add some more figs and also raisins will add to the body somewhat

I just noticed you added 3 gal of water to 6 lbs of figs I would take the sg reading although a lil late but it shouldn't have moved that much and taste it! What does it taste like?

It helps with the clearing also

The recipe I used says that the sg should be b/w 1.064-1.066 after boil and cooled it went into lauter at 1.066 or 67 the level was b/t the both of them and I checked it over and over and over again lol so far so good just hope it stays that good not gonna check the sg for another week and...