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hmmm very intersting. it definately darkens but I don't know if thats your camera or perhaps something with the nature of the water you boiled with that causes it. That is Much darker than my aluminum pot.

honestly, I would think not but when I sanitize I start with my largest vessel (10gallon cooler mash tun) and fill it all the way up with sanitizer and let it sit for well beyond the recommended time. then i open the valve and let it drain out to the next largest (Boil kettle 8 gallons) and let...

i can't answer your questions specifically but I have a 50 foot chiller that i made myself and it cools my 5 gallon batches down to 70* in 11 minutes. it's absolutely awesome. i spent $60 on the tubing and another $15 on laundry machine hose that I cut in half and used on the input and output...

next time don't panic. it would have taken you 5 seconds to check the temp of your starter

honestly, in that large a batch it probably wouldn't be an issue of making you sick. The bigger issue is that the chemicals would probably **** everything up with your mash and you simply wouldn't make beer. Tough lesson to learn but one I'm sure you'll never make again!

more importantly, have you BREWED it as an all grain and how did it come out? LOVE APRIHOP!

and most of us are going to tell you that "a more refined brew" and "secondary" have nothing to do with one another. Don't waste your time with a secondary. no it's not bad to open the lid on your primary. you have to do it if your going to take gravity readings. just make sure everything...

$13 is standard mixed drink price at any NYC bar that isn't a dive bar. Most i've spent on beer, hmm. My local craft shop has a few random 22oz bottles that have gone up to about $20 for some of the dogfish head brews like the ******* Brew, and the Howl at the moon or whatever it's called...

you need to gamble more

yep, you are entering YOUR beer, not his!

did you check the OG? Have you checked it again? if you kept everything sanitized, just repitch new yeast. Generally I would think the wort would have to be Really hot to kill all the yeast completely though it's more of an issue of giving your beer bad flavors if it was too warm. I assume...

lol, well look on the bright side, October is only about 6 months away now!

NAH, it's about getting your friends hammered off of 1 of your beers vs 6 bud lights they normally drink!

But if people pitch directly on top of a yeast cake all the time, why couldn't you do what was being talked about in the start of the thread. The notion of off flavors doesn't make sense to me, all that stuff is just gonna settle right back to the bottom not to mention that stuff gets created...

and next time don't get so ****faced while bottling!

A regular water heater would be more than fine for cleaning purposes. AS for fermentation, kegs fit inside of chest freezers so thats really not much of an issue either. And why does he need a walk in cooler to keep it cold? once it's brewed it doesn't need to be chilled til it's time to...

Any interest in making one of those for me? I live in a small apt in NYC, my cycling, golfing, and now homebrewing hobbies take up enough space and already have my gf on my case. bringing in a propane torch to start soldering may put her over the edge! I'll pay you for the materials as well...

can someone add a link to this contraption? i live in a small apt so the idea of not having to have a ton of bottles intrigues me but kegging is also out of reach for the amount of space and separate fridge needed to chill everything EDIT disregard, I'm a moron for not simply googling it

Okay, I posted the recipe in my first post but I just realized something else so let me see if I can explain this. http://hopville.com/recipe/1189464/belgian-blond-ale-recipes/bel-gin-strong This link is the actual recipe. The batch size and the boil volume are what they SHOULD have been...