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I've had all three. As a hop lover/head, I will say that... The 60 minute is by far the most well balanced. The 90 minute is amazing, but only if you're a hop-head. The 120 minute is even a little overwhelming for hop-heads.

You may lose some of the overwhelming hoppiness, but the flavors blend and meld and make a better overall beer if it was good to begin with.

Don't feed the troll.

If that tastes half as good as it looks, you got a damn fine beer there. Congratulations.

It took me until about noon the next business day. If you have a spam filter on your email software, check the emails labeled as spam. It may have been filtered by mistake.

Oh, and in case any of you actually go to Ireland and don't want to have them look at you funny... It's pronounced Smith-icks. They don't pronounce the 'W'. I got corrected at one pub after a week of pronouncing it wrong.

The one with the spigot is a bottling bucket. You can use it for a primary, but if you don't have a secondary, then you'll run into issues come bottling time. If you only have the two buckets, one with spigot and one without, then use the one without as your primary fermenter. After...

I would guess that you would need champagne bottles/corks with the cage to keep from popping the cork under carbonation.

I would mix the pale ale and golden ale, then mix the porter and russian one.

Looks like you're making beer to me!!! :rockin: Totally normal.

I just found this from Monk in another post...

David, Why only 8 oz if it's dark molasses? Just curious since I have a molasses stout in primary right now that I used 12 oz in. Of course I don't know what it tastes like yet so...

No, I don't mean stolen... at least not that I know of. Anybody in the Dallas area that has a spare $250 bucks laying around needs to go here and buy this kegerator. No it's not mine, and the only reason I'm not all over this is because I haven't been able to justify the expense to my wife...

If you are adding your own hops, then you need the boil time to extract the oils from the hops. By adding the extract later in the boil, you reduce the caramelization of the sugars making for lighter color and some taste difference. If you are using pre-hopped extract, there is no real reason...

You got it. I use an old milk jug half-filled with sanitizer solution. Only fill it enough to keep the tube under water otherwise if you get a violent blowoff, it could overflow your jug. The tube itself is just 3 feet of 1" tubing. It fits snugly in the carboy neck, but I still wrap a...

I like exo's idea, but it really depends on what styles they are. If you pair them properly, you may wind up with something good. Who knows? Amber/Wheat. Nut Brown/Pale Ale.

The size of the Krausen has a lot to do with the yeast you use (not entirely, but a lot). I would say, if you're using the same yeast as your other batches, and you don't have a high gravity wort, go ahead with the full 5 gallon batch, but use a blowoff tube. You can rig one up with stuff you...

BRILLIANT !!!! :rockin: I'm going to Lowe's today!

Absolutely, David. I use normal 12 oz, amber bottles for giving to friends and keep the 1 liters for myself. That's also because you can't always trust someone not to pitch the bottle in the trash.

Here's a link to a guy that had a nerve damage and severe bleeding from a busted carboy. Picture of his hand post-surgery is still pretty bad. http://www.vcds.forces.gc.ca/dsafeg/pubs/digest/10-05/art01_e.asp