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AWESOME!!!! Don't change a thing!!!

When you keg, there's nothing saying you can't bottle the last gallon and store it instead of just floating every keg.

Are you from the DFW area, or are you just fond of posting banners from out of state radio stations?

I batch sparge in my 5 gallon Gott cooler all the time. It usually takes two batch sparges, but it works beautifully. Just heat another pot of sparge water while the first batch sparge is sitting. No big deal.

I'm not going to say you're stupid, just don't waste those tubs by drilling holes in them. I only have 6 words for you. Batch sparge, batch sparge, batch sparge.

Make sure you are very sparing with the amount of orange zest you use. I made one that I added way too much orange zest (in this case an orange amber was the intention) so it smelled like Mr. Clean Orange All Purpose cleaner. I can't get past the smell to tell you what it tastes like.

:ban: Pictures... Pictures... Pictures... :ban:

Absolutely. If you have trouble finding a stopper with a hole or a tube wide enough to fill the neck of the carboy, you can improvise. My LHBS was closed and I had a violent fermentation threatening to blow my airlock off and make a huge mess. I just used sanitized plastic wrap, aquarium...

I didn't want to hijack another thread (https://www.homebrewtalk.com/showthread.php?t=50389) where I first saw this mentioned, so here goes. Anyone that has used unfermented wort for bottling, can you answer a couple of questions assuming that we're speaking of a 5 gallon batch. 1. How...

Gorgeous. :mug:

Cream ales are thicker, hefes are really flavorful, and a Pilsner is out of the question for a beginner. I think a Blonde or Kolsch are both excellent choices to get her started, but I think the blonde is easier to do well. Here's a link to the Jamil show that Alamo mentioned...

That looks like the beginning of a healthy fermentation to me. I've had mine sprout a small mass of bubbles like that. Leave it alone. Racking to another fermenter is more likely to get your beer infected than having blowoff hose dangling for a few hours.

The bacterial spore Clostridium botulinum is found in soil and subsequently can make it to into anything that grows in dirt. Of course this does include grain. The spores themselves are not what causes botulism. The toxin that causes botulism is a byproduct of their reproduction which only...

They also do other things that I'm pretty sure I wouldn't be happy with. :D

I ferment in carboys, so pouring through a strainer doesn't work straight to the carboy. This is how I get around it. During brew day, I fill my bottling bucket with sanitizer water. I soak all my post-boil stuff in there during the entire process (including a strainer). While chilling...

I just picked up a 4 pack this morning for 10 bucks and just cracked one open with lunch. Trust me. If that price is for a case, it's plenty worth it. It tastes much like an IPA, but so clean. Beautiful hop aroma and flavor. Perfect balance of bitterness/maltiness (if you like IPAs)...

It's hard to find an actual propane filling place in some locations (such as Dallas). Most places just do cylinder exchange, which is why I have one on my grill, one dedicated to brewing and one spare.

This has never happened to me but I can't see why it would hurt that much. Just cover the pot so nothing gets in it (bugs like the sweetness) and pick it up tomorrow. The boil will kill any bacteria that may get in, and I don't think overnight is enough time for them to produce any noticeable...

It would only add about .002, so your real final gravity would be 1.020.

I highly recommend using Jamil's pitching rate calculator at http://www.mrmalty.com/calc/calc.html. He developed it after consulting with Wyeast and White Labs and doing countless test batches. Since I started using it, I haven't had a fermentation problem.