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very true you cannot see the fermentation process in a bucket, I like to see the action too. Also I think Glass helps when you do a water bath, it transfers temperatures better. I put mine in a closet, no light in a water bath with 2 liter ice packs. FYI, the tape thermometers that go on...

I'm doing a 5 gal batch using white labs champagne yeast. It took a while before I saw any signs of fermentation (at least 3 days) when it did start it wasn't as visibly active as beer (no krausen) it would slightly foam and then dissipate but once fermentation started the air lock...

Uh, won't fit in my dyson, would a shop vac work? :eek:

Any body know how to make non alcoholic beer? My thoughts were to use half the ingredients of a normal batch enough to get fermentation but end up with an abv of maybe around 2 or 3. Then heat after to fermentation to 180, I heard that Alcohol boils at approx172 but water boils at approx...

Now would be a good time to remind you to, RDWHAHB. Blow off tube= less likely to get contaminents. Boiling the priming sugar= less likely to get contaminents, and more easily dissolved into the solution. If anything does go wrong, learn from your mistakes and move on, but I expect you'll be...

It's been a while and I tasted a bottle, wow now I know what an IBU of 100+ tastes like and I don't like it. But, mixed 50/50 with a lager, it comes out quite good. I'm eager to mix with the second batch (only dry hopped) I made. It should come out almost perfectly. Thanks for all the...

I would bend the "Est. on" and the "Brewed on" text with the curve of the lines. Your "Broken Spoke Brewery" is not centered with each other or with the label. I do like that font. As for removing the labels I found letting them soak in warm soapy water for an hour or so allows the...

Who has the best label? or atleast your favorite?

https://www.homebrewtalk.com/showthread.php?t=701 Personally I am an advocate of "B3" I live within driving distance but if you spend over $59 shipping is free and the in store price is identical to the online price. Saves me gas money. Gjork

I started brewing without an hydrometer and still had good success. Because I had no real way to measure it's progress I simply forgot about it for 7 days at which time if the krausen had diminished and the air lock was bubble no quicker than every 30 seconds I would proceed to secondary. If...

very nice Gjork

Columbus has a 15%AA Magnum a 14%AA Also, It's about a 5 gal batch. using http://hbd.org/cgi-bin/recipator/recipator/ AFTER I started fermentation is how I discovered my blunder (If only I knew as much then as I do now)

Was at the Mountain Sun Brewery in Boulder CO they were mixing their different brews leading to some tasty results. I like this idea, I will still condition it an extra couple of weeks for good measure though. gjork

4oz 60 min boil columbus 2oz 15 min boil magnum

Tried doing my own recipe and messed up on some hop calculations. I ended up with an IBU well over 100 when it should be around 40-60 for the IPA I'm trying to make. Anybody know any tricks to lower the IBU after fermentation has started? would adding more DME in secondary help? I read...

Firstly, I could follow someone else's recipe but I thought it'd be fun to start experimenting instead of simply following instructions like my previous batches. This link-- http://hbd.org/cgi-bin/recipator/recipator/ Very useful! Did lead me to discover my IBU is at a level around 101...

Recently I discovered Stone IPA and decided after doing some research to build my own IPA recipe with BIG Hop aroma as my inspiration. I plan on doing 2 batches right after the other and pitching on the previous yeast cake. here is the recipe for the batch currently in primary... 8# English...