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That sucks. I guess I take the 100+ microbreweries and extensive beer shops around my area for granted. No man should have to travel outside of his city for a decent beer.

Nevermind, didn't read scurry64's post before asking...

What made you want to use vodka? Seems like that's what everyone uses. Is there a reason?

Ah, man... Hope I used enough. 2.18 oz in a 3 gallon batch. By your already tested method I should've used 3 oz. I guess I'll learn something either way.

The amount of sugar is a little misleading because you want different a volume of co2 for a different beer, right? I just checked with several online carbonation calculators and they all gave me a pretty consistent number based on the volume of co2 I wanted for my specific style of beer. Hope it...

Have you ever pitched yeast after primary fermentation is over? Wouldn't there be a lack of nutrients and oxygen for the new yeast?

Last Wednesday I brewed an imperial stout partial mash recipe. My OG was 1.090 which is right about where I wanted it. I pitched 2 packets of Irish Ale Wyeast 1728. Fermentation took off like crazy but only a couple millimeters of krausen formed after a couple days. After 4 days there are no...

I love my LHBS's but don't forget about Craigslist. I just scored a second brew pot with a ball valve for $30. One step closer to moving onto partial mashes and eventually all grain. Both my pots are 5 gallon which is percect for my small apartment setup for 3 gallon batches.

I'm new too and also read How to Brew. In addition I read Homebrewing for Dummies. IMO Homebrewing for Dummies is better. Palmer starts his book by saying something like, "...in order to drive a car you don't need to know how a combustion engine works...". I agree, but it's also interesting...

Thanks fellas. I'm gonna give it a try.

1.090 OG 2 packs of 1728 with no krausen. There was a ton of movement in the carboy though.

There's not a problem. Just trying to get clearer.

I was just thinking about possibly rubber banding a piece of cheesecloth around the end of the auto siphon that goes into the carboy to filter my brew as I transfer it to the bottling bucket. Anyone ever try anything like that?

Another question: once fermentation ends if your target fg is way off is it ok to pitch more yeast for a second fermentation or would the alcohol just kill it?

I wonder what adding the champagne yeast along with the 1084 is going to do. I pitched 2 1084's in a 3 gallon.

Hello all Brewing an Imperial Stout and pitched scottish ale 1728 that I think may be dead. I have 3 packets of Red Star Pasteur Dry Champagne yeast in the cabinet. My plan is to use my thief to get a sample of the wort for a starter and pitch some of that if nothing happens in the next 48...