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You mean you cover your siphon with the bags when racking from ferm to bottling bucket? Not sure i understand what you mean.

When dry hopping with pellets in the primary, do you simply toss them in or is there some sort of prep needed?

I think what he's saying is that once active fermentation is over, simply stop using the ice bottles and let the temp climb up slowly on it's own. Keeping a fan on it seems to help with temp swings for me. I can generally keep the water in the mid to upper 60's with just a fan and i keep my...

Oh you know how it is. There's two parts of Illinois. Chicago and everything else. Always hated that attitude.

Late at night. Once it cools off here i'll start brewing in the afternoon, but i work early in the morning 7 days a week, otherwise (like most of you) that's when i'd be brewing. Love that fresh morning air and the promise of a new day.

I think it does make a difference. Just because there's not much of a head doesn't really mean it's undercarbed. 3 weeks should be enough, especially if you used the correct amount of priming sugar. The only reason to wait longer is if you don't like the taste. Like i said above, leaving it...

I've noticed better results lately by leaving my beers in the fridge as long as possible before drinking. From what i've read this forces the CO2 back down into the beer for more even carbonation. It also seems this allows most of the particles in suspension time to drop down to the bottom...

I'm pretty sure high altitude beer flight causes bottle bombs...

I was kinda thinking the same thing. It went from, "Redesign time, or no problem?" to "Do i need the lid to make good beer?" Then he has the nerve to tell the other poster "that wasn't my question."

Pssst!! Who hasn't done that?

Worst thread ever. But i'm still here for some reason.:drunk:

You found an old high school grammar book that explains how to use punctuation?

http://www.amazon.com/dp/B00186ADYS/?tag=skimlinks_replacement-20 This is your best option. I use plastic buckets, so i'm not sure how carboy owners do it.

Cap and Hare is a good beer club in the DFW area.

No it isn't. Sorry, but there's been too many posts about labels. I had to say something. Soak them in oxyclean and water for a couple days. They fall right off.

As long as you rinse out your bottles as soon as you pour the beer into a glass, I don't think brushes and all that are necessary. Just fill the bottle up with an inch or two of water and slosh it around for a few seconds before pouring it out. I usually do it two or three times and have no...

I'm most comfortable with the method of making sure my F.G. is stable and fermentation is complete, then giving it one more week in primary before bottling. That's just me though, but i feel it gives me peace of mind without wasting too much time in primary just for the hell of it.

That's funny, but i'd just use some ice cubes.:p Seriously though, it's like most things in brewing, it's not a big deal you just gotta do it. Make sure fermentation is done. Make sure you use the correct amount of priming sugar. Make sure you leave an inch of airspace in the tops of your...

What is Boulevards house strain? Is it commercially available?

If you're that worried about it just put the bottles somewhere where they won't do any damage if they do explode. Like inside a storage bin.