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Thats funny, my wife is scheduled to be induced on the 26th and deliver on the 27th. congrats brauhaus, I'm sure everything will go well.

What kind of water do you brew with? I have well water (hard) and a water softener. When I used my softened water to brew with I got some off and sometimes soapy flavors. Thru my research I have since learned that the softener removes the calcium and magnesium but leaves the carbonates making...

I prefer to serve it a little cooler because it warms up in the glass pretty fast. My kegerator is set at 45 degrees and I've found that by the time you pour it into a room temp glass and hold the glass in your hand for about 30 seconds it's pretty close to the temp you want.

I caught a nice rock bass fishing for smallmouth the other day. :cross:

I use the Fermcap-S in my boil kettle and it works great. I use about 10 drops in 7 gallons of wort, so I'm sure you wouldn't need more than a drop or two in your starter.

I have fount my brew day goes smoother if I don't start drinking until the boil starts. Less mistakes that way I have actually had beer and captain morgan on cereal. I wouldn't recommend either, especially captain morgan. :cross:

I found that rinsing with lots of cold water is best. I think I read that on the oxiclean label. I have started using much less. It works just as good and is much easier to rinse.

In my experience that is not normal. I'm not sure what burner you have, but I can bring 4 gallons of water to a boil in about 15 minutes with my cheap 65000 btu burner and thin pot. I usually get about six batches from a 20lb tank with two burners running off it (one for hlt and one for boil).

I use a similar setup. The only problem is the pot is just barely big enough, but that is a good place to start. You can always get a bigger pot later and still use the burner.

Bleach will pit stainless steel if left in contact too long. I'm not sure how long too long is so I use oxyclean then star san on mine.

That temp will be fine with that yeast. It will produce more esters, so you may want to cool it down to let the yeast settle and decant the liquid.

I saw that show last night and I was thinking the same thing.

I vote for the temp control if you don't have an area for your fermentors that holds a steady temp in the range you want to ferment. I don't have a basement and I found the biggest improvement in my beers was from my chest freezer with temp control, even bigger than switching to all grain.

I have found that it doesn't take much. I usually use around 1/8 cup for a couple gallons. If you use much more it takes a lot more rinsing. I don't think there is a specific amount you have to use. If I am trying to remove a stain or for soaking bottles I will use more. I haven't found...

Thanks for the input. I agree Biermuncher, I will just buy ingredients and equipment as I can. It took me a while to get my all grain stuff and my kegerator together, but it's worth it to enjoy my beer with friends and family.

Last Friday I finally picked up my first keg. I took it home, filled it with the American pale ale that was at 34 degrees, and carbonated it by cranking the pressure to 35 psi and rolling it back and forth on the floor for about ten minutes. I relieved the pressure, set the pressure back to 10...

I don't think it would be worth the effort to cut the top off. I use a 30 quart (7 1/2 gal.) turkey fryer pot and i really wish i had a bigger kettle.

I got mine yesterday too. :)

I believe the % alcohol scale is for wine. You take this reading before fermentation and it tells you the potential alcohol if your finishing gravity lines up with the zero on the potential alcohol scale. I think?

I would plan of about six hours. I don't have that exact model of smoker, but that is about how long it takes on mine. I have found that smoking the meat before makes the day of the party much less stressful. Have fun and congratulations.