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Flytrap brewing has now opened in Wilmington. Have no tried their stuff stuff yet, but I heard good things about them.

Natty Greene's in Raleigh has some good food and beer. Its a cool little hangout with some old school bar games (like shuffleboard).

sounds like a good fermentation to me! wait it out a couple weeks and then enjoy!

Thanks (add frazier for the assist)! I guess I would have known that if I read the book. :mug:

I was kind of figuring that might be the case, however I was going for simplicity of not having to swap hoses when chilling. I tried using just the ice water with the pump but I went through a lot more ice and it took longer that way so I was trying to blend both methods. I was going to put a...

I have never used more than one type of yeast in a beer. Actually just brewed my first lager (an oktoberfest) about a month ago. so how do you utilize 3 different strains of yeast? Are you pitching different yeasts at different times in the fermentation? Just dumping all strains in at once...

Here is what I do. My water temp out of my tap is like 80 degree in the summer, so I use an immersion chiller to get the wort down to about 110 to 120. Then I fill a 5 gallon bucket with ice and water and put a small pond pump in the bottom of it (17 bucks harbor freight) and pump ice water...

forget about the beer for two or three weeks. your patience will be rewarded!

Good luck!

looks alright to me!

If you have plans to make lagers (like a nice tasty oktoberfest) in the future, you will need a temp controlled freezer unless you want to constantly add ice all day.

looks normal to me to!

You will be fine! As others have said you might need to give it a shake get it going faster. Just watch the hydrometer and make sure its falling.

Keep it in the fermentor for at least another week or two. The yeast might be done turning the sugars to alcohol, but now they are eating / cleaning some of the byproducts of fermentation that can cause off flavors. Give them time to finish the job before you bottle. PS -- the beer looks...

A gallon loss to trub and your dead space seem high. Now for the bigger problem of not hitting your numbers, Beersmith should be compensating the grainbill for those losses so you would still hit your numbers. I would think you should be overshooting your OG instead of being way under. If I...

you need to treat your water with campden before you mash / sparge. I don't use RO water, but I think I heard other mention that RO alone doesn't doesn't remove chlormains. I am not sure thats 100% correct, but something you might want to check out.

I would be using more citra closer to the end of the boil and flame out. Those are the three hops that I make my DIPA out of and it always comes out great.

Go with these suggestions: Esp the edit about using apple concentrate instead of the juice.

I had the same thought as you at first, but after doing some reading on that particular yeast a lot of people had trouble getting it going at the colder temps, so i figured I would give it a little bit of a head start. I will probably drop my lagering temp down to 43. Thanks for the...

I use that hump to keep my blow off container on. I have a 7.2 and can only fit one 6.5 gallon glass carboy in it. The blow off tube is a tight fit as well with the bend at the top.