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don't commercial hefes usually filter and then add back a different yeast? I thought I heard that somewhere, I could be wrong...if that's the case then maybe you have a specific digestive problem with the yeast you used to ferment, or at least there's a lot more of it in the HB than in the...

I know you said you're not going to stop, but those handles (if you mean the kind that go around the neck) are specifically meant for assisting the transport of EMPTY carboys, so it might be worse than if you were just bear-hugging the thing with dry hands.

As a practical matter...have you ever seen cremains (the ashes of a cremated person)? Not to be gross or anything but...there tend to be various-sized chunks of bone in there, and the ashes themselves are gritty, black, and heavy-not a light powder by any means. I can't imagine a way that you...

Even if the berries don't clog the tube you wouldn't want a bunch of them being shot into your blowoff receptacle would you?

I have that book. I think it's because that brew uses a ton of raspberries which could clog the blow-off tube. I don't know if that would actually happen but maybe he just didn't want nasty letters from people.

I've said it before but I really think 8 weeks from brewday is the absolute floor for porters to start tasting good

Don't worry about sanitizing and cleaning, after a couple brews it becomes automatic and beer is pretty forgiving anyway. People who have been brewing a long time with the same equipment are actually more likely to get an infection from lax sanitation because of scratched equipment or buildups...

No smell from the airlock ever reliably indicates that your beer is screwed. All kinds of weird smells can come out during fermentation, even different smells from the same yeast, same malt, etc. I'm willing to bet your beer will be great, most ale yeasts are pretty tolerant of higher...

There are a couple different ways you can do it that will all probably work: 1. Leave it three weeks and then bottle. 2. Leave it 10 days, then check the gravity, write down the number, check the gravity the next day, if its the same number then either go ahead and bottle it or wait one...

I had good results with the "swamp cooler" method....place the carboy in a big rubbermaid bin or something, fill it to at least half the height of the carboy with cold water , soak a t-shirt and drape it over the remaining exposed part with the t-shirt running into the water. As the water...

I've been tempted to pick up one of those Mickey's cans that feature UFC legend Tito Ortiz and see if some of the horrible Mickey's taste was caused by green bottle skunking. When's the last time you had a quality malt liquor in a can

I'm still confused if there is a brewer supply show wouldn't they have buckets and tubes and such so you wouldn't have to have them shipped? Or are even the local, non-shipped fermenters too much cash?

Dude well if you have a local shop I'm not sure where the shipping problem comes in, this shop doesn't have fermenters and tubing and such?

More power to you if you want to do it but I bet if you just used a liquid american wheat yeast you couldn't tell the difference. However in all fairness this is coming from someone who thinks Oberon is way overrated.

Well you're absolutely going to need malt if you want to make beer, if the malt is prohibitively expensive then I'd look into making wines and ciders I guess. Where are you getting the "brewer's yeast" price? "Brewer's yeast" is sold as a health food product, that's not what you want I think...

Man I hope this beer isn't feeding the sewer alligators by now

they won't fire you however you may get fired upon

I can't find anything on ProMash that answers his question. I'd like to know this too, basically what is the minimum base malt you could use to convert 3 lbs of adjuncts? Since I do 4lb max partial-mashes, it would be handy to know the maximum amount of adjuncts I could use

I just primed a batch of Irish Red with DME, at the one-week mark I tried one and it seemed about on par with the one-week level of carbonation using corn sugar (for me it's usually some bubbles, a slight, quickly-dissipating "head" from a fast pour, and the beer itself is noticably not "flat"...

I had a northern brewer oatmeal stout kit with the crushed grains and LME stored at room temperature for at least 5 months...it made great beer. Hops in the freezer and they were just fine. grains in a vacuum-sealed bag or airtight container are basically non-perishable. I mean you don't...