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Welcome from Dayton/Riverside OH area

Joke Photos

Sorry to reopen this thread but I found and purchased on of these and it was a great investment. http://www.amazon.com/dp/B0064OGRH6/?tag=skimlinks_replacement-20

Just opened the first bottle of this today after a long wait. Its pretty good, very hoppy. http://www.brewersbestkits.com/pdf/New%20BB%20Recipes/1014%20Rye%20Pale%20Ale%20Recipe.pdf

^^^THAT is probably a even better idea.

This is probably at the least the best bet. http://www.amazon.com/dp/B005DCCSV4/?tag=skimlinks_replacement-20

I use to work for a petstore years ago, and yes there are heaters that can keep up temperatures in climates like that. What you should look into is a Tropical Fish tank heater preferably with a digital or at least a set temp swith...some just come with high med and low settings and it would be a...

I guess this is why my past brews have been cloudy :/ I thought you just kegged or bottled after the grav. reading hit where you wanted....I guess i should have read more. Thanks

Thanks for all the help guys, I went down and pulled some of the product and did the de-gas process, and now my reading is at 1.010, so I'm going to let sit for another day then transfer to the keg...refridgerate for a day then start my force carbonation...Again thank for all the help and...

It was an extract batch, And my fermentation was done at a constant 68 deg.

It taste and smells quite strong, Almost a slight liquor aroma. And I did not degas my beer, I just allowed to sit in tube 15 min. prior to my measurement.

I used a vacuum sealed ale yeast that my local store recommended. I don't remember exactly other than it was a ale yeast.

Degas? The beer is a cream ale, I brought the wort down to 70 deg in about 30min then transfered to my 6gal carboy. After I put it in the carboy I pitched my yeast rocked the carboy slightly for about 2 min, then installed bung and airlock and left it alone. What and how do you "degas"

I had a starting gravity of 1.047 and now I am reading 1.002 everything was fermented and measeured in a temp controlled 68 deg. room.

Sorry I'm pretty new to this, but please bear with me. Is it possible that my beer could ferment completely in 4 days. On the 20th I made my 5 gallon batch, then on the 22nd the airlock started bubbling, on the 23 it stopped and has not produced any bubbles since then. I did some readings and...

yea that one, my bad..Its been a Long week, Hope everyone had as good of a thanksgiving as I did :)

Awesome, I hope so cause the wort smelled great. Thanks :)

So what if some actually got into the beer? Would this ruin the batch?

ahhh my wife said that my airlock looked low and she put vodka in the airlock cause she had heard that before....Is this my problem?