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The yeast isn't going to settle out very quickly at room temperature. After letting it sit in the bottle for at least a couple weeks you should leave it in the fridge for a few days, this will definitely settle most of the yeast out and make your beer a little clearer. The floaties were...

I don't think you owe your LHBS any loyalty, its just that "if" they do a good job providing you with what you are required at a fair price then you will become a loyal customer. Most of the people on this site who swear by their LHBS have probably had great experiences with them, and therefore...

I use one of those white, wet erase markers that liquor stores use on wine bottles. Wipes off easy enough and I can write directly on the bottle.

Hefe, Hefe, Hefe, Hefe. 2-3 weeks in primary then force carb.

Try a little less then two gallons, but still a heck of a lot of beer. I'm more interested in how you lift a 6L glass, or do you drink it out of a straw? :cross:

Alpha King Pale Ale: STYLE: American Pale Ale ABV%: 6 IBUS: 66 COLOR: Deep Orange Description: Big American Pale Ale with citrusy aroma- a hop lover’s cult beer and Three Floyds’ flagship beer Brewed with Cenntennial, Cascade & Warrior Hops If you want to try something...

Alright, good talk then.

Yeah, took care of the ones that I could twist, just not convinced the others have a good seal.

Wish I had known that Anchor Steam bottles and Modello Negro bottles sucked, before I started bottling my Amarillo IPA. So, are the seals on the caps going to keep co2 from escaping or amy I getting two six packs of flat beer.

I think oranges in Witbiers (most have orange peel in the recipe anyways) and maybe in American wheats might be OK, but never understood why someone would put fruit in a Hefe. Hefeweizens are supposed to have very little in the way of hop flavor or bitterness, and are typically made with low...

If you want to go with American hops why not try Liberty or Mt. Hood. The cascade and amarillo might be a little to fruity and citrusy, and not sure I would do any late aroma additions.

Not really out of two-row, just Briess two-row. They have a great hop selection, and pretty good prices. The people there don't always give the most practical advice, but still the selection keeps me from shopping on line for anything but kegging equipment.

This is a great reference (I've used Liberty and Mt. Hood as subs. for Hallertau, with good success). http://byo.com/referenceguide/hops/hops2.html

Isn't that the point of an HBS? The markup is the same whether the vendor is on line or in person (well maybe less if online exclusively). HBS's buy items from different sources (whether it is the original manufacturer or a distributor) then mark the product up and sell it to you, it isn't...

It depends on the type of yeast and style of beer. If you are brewing a style where the yeast is going to contribute very little to the flavor profile then you will be fine pitching on top of the entire yeast cake. But if you are brewing with a belgian yeast then you may lose some ester...

Pyramid scheme, for sure. Not sure what the non-existent state of the art beer fermenter has to do with it, but still.

I'm not sure but I think the OP means exclusively using a blowoff tube. Most people switch to an airlock after a few days because it is more convienent, but there is not harm in keeping the blowoff tube on througout the entire fermentation.

How long has it been in the primary?

It was a basic porter recipe and then I added the vanilla extract in the secondary for one batch and into primary before pitching the yeast in the other batch.

I wouldn't worry about using a secondary since nobody is going to be able to see through the beer anyways. I've done my vanilla porter twice, once used a secondary (added the vanilla extract at this time) and once without a secondary and both turned out great.