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Excellent, thank you!

Brewed yesterday, and as the boil is finishing up, I realize that my immersion coil has split open. Apparently I didn't drain it entirely. So it's now sitting outside covered after being hit with sanitizer all over. My plan was to warm it up tonight, then cool it down with ice and get it into...

While Yuengling's done enough shady crap in the past to make me pass on their beer, I'm completely against the merger.

I've been toying with the idea of making something. Wrap some flexible tubing around it, then some insulation, and run cool water through it. There's a company that makes this for buckets, but not conicals.

Good morning folks, I'm currently trying to figure out how I'm going to control my fermentation temps. My question is: How long does the temp need to be controlled? Is it just through primary fermentation (so a week or two), or should it be longer? I have a fridge I'm hoping to gut and...

Really good info here, thanks all! TheMadKing, I've bookmarked those sites to read later. Qhrumphf, Got the book in my amazon cart! Honestly, I'm still not sure what the difference is, but have some resources to dig into, so I'm calling that a win :)

If you're going to be downtown, check out Pratt St. Alehouse. Walking distance from the aquarium and children's museum, and a solid menu for kids. +1 on all the rest. Flying Dog is a bit of a hike, and not the most kid friendly. Jailbreak has some games and stuff that they might like (cornhole...

Appreciate the explanation. If we only have 6x to work with, aren't we just taking the first 1 or 2 multiplications in the starter? Would a yeast created from a starter end up with a higher end count of yeast? Why? I also don't understand why yeast would be less stressed when coming from a...

Isn't it more like 50 people trying to eat 1000 pies vs. 100 people trying to eat 100 pies? They'll both get there, but the 100 will get there faster? But it sounds like there's a chance the 50 will give up and stop eating pie for no reason? Now I want some pie.

I guess this is the part I don't really understand. How/Why would yeast just stop doing their job? (aside from something like abv got so high it kills them) Why would they be munching away then just stop before you hit your desired FG?

I've started using starters, but the logic behind me escapes me. If I make a starter, I understand that I'm starting with more yeast. That, in turn will eat the wort sugar and convert to booze quicker than without. My question is; wouldn't waiting a bit longer have the same effect, just...

Has anyone mentioned Front St. Brewery yet? I see kids in there, and some damn good beer :)

Sorry I didn't reply earlier, but thank you all for your thoughts! Yes, my thoughts with PVC were: - cheaper (although apparently maybe I'm wrong about that!) - easy to build something temporary (so I can pull it all apart when it's not in use) - less obtrusive I'm leaning now towards...

Yea, that's exactly my question, thank you. I was hoping to make something more temporary, so I could pull them down easily, but if they can't handle the wait, wood it is. I'm thinking I may need to move these guys next year. I'm afraid of them blocking the sun for the wife's garden :(

It's my first year at taking a crack at this. They've gotten to the top of the 8' fence, and I was planning on running them from the top of the fence, overhead to the top of the house, about 10' away. I'd rather not screw something into the actual house, if it can be avoided. Can I use PVC as...

I've been looking for a blood orange IPA recipe, similar to Flying Dog's Bloodline, and think I'm going to take this and play with it. Working up the recipe now and hoping to brew this weekend. This should be a fun one :)

This looks like a BIAB system basically. I like the building vs. buying a computer comparison. Personally, it's a lot easier to justify the little purchases over time, and more fun to tinker :)

This is great info, thanks all! So it sounds like if I did something like: 1-2 weeks in fridge then age in primary/secondary/keg at room temp (75 degrees or so) until it's ready to go on tap should be fine. Big event end of June that I need to have 3 beers ready for. Looking forward to getting...

Hey All, I'm still pretty new at this, maybe a dozen batches or so, and am slowly working on the different pieces that will yield me better beer. I'm kegging and doing all-grain batches. Recently, I've gained access to a fridge. This guy should hold 4 kegs, and eventually will have taps, etc...

Shoot, I'm not getting home until late tonight. If I taste it, will I taste the sourness if it's gone bad?