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That's a lot of cool stuff. I'm in.

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If you ferment 5 gallons in a 5 gallon carboy, you're gonna have a bad time. Get a 6.5 gallon carboy with a stopper and a 3 piece air lock which are usually pretty standard in size. Go to the hardware store and get some clear tubing that will fit the inside tube of your airlock. I can't...

I leave mine in the fermenter for 3-4 weeks on purpose. Gives the yeast some time to clean up. Especially if you have some honey in there. You can leave it in for too long but how long is too long is argued a lot around here. If I'm making a big beer (> 9% alchy) I'll leave it in the fermenter...

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I could use some new gear. Count me in.

Did you take gravity readings to make sure that it was done fermenting? It is quite possible that it wasn't done after a week. That could be the cause of your over carbonation. I used to have a similar issue with horribly crappy medicine flavor. I haven't had that problem since I stopped...

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You aren't using twist off bottles are you? I can't say that I have ever broken a bottle with my capper :confused:

For the higher gravity beers go with the Russian Imperial Stout or their seasonal Holiday Ale which should be available now. Both are great but I would go with the Holiday Ale since it isn't around all year long. :rockin:

Why not get a bottling bucket??? It's relatively cheap. Your beer can wait a few days (or weeks) while you get one.

I made the BB Holiday Stout a couple years ago. It is in my top 10 brews I have ever made. The amount of spices they add in the kit is perfect and mellow a lot after 6-10 months. I'm trying to remember what the other flavor profiles were like but it has been a while since I drank the last one...

I must agree with TopherM. The Brewer's Best Russian Imperial was the first batch I ever did and it still ranks in my top 5 that I have ever brewed.

Just tried some that I made with 3/4 lbs honey malt in a 5 gallon all grain batch the rest of the grain bill was 2 row. The honey malt was mashed with everything else. I scaled back on my usage because of the experiences on this thread. I was disappointed in the result. No noticeable honey...

Make sure you take measurements of your fermentation vessels to help in deciding what to get. Keep in mind that you might want to expand your operation. I personally prefer chest freezers but that might be a problem if you have issues lifting 5 gallons of liquid straight up to get it in and out...

You're just fine. At this point the air bubbles probably helped your beer a bit by introducing oxygen. After fermentation is complete however, introducing air is a bad thing. Listen to your brother.

You could ask your local liquor store if they have any sources for it. I made a trip to Ireland and fell in love with Guinness foreign extra stout. (Not just normal extra stout) It was nowhere to be found back in Nebraska. I asked the owner of the store about it and within a month it was in the...

I know with regular confectioners sugar, there is a bit of corn starch added. From what I have read the corn starch would just make your beer a bit hazy but you wouldn't have a good way of knowing how much sugar to use because the cornstarch would throw your measurements off. If this is the...

Vinegar is not required but you have to up the amount of bleach and you will also have to rinse out every bottle which is a huge pain in the ass and introduces you to possible contamination through your tap water. I believe that with bleach only, you would use 1 Tbs/gallon of water. Someone...