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Really? I've gotten a few from there too, but they've just been in regular bags. You paying them extra on the side? ;)

A thin-ish plastic bag in with a twist-tie on it. Maybe I should double bag w/a ziplock?

Okay. I've tried the freezer and I feel like it helps, but after a week or two they're still stale. :mad:

I have a strange question. I tend to get my extract kits days (or even weeks) before I have time to brew them. The problem is that my specialty grains come already ground so they often go stale. Anyone every tried steeping and then refrigerating the wort days before brewing the actual batch?

What recipe did you use, esarkipato? I'm getting 70 lbs of Chancellors on Saturday, but I can't find much recipe-wise. Also, any ideas on cutting down on the sulphur production?

I could use one of these!

I have a question about this. I assume I'm just adding 1 lb of Buckwheat honey to the carboy when I rack the mead. However, the recipe calls for a total of 2 lbs buckwheat honey. So, is this 1 lb, I quoted above, in addition to the 2 lbs listed?

Thanks all. That's helpful. I've heard all sorts of opinions. What I was looking for was the "why" of heating vs. pasteurization.

I'm making a batch of hard cider from juice that was pressed locally and frozen, but never pasteurized. I want to hear what people think about Camden tablets vs. pasteurizing (160 degrees for 15 mins or so) before adding yeast.

Thanks for the input. I ended up tasting a bunch of my old grain. Some of it was VERY dry and bland, even though it was a chocolate malt. I'm assuming that because it was missing the bitterness I expect from that roast, it was bad. However, I found some other grain that still had some flavor and...

Thanks all. I'm going to get supplies tomorrow. So, I'll try teh 5 gal and see what happens!

I have a chiller and I've never used a kit, so sounds like the consensus is 5 gal. boil, huh?

I extract brew with specialty grains and I have a tendency to save all my extras. Is there any way to tell if grain or hops are too old? I always seal them well and put them in the fridge/freezer, I just don’t know how to tell if they’re past their prime. Any thoughts?

I recently purchased a 36 qt. aluminum turkey fryer. So, I have enough room to boil all 5 gallons of wort. Is it better to boil all 5 gallons or boil only 3 and add water at the end?

We have a great micro here in MI - Bells Brewing Co. I buy their beer almost exclusively when I'm not buying McEwan's Scotch Ale or Mackeson's XXX.

Ha! yeah, usually...

See, that just blows my mind. I've never had anything ready in less than like 3 months from bottling date! Am I doing something wrong?

So 6 months is normal? Have you guys ever had anything that is totally ready to drink after 3 weeks? I just can't imagine that!

I've been extract brewing for almost 2 years now. I always use a bucket for primary for about a week and a glass carboy for a secondary for 2 weeks or so, depending on the beer. Then I prime with a corn sugar before I bottle. My question is, how long do you guys usually expect a brew to be...

Cool. Thanks guys!