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Hee Hee!

I heard this was Brady's mouthpiece!

I'll try to get some pics, but I'm not sure if it's just the shadows messing with me, or what...I don't have a very good camera, so we'll see what happens. I'm just perplexed with why the yeast would seem to have come "alive" in the fridge. I have a good trub cake, but it seems like the yeast...

Okay, bear with me, I tried to look at past threads about this but couldn't find much on it...I have stored some US-05/trub in mason jars, and after a couple days in the fridge it looked like the yeast was starting to come to life! Looked like there were clumps on the yeast cake. Then, after a...

I am a machinist, and am trying to figure out what you've got going on...all I can say is that you (obviously) have some different thread sizes going on, but after reading your question I'm going to have to re-read, and maybe re-read again to figure out what your issue is!? What's your...

Thanks...that's clear as mud :( I know that it should seem so simple, but maybe I'll just have to visit one of you guys on a brew day to get the hang of it! I'm so meticulous in my processes, that I just can't make a jump until I'm ABSOLUTELY sure that I know what all of the steps are. I like...

Meaning, brewing in a bag (BIAB?)? I could use a little insight, and guidance on this process as well. It all seems pretty confusing to me...I can have an extract (5 gal) batch brewed in about 1.5-2 hrs. Time is a BIG factor in my household!

I personally haven't gone all grain yet, and have experienced what I would say are similar tastes to this subject...it would be great if one of you all grain guys would go ahead and take the plunge and do an extract batch, just to give us extract guys a little more insight. I know it works both...

I don't know what exactly you would call it...just experimenting with different amounts of malt extract (light), and different amounts of hops at different times, just trying to get a feel for what works, and what I like.

All extract, not using grain at this point.

Just did the math, I'm at about 18% with my sugar to malt ratio, hopefully that'll be fine...thanks, again.

Thank you, not a dick...I'm just a noobie! Just don't want to make a batch of bad beer!

Just wondering if anyone has experimented with table sugar? I haven't, but I just boiled some with my wort...we'll see! I've also considered priming with it too, and I'd really like to try Karo syrup as well. Any thoughts?

I have no information that you are looking for, but I want you to know that your words have not gone unread...I hope you find what you're looking for in your endeavors!

Was that a fresh pour? I did this also this weekend, and filled pint jars to the neck. Looked just like that until the next morning, and then actually looked like what others had posted. Just want to keep others informed as to what to expect.

I agree with all you're saying. F.G. on the one week batch was 1.003 for two days (I'm pretty sure it was done). The temp thing I mentioned is room temp of storage (should've been more specific). Anyway, I understand that more time makes a better beer, just curious on other's experiences...

I harvested some yeast myself the other evening, finally got the stones to try it...really simple! Going to brew next weekend, and we'll see how it goes. Thanks to all!

That was kind of my thinking too, but was just curious to see if any others had the same idea...I think the temperature thing plays a big role in it too.

Bottling...fyi, I'm not concerned, just mind working 100 mph, wondering if there is difference in bottling as soon as the beer is ready, or if there would be an advantage to "aging" just a little bit in the fermenter?

Just a question...has anyone had experience with a longer ferment contributing to a lag in carbonation...curious; I have two beers that are almost identical other than one I fermented for a week, the other for two (both in primary). The shorter one carbed in a relatively short amount of time...