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Hobgoblin is British. Liberty Ale is a nice beer, but no way would I pay $4.50 for one.

This has not been the case for me. I've measured my fermenters with with a probe and the strip thermometer has been damn close.

How about the sitcky in the kegging/bottling section?

Brewmaster's Wharehouse sells them by the ounce.

I fill my 5 gallon better bottle to the neck and have never had a problem. I just get a small ring of bubbles.

Wait until it starts fermenting, then get back to us about the smell!

This. But, the smart thing to do is use your hydrometer to make sure fermentation is complete.

So UGA is not GT's biggest rival? :confused:

No Exit - Blondie

Plenty of people use them, but they are more expensive and you can't carb your bottles to a specific volume like you can with dextrose (or other sugars).

The problem with measuring your DME instead of weighing it is everyone's cup or 1/2 cup is different. You should use a 10:1 water to DME ratio, which like stated above will be 1000 mL of water to 100 g of DME. This will get your starter very close to 1.040.

The Fireman - George Strait

Wow...that's pretty deep. :drunk: IMO, unless your water is totally screwed don't expect to gain 12-16 points like was posted earlier. Most people's pH is fine even before the buffer, unless you are on well water.

You are correct.

I must be confused. If I just buy, why the hell would I be worried about feedback? If you pay for your stuff when you buy it, what is the difference?

How did this thread get turned into this?

Just remember the poor bastard may hunt you down. ;)

Since when did a session beer mean what can I get drunk off of? PBR really? Just get some rot gut and go to town.

Master of Puppets - Metallica

I wouldn't even worry about it. I carb my apfelwein to 3 volumes and have never had one go boom.