Search results

Can you pull the tank off of your grill? Borrow from a neighbor?

5 for me too..... That makes 1962

I just brewed a 5 gallon batch of this myself today. Really seems like it's going to be a good one!

Actually, I think the "rule of thumb" came from this scenario. If you can comfortably put your thumb (sanitized, or course) in the wort, you should be good to go.

I just finished up fermenting my first batch using EdWort's recipe and just left it in my basement for a couple of months. The temp ranged from about 60-70 degrees. Nothing special. It turned out scary good!

I set up a ladder over my kettle after flameout, then just hang it from one of the rungs until it's done dripping.

The priming sugar that comes with the kit is pretty much the most you would ever need. Here's a good article on how to determine how much you will want to use. A Primer on Priming Putting your beer in the fridge for a couple of weeks should help to decrease the carbonation, if it's over the...

compost bin

May want to think about having it bead/sand blasted. Usually pretty cheap and will get all of the rust out. Then hit it with some picklex or something, just to neutralize anything that might be left.

I noticed the same thing as I was boiling water in it for the passive oxide layer. Doubt I'll fill it that high but a good fyi.

I brewed one of my first batches on a large wooden deck and after I saw sap oozing and bubbling from a knot in the wood, I decided that maybe I was pushing my luck. I didn't want to cause any damage to my already aging deck.

I used Wyeast 1214

Just saw in a blog that someone was thinking it was a chocolate stout with some vanilla extract added. I would definitely be curious in trying a bottle. Don't know that I could handle any more than that, but it definitely sounds like a good after dinner drink.

Nothing like cutting straight to the chase. Personally, half the fun is emptying the bottles the first time. =)

That's looking really nice. Keep up the good work.

You'll want to keep it warm enough for the yeast to survive. Above 60 would be ideal. If a lager, can go cooler (lagering).

ack....definately 68, not 78. We aren't nudists. And after thinking about this one for a sec, I agree with YooperBrew. If you just pitched it less than 24 hours ago, you should be just fine. Patience Grasshopper.

You've got nothing to worry about. We've all had screw-ups.

I thin 62 is a bit too cold. I bump up my thermostat in the house temporarilly to 78, just to get everything up and running for a couple of weeks. Plus, the family enjoys not seeing their breath as they sleep =).