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I cannot ride this year as SWMNBO is heading out of town and left me with the kids that weekend. I'm in Columbia and homebrew.... Never done the 150, but have done several centuries and a full IM. I may have to join up your team next year... I keep telling people there needs to be more beer...

I will take one please.

Dude was that a simpsons reference? Mad props if it was. I was just watching a slightly DVR'ed episode about an hour delay, where the "Comicbook Gay" (the Comicbook Guy's cousin), said "Most insidious stereotype ever".

well that was an experience... not a great one, but I think it should have worked.

is there any issue with re-boiling partially fermented mash to get in the malt extract? The smell is not as "pleasing" as the initial boil.

it is liquid. I think that I will take a half gallon of the partially fermented wort and get the LME boiled, dissolved and re-entered into the primary. I would use water and add to the primary, but it is close to topped off already. Any issues with that?

what an acceptable water to lb of ME ratio? I am seeing 1.5:1 qt./lb in "How To Brew". wouldn't I need to get this to 212 to sterilize?

Ok, so I brewed a vanilla porter (partial mash). It is in the primary bubbling quite happily. I later noticed however that I did not add in about 2 lbs of ME. (I feel quite mentally slow for doing such). Is there a way that this can be added?

All - thanks for the feedback. I may try out the aquarium heater. that sounds quite simple and very affordable. Lagering... maybe it is time to try it out. Once the temp drops in late December I will have to do some temp readings to determine what I can accomplish. My garage should not...

I would be fermenting in the garage of my house. I don't have a basement, and the rest of the house needs to be 2-yr old proof. I really don't know how cold it gets in there, but it is much warmer than outside. Maybe this needs to go in the noob section, but I did several searches and did not...

Isn't there a site online that can estimate this information for you based on beer type or expected head...?

How light are we talking about here? Are they light enough that if I am only growing 2 bines I could use the aluminum guttering for support? (yeesh... that doesn't sound like a great idea). I have a 20 inch or so overhang from the edge of the roof to the house, so I guess I am not as...

I have a section of my house that has good sunlight exposure where the level of the gutter is about 20-25 feet above ground. Has anyone tried to use an existing structure to support their hops? I am envisioning that the roping could be staked at the ground and run to some sort of support...

the blow off is generally used in the fist 24-48 hours of fermentation. The CO2 production can be impressive during this time, and the by-products of the fermentation can clog an airlock. The blow off tube has a larger diameter and is harder to be clogged. Essentially they are the same...

I have obtained some very viable yeast from a local microbrew. It blew the top off my last batch, but I probably added more than enough yeast (or too much?). I currently have it in the refridge, and I am going to do a starter to ensure it is still good... but is there a general rule how...

Well, here is an update: Starter was gassing slowly... I decided to pitch. It slowly fermented for a week or so. (This was the complete opposite reaction to another batch using the yeast I obtained from the local microbrewery). I will be checking the gravity when I rack into the...

Well I have the starter going... This eveining I will see if there is any CO2. I have honestly never done a starter before, but that was quite easy (assuming it works). Basically it was VERY cold last week, and ups delivered to the doorstep. When the box was opened, it was essentially a...

Yeah, I will probably do a starter... How long should I let it go before determining one way or the other?

I bought ingredients to do a LME hefeweizen from austin homebrew, including liquid yeast which was frozen upon arrival... from what I have read here, that yeast is most likely toast. I don't have the yeast in front of me, but I think it was a type of Wyeast Weizen... Now, I will be...

Did you get an answer MikeC? Nathan, or anyone else... Is there a thread that explains the best way to use the CFC? Point me in the right direction... How do you move the wort from the pot to the fermentor? Thanks!