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OK just checked and I'm get a nice steady bubble every few seconds.

Hate to post another ‘no fermentation yet’ post but I just needed a little reassurance. I’m doing my first batch using my set up with a fridge and temp control. I’ve got the control set to keep it at 62 degrees (the instructions were to keep it between 57 and 72 degrees...

A starter will tell you if any yeast is still alive before you put in your fermenter, it will also allow it to build up the colony count if only some have died. It doesn't hurt anything if everything is just fine with the yeat.

Any local breweries you could do a write up on? Maybe how to take a beer tasting tour in Belguim instead of a wine tasting one? How about cooking with beer; reciepes that use beer and/or beers that are good with certain goods.

Thanks for the info. I plan on eventually on moving to brewing outside. Until we move in and get settled and figure out what all the cost are though we are not spending any extra money. I figured come Thanksgiving there will probably be some deals on Turkey Frys and I can get a burner and pot...

So I’m looking at buying a new house and of course one of the options is a gas cook top. Checking them out online the burners run any from 5,000 BTUs to 17,000. Does anybody know what would be a good minimum? (taking into consideration beer making)

Not a good update today 5/28/2009 - I just got a C&D letter from a firm in Florida accusing me of fraud and intellectual property infringement.

Cool, are you worried about the heat shortining the life or your freezer? I was do some google searching and it seems like some controllers are all set up and you just plug your fridge cord into them and then some people DIY it with appliance extension cords, box and wiring it all up. Seems like...

OK,the site is blocked here at work so i'll check it out tonight. Thank you

Unfournatly no, I'm actually kind of short bottles at the moment. Plus Iowa is kind of far from AZ so a swap would be tough as well. Thanks for the info though!

So I picked up a small fridge (14.4 CuFt I think) on the cheap to use as a fermenter (I live in AZ and it's too fricking hot in the house right now). So my question is, what would be the quickest/easiest/cheapest way to rig it to keep a steady fermenting temp? Is there something I can get from...

Cayenne pepper will help keep cats out. Sprinkle it on the ground every few weeks. When the come sniffing around looking for a good place to do their thing, a good whiff of Cayenne will send their furry butts packing.

Very nice. I hate how houses here in AZ rarely have basements.

I put a 90 degree bend in my brush so it look a like a big L and that let me scrub the stuff off.

I've got rought 120 right now. I need at least another case in the next few weeks (red wheat in he secondary now) though so I'll be hitting up my friends.

So do you smoke the malt yourselves or can you order it? Does it really have bacon tastes?

Anybody ever tried a Bacon Beer before?? Is this something that could be done in a homebrew? Original Schlenkerla Smokebeer from Bamberg - The smoked beer specialty in Franconia (Bavaria, Germany) Bacon Beer! Yes! | Royal Bacon Society - The Ultimate Bacon Resource Bacon Unwrapped...

Yeah, I guess that makes sense thanks. I'll give you an update this weekend when she had some back here in the valley if they've returned to 'normal'. Thanks

Ok, that's what my thought was (sorry for the wrong terminology carb vs. foam). So do you think that over time the CO2 would be released slower if say the beer sat for a month at the higher altituted?

Not sure it this is the right section or not but I had a question on carbonation. Recently I made a batch of honey porter and I split it with my mom (each got a case). So the few I’ve opened so far have been carbonated OK, maybe even a tad under carbonated (Mesa, AZ, 1,300 ft). My mom spent the...