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.... by accident. A couple weeks ago, my LHBS had a chili cook off. I brought over a couple cooler bags with chili and some beer I had made along with me. I came home a little tipsy and just threw the bags in the kitchen. This past weekend I'm cleaning up the kitchen and go to finally put...

I believe that particular beer is supposed to look like that. It uses bacteria (such as Lactobacillus) that looks really nasty, but results in a desired flavor.

That would vary depending on how you siphon your wort out of the pot. You might have next to no loss there, or you may have a quart or more (for a 5 gallon batch). There's a lot of variables there. Use your past brewing experience to take a rough estimate at how much liquid you leave behind...

AFAIK, honey is not a nice place for bacteria to grow and live. Maybe certain types might like it, but in general, it's not a nice place. It was used for a long time as a means of treating burns and abrasions. Turns out it has anti-bacterial properties...

38813 +5 gal Milk Stout +5 gal Pale Ale (plus one badly burned thumb because I'm a moron) = 38828

I would tend to go this direction if I didn't have a converted cooler. A few towels and you get enough insulation to hold the temperature steady enough for an hour. You've already got a large mass that is going to take a very long time to cool naturally in room temperature if it has an open lid.

And on top of all that, my OG fell way short. Mostly due in part to a shorter boil, as I was experimenting with a late hop addition method.

Well, it was a plastic cup actually.

This one almost caused some severe injury. My room mates made a batch of beer on saturday, using my equipment, including the wort chiller. I decided to make a batch of beer the following day. Things were going fairly smoothly, only issue was I ran out of propane so I had to move the brew...

I had a cooler/braid setup, but I found the braid would collapse and after having two mashes with draining issues, I looked for an alternative. I found these stainless steel mesh for anchor bolts work really well. Granted, the mesh is a little wide and some finer bits of grain may get...

Never gagged on my own. Had a couple that I wasn't too impressed with, and one that I don't go out of my way to drink, but nothing completely undrinkable. Some other people's beers however.... I had two recently that were just horrible. I wonder what the hell they did to it to mess it up...

But there's your risk. Say it takes 3 business days to get more supplies in (assuming you can find them at all, remember we're talking about items that are on the scarce end of things). Within those three days you could have multiple people who come in looking for smaller quantities of X...

*shrug* I dunno why homebrew suppliers price the way they do. It might just be it's too much effort for them to figure out an ideal price for each type of hop, and only raise the price of a given hop if the price goes up really high. We're not talking about large companies that can do serious...

If you have X and you are selling it at Y, and X is in high enough demand & scarce enough, you know you are absolutely, without question, going to realize Z quickly regardless of if you sell it all to one person, or a little to many people. So here's the question: Do you sell all of X to one...

Other option if passing through Philadelphia on a Saturday afternoon is Philadelphia Brewing Company, it's 1.5-2mi north of Yards (up Frankford ave).

Even if you plug it into beer calculus, you end up with numbers not too far off from yours (1.048 if the sugar was 1lb). So either the OP isn't giving us the full recipe, or messed up the input into beer calculus. Edit: oops. misread it, I get 1.077 if the sugar was 1lb.

You'll be fine. I use tap water all the time for various purposes during brewing and have never had an issue. As for the seal on your bucket, it doesn't need to be air tight. The lid is mostly there to keep things from falling into the beer. There will be enough pressure produced by the...

On the other hand, introducing O2 into the environment may change the character of the beer over time and not necessarily as a negative if the turn over is quick enough. It'd also be a more authentic effect, which would be more in line with the concept of real ale. But I still think the...

To me that sounds like you can't pump CO2 into the beer at high pressure, but replacing it at atmospheric pressure would be fine, since that wouldn't be "extraneous" CO2.

Yeah, it's a nice place. But it's a bit pricey. Food is way too expensive for what it is. Beer is not outrageous, but on the higher end of the scale. What's annoying is that they don't include tax on the price of the beer. So while it might say a liter of beer is $10, it's really ~$11...