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Pretty much finished now. I will probably put handles on the sides and possibly put a drilled 1X4 on the opening at the bottom of either side to increase airflow resistance.

Just about done with my new oast.

Ok, since it was nice out I figured I would prune up my hop mounds. I was digging down around the roots and I noticed that I have somre pretty large roots that seem to go down away from the mound. I took a pic: http://www.flickr.com/photos/26067223@N08/5586148215/ Should I cut these...

Thanks for the heads up. I found the podcast you were referring to and will have to listen to it over lunch. If that is the case I will just go ahead and pick up my own pressure cooker. I still might look into those autoclave bags and possibly do the aluminum foil/autoclave tape thing on my...

I am planning on using 15 ml conicals that come presterilized. The flask, baster and stir bar I would just soak in one step. When I do get a pressure cooker, I might get some of those autoclave bags and a few more glass basters. I'd autoclave 4 or 5 at a time so I would always have a sterile...

It's on the way, should be here tomorrow. .... just to be sure, this is the one you are talking about right? On a side note, I picked up First Steps in Yeast Culture before i found this thread. It has an interesting section on long-term storage in sucrose. With this method you want a...

What is the purpose of the Ascorbic Acid? Any thoughts on my method?

...so from reading this thread it seems that a starter in a 2L flask would yeild approximately 100mL of yeast slurry? If you figure the 4oz canning jar would hold abou 100mL a 50/50 solution of glycerin and water would give you a final 25% glycerin in your stock which seems to work for most...

I have been thinking about doing this for a while and just found this thread the other day. Finally got through reading it and I have some ideas for possible improvements. I was thinking that instead of aloquoting into glass vials and pressure cooking them that I would make up a solution to...

I just took a piece of soft copper tubing and bent it so it would hang over the rim of my pot while nearly touching the bottom. I used a pair of side cutters to crimp it at each gallon. Works pretty well. Edit, I also nearly cut/broke off the ends with the side cutter to close them off.

Ok, I am out of the loop, did they override the veto?

Didn't really hit me as a vanilla scent. I think my initial thought, for only a second, was that the batch was bad. After taking a few more whifs and tasting it, I decided it was not the case. After I cleaned out the carboy and was picking the oak cubes out of the sink, I noticed the smell...

I bottled my pyment this weekend. Came out at about 13% by volume, about 1.015 FG. It tastes really good. It is still pretty sweet with a touch of dryness to it. The oak gives it a smell you wouldn't expect but I couldn't pick out the flavor. I have a few bottles that were fermented without...

I purchased BeerSmith a while back and I have a few questions: 1) I see that it is basically a proram to create recipes to follow on your brew day, but what do you guys do to keep a record of eatch batch? Do you create a new recipe for each brew day? Is there a place to record the day it...

Thanks for the advice. I did use 3 seperate nutrient additions, but I will take a look at the SNA protocol.

Thanks for the info. I'll let it go and see how it does.

3 weeks ago I put together a pyment using the northern brewer kit and some locally sourced honey. The original gravity was 1.113. Yesterday I racked it to the secondary and the gravity was 1.018. It tasted really good. Upon reading the instructions linked above, I noticed that you might want...

The reason for this is that CO2, like everything else (except water and bismuth), expands when it warms and contracts when it cools. This is the same reason a canister of CO2 will show that it is less full when cold. Even though there is technically the same amount of CO2 in a warm beer as...