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I'm a Beer, Beer and More Beer guy for most of my equipment and my kits. I have had great response and delivery responses from them. www.morebeer.com They are UPS, I would prefer FedEx because of the Saturday deliveries, but generally if I order on Sunday I get the goods by the next Friday.

Before you go and do this swirl each bottle to mix up the yeast that has fallen out and put them in a room that can hit the 70's. Leave them there for a couple weeks then cool them back down for drinking. I am betting that it was the cold temps. If that doesn't help then you can use prime...

Unibroue, and yes you will remember these! I started keeping the labels, the bottle idea crossed my mind but sounded to alcy to me. At least now I am an anal alcy. I have a couple hundred labels, domestic and import sorted. It is more about the memories of where I was at. It is fun to...

Now, I was home sick last week and it hit the mid 50's (a rare occasion in South Dakota in February) and I was kicking myself for not having a kit on hand. I would have brewed that day.

1. just rack from your bucket into the next container ... secondary, keg etc. 2. just soak one end then turn it over and put the other end in the solution. 3. before you use it use a spray bottle after you have done 1 or 2 and spray the outside. 4. DON'T use bleach, use iodophor or starsan or...

I do this with my kegs and the same principle for you. Mix in the priming sugar then fill the kegs and then the few left over bottles. IMHO this priming lets your beer "develop" more than force carb.

The bubbling action is good, that means that there is at least a layer of CO2 on top of the beer and that it is pushing the O2 out of the primary. I did secondary in 6.5's for a couple of years and I didn't detect any oxidation in any of those.

If you are using raw grain, remember that it must first be malted. Once I had thought about this, too. I would plant a plot of barley have my own hops growing and make a special edition beer each year from that plot. Until, I read how to malt grain. It is quite a process, one that I am not...

I usually boiled 2 gals in my extract days. It took about 20 minutes on a gas range. I don't think you should worry about the extra 1/2 gal just yet. Get a few more brews under your belt, get familiar with the process while saving a couple of bucks to buy your own propane burner. I have a...

I used this one for a while and it is a great program. You have to know what you are doing and what you want. But I just started using ProMash now that I am an AG brewer. I would love to see a PDA program that can use the ProMash recipees.

I don't have one and don't plan on getting one. My basement brewing room is <60> degrees depending on the season. I have never worried about yeast, I just give an extra week in the winter. Save your Belgian brews for the summer and don't worry about any of the others.

1st - yes, you need a false bottom or some kind of strainer (bazooka screen) that will keep the grain out of your ball valve. If it gets in there (sometimes it does even with a screen) it will clog everything up and you would have to stir things up again or get it unplugged somehow. 155* water...