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Glad you're liking it!

i found i can save some money every year cause i shave so much but i guess it really depends on how much you shave and how fast you go thru razors........ i like the cryo-treating idea!

I would go thru about 1 per week, maybe 2 weeks so 4 weeks per month X 2 months = 8 cartridges i have to be clean shaven for my job and have to shave just about every day so i would go thru them pretty quick

Monte- black lab, pit bull mix....burl like a pit instincts of a lab...

If your like me, and like to get the most out of my money, try a traditional double edge razor! Instead of taking short cuts in brewing i looked into other aspects of life to safe money and put more into brewing, this is what i came up with! Try one of these with a technique called "wet...

Found this website searching to do the same thing. http://brewing.lustreking.com/gear/paintballco2.html Hope it helps, gave me a few ideas for the old paintball tank sitting in the closet.

i found a selection here and they are on sale for $6.25/ea not sure what they charge as far as shipping tho http://www.bayteccontainers.com/gamma-seal-lids.html

I just threw this together to play with a font, this font can be found here: http://www.dafont.com/search.php?psize=m&q=flames along with thousands of others. just put your logo in the middle

just an idea ... i've seen food grade silicone at the local hardware store maybe use that and some duct tape or something to make a patch if you're worried about it....just off the top of my head

i bought it too, wish i would have found it online first!

sounds like you should be fine you are not going to kill the yeast a the current temp and based on your guess of room temp it should come down. you probably still have some heat left over from the boil and it will creep down to about room temp. i would say wait and check it in a few hours or...

niiice! what did you get?

i should ask what is the temp in the room the carboy is in? any idea?

i have this kit on the way, wyeast says fermenting temp for (im assuming Wyeast 1332 Northwest Ale) should be 65-75. i would say try to move it so a little cooler place so it can maintain around 70 or so just to be safe. the wort may still be radiating heat depending on how much you cooled it...

was looking on the web and found this website http://www.howtobrew.com/intro.html its the whole book lots of great info, at least i think so. searching for a specific topic is easy and fast too. hope it helps!

i am newer to brewing and found this website http://www.howtobrew.com/intro.html it is an online version of the book "how to brew" lots of good info should help to answer some questions and advance your brewing techniques Cheers!

Thanks for the replies, Here is what i came up with in the Malt/fermentables section % Lb Oz 61% 6 6 Light/Pale Malt Extract Syrup 14% 1 8 American Two-row Pale 10% 1 0 Oats, Flaked 6% 0 10 Roasted Barley 5% 0 8 Caramel/Crystal Malt - 60L 4% 0 6 Chocolate Malt (US) Added...

I am trying to create a recipe (1st time) for an oatmeal stout. Here is what i have so far.. #1 Malts/Fermentables % lb oz 74% 6 9 Dark Liquid Extract 11% 1 0 Oats, Flaked 6% 0 8 Caramel/Crystal Malt - 60L 6% 0 8 Roasted Barley 3% 0...

thanks for the input, ill check to see how much the buckets can hold and go from there... any recommendations as to what size for a blow off?

I am going to be making an irish red and was wondering if a 5gal bucket would be big enough for a 5 gal batch? if yes, will a blow off result in loss of wort/beer? how much? if not could i divide the brew into 2 5gal buckets? will there be too much head room? i dont have a lot of funds...