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I have done bocks, stouts and ipa's using the tap water here. I havent had any problems yet with any off flavors. When doing the ipa's the hop flavor slowly diminishes by the 2nd month. I actually moved and had 10 gallons of ipa in my fermenter for almost 2 months and dry hopped it for 1 month...

felt it here. Everybody thought they were crazy till we pull out the iphone to confirm.

I was at the beer market the other day and saw that DogFish Head and SN collaborated on a brew called Life and Limb. Anyone try it yet? It goes for $10 a bottle. 10.2%ABV too. I would like to try it but would like to hear any reviews anybody could give.

I have the same setup 10gal Rubbermaid cooler. I had to put 4 o rings on the outside to clear the nipple. So far I havent used a false bottom and havent had a stuck sparge. Maybe ive been lucky but seems to be unnecessary for it. I followed a sticky from this forum to complete it. I do batch...

I always keep my fermentation temps around 64*F for all my ales and for my lagering I keep it at 48*F. I dont know how old the stuff is at my LHBS but they are the only one in the area. So they do a good business. I know they get deliveries on Tuesday and restock the shelves on Wednesday. I just...

I just switched to AG. I started with LME for my first batch and it had a tang to it. So I then went to DME and found that it was not as "tangy". The only difference between DME and LME is the amount of water and people say you can achieve less color with DME. I dont know how true that is...

+10gal IPA 25,667.5

So last Saturday I brewed my first AG IPA. This is only my 2nd AG. Used my new MT converted from a 10gal Rubbermaid water cooler and used my homemade wort chiller too. Both worked like a charm and together it costed me $150 and about an hour to put together. With that being said I also did my...

That would be worth it then! HAHA!

My buddie and I share equipment, which I have the MT, Burner and wort chiller. He uses my stuff and in return he gives me a few brews. To me its just friends being friends. Its nice to have a variety too. He brews a stout, I brew a IPA. We share them. My cousin the other day asked me if he could...

I go in with a buddie of mine on our grain and hops. I supply the washed yeast for the both of us and he in return gives me some of his beer. He bought the barley crusher, I made the wort chiller and converted a 10gal rubbermaid cooler for a MT. I get 3 batches of beer out of 25# and with...

https://www.homebrewtalk.com/f85/all-grain-brew-day-45921/ I follow this guys procedure and it works great. The 1st ag for me went well just had too much liquid in the end. My og was missed by a few points but that was due to having 1 gallon more in the end. Since then I follow his system...

I had the same problem. I found some bite marks on my bubbler. I sanitized it and placed a pint glass over the top of it now and no problems since. I set traps but have gotten nothing yet.

My LHBS has a ton of hops, grains, extracts, equipment and yeast (healthy yeast). They are friendly and always willing to give some advice. They even let me walk in the back with them and look at the beers they make. Check out there own brewing systems and get to understand how the process goes...

ive read on here that your starter will have a sour like taste to it and it doesnt taste good either. I have never tasted my starter before but just a heads up.

Luke2080- If you really wanna get into the the yeast business I would recommend the book Yeast by Jamil. I have it and a lot of it is over my head but its as involved as you wanna get. Calculations, ratios and anything else you could possibly imagine that you would want to explore. I have washed...

I like where you are going with it but the only concern I would be worried about is the air coming out the back would make me nervous with air circulation that may contain dust or unwanted particles that could find its way inside the starter. The book Yeast says to keep it away from any drafts...

if you use a wine thief the fermenter doesnt need to be open for very long. I like to know where I stand with the fermentation numbers and from what Ive read in Yeast and on HBT that is the rule of thumb not anal.

I did mine at 1.022 for 36hrs while letting it come up from 42*F to 60*F with the 2206 and then lager for 8 weeks at 33*F. It came out fine. I just brought it up into my kitchen from the basement cause it was colder than a monkeys butt this winter.

Why would you bottle without taking gravity readings for 3 days to determine if its done?