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Masterfully done.

Wouldn't it stand to reason that if you kill all of the pathogens on something, it doesn't matter if it's wet or dry, as long as you use/seal it before more pathogens are introduced?

Troll.

Brick Store? Decatur? Georgia Boy?

What a great picture! Isn't beer wonderful? I think I'll have some.

The only problem with Duvel is the way it sneaks up on you, (Belgian for Devil) if that's really a problem. Great beer!

Just think how much you'll be able to learn about the craft right there in the land of the Braumeister!!

Yeah, I pitched at about 3 1/2 hours because the last 90 minutes of that it hadn't expanded anymore. It was only about 2 solid inches thick by then. Maybe I got the runts of the litter. I'm looking at the package and seeing that it was manufactured in February; is that an old batch? I don't...

I have found that my home-brews get me going a little more quickly than a commercial product, but it doesn't seem to last as long. The only thing I can think of is something to do with pasteurization and the existence of the yeast. But I certainly don't see anything to complain about there...

So, for those who have more experience.... How warm is 'too warm' for bottle conditioning an ale, in your opinion?

Seems to me that if you are patient and careful with your siphoning, chunks of anything shouldn't be a problem.

Once again, the infinite wisdom of the Forum prevails. It is now 55 hours out and she's happily bubbling along with some wonderful aromas escaping through the blow off rig. Thanks, Everybody, for the tender guidance; I'm really looking forward to this beer!

Revvy: I think I'm just a little impatient here because I haven't yet had a batch that didn't start going nuts within 6 - 12 hours. That, and the new variable of the smack pack. But that's a helpful analogy. Thanks for the tip!

Yeah, I wish I had put this one in a carboy so I could watch it better but I was worried about headroom. Guess I'll wait it out since I can't do anything til Wednesday. How do these smack packs generally stack up to the other brands?

I brewed a 5 gallon batch of one of Papazian's simple Belgian Dubbel recipes yesterday. OG of 1074. When I was purchasing the ingredients, LHBS gave me a Wyeast smack pack for Belgian Strong Ale. I smacked it, it inflated a little (I don't know how much it's supposed to as I've never used one...

+10

Being your first batch, you'll be lucky to make it to 2 weeks without sampling your beer. But, hey, it's your beer! Just keep that 10 day old bottle in mind when you open a two month old bottle so you see how well it has matured. Go with your gut and what you've read as far as developing your...

Give it a rest. If there were'nt a need for beer-snobbery, we wouldn't do it. I don't see any beef-snobbery websites because no one gives a crap (beside PETA and their crazy spin-offs) how happy the cow was before it was slaughtered, as long as it tastes good. Anyway, there is no difference...

Fan-freakin'-tastic! The sweat shows the love. Congrats!

I concur, it's all about Liberty. If you choose do do something stupid, you pay the price. But everyone else should be able to enjoy the finest beverage on Earth with their double-cheeseburger... It's only a matter of time before some chains bring in craft beers, if the local governments let...